2 Lobster tails
1 medium red onion; diced
1 green bell pepper/capsicum; diced
1 tbsp butter
2 tbsp vegetable oil
1 inch ginger; julienned
1 large red chilli; sliced (less heat variety)
1-2 tbsp chilli sauce (depending on heat preferences)
1 tsp soy sauce
½ tsp Kashmiri chilli powder
Salt; to taste
1 tbsp chopped coriander leaves; for garnish
Cook the lobster tails in salted boiling water till the shell turns bright red and the meat has just cooked. (Approximate timings would be 8-10 minutes for tails weighing 300 gms)
Once cooked, cut lengthwise through the shell on the thinner side to pull out the meat in whole. Cut the meat into large cubes and keep aside.
In a large pan, heat the butter and oil.
Add the ginger, onions, bell peppers and chilli; sauté on high for a minute.
Next add the soy sauce, chilli sauce and chilli powder.
Mix well and add the lobster pieces.
Season with salt if necessary and mix well to combine. Saute on high for another 1-2 minutes.
Garnish with coriander leaves and serve warm
Note :– Lobster meat turns rubbery if overcooked so make sure you taste in between and adjust cooking time accordingly.
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