Steamed Lobster Tail

Method4 steps · about 30 min

1. 1

   Step 1: Fully submerge the 4 oz mung bean vermicelli in warm water and soak for 10 minutes. Cut into shorter lengths, drain and soak in fresh hot water for another 5 minutes until softened. Drain thoroughly. Mix with only the vermicelli seasoning: 1 tbsp oyster sauce, 1/2 tbsp light soy sauce, 1 tsp sesame oil and 1/2 tsp sugar. Add the vermicelli salt gradually to taste: its authored 1/2 quantity has no specified unit. Arrange the seasoned noodles on a heatproof steaming plate.

   First warm-water vermicelli soak; follow with separate five-minute hot soak · 10 minUses 4 oz mung bean vermicelli · 1 tbsp oyster sauce · 1/2 tbsp light soy sauce · 1 tsp sesame oil · 1/2 tsp sugar · Salt for vermicelli; author lists 1/2 without a unit · Warm water, then fresh hot water, enough to soak the vermicelli

   
2. 2

   Step 2: Peel and mince the 2 oz garlic into a paste. Peel and finely mince the 1/2 oz ginger into the same heatproof bowl. Separate the green onion (1/2 oz) into 1/2 oz whites for the paste and 1/2 oz greens reserved for garnish. Finely mince the whites. Heat the 2 tbsp oil for 30–40 seconds and carefully pour over the garlic and ginger; mix in the green onion whites. Season with the separate 1/2 tsp paste salt, 1/2 tsp paste sugar, 2 tsp cooking wine, 2 tsp cornstarch and separate 1 tsp paste sesame oil.

   Uses 2 oz garlic · 1/2 oz ginger · 1/2 oz green onion whites; reserve the other 1/2 oz greens · 2 tbsp oil · 1/2 tsp salt · 1/2 tsp sugar · 2 tsp cooking wine · 2 tsp cornstarch

   
3. 3

   Step 3: Rinse the lobster shells to remove dirt and debris. Cut down the centre of each tail shell to the fin with kitchen shears. Slice halfway into the flesh and gently open the shell. Fill each tail with 1–2 tsp prepared garlic-ginger paste and arrange on the prepared vermicelli. Keep any unused clean paste separate for another use instead of assuming all of it fits into the four tails.

   Uses 4 lobster tails · Clean water, enough to rinse debris from lobster shells · Prepared garlic-ginger paste: 1–2 tsp per tail; reserve unused paste · Seasoned drained vermicelli

   
4. 4

   Step 4: Bring steamer water to a rolling boil just below the rack. Put the assembled lobster-vermicelli plate on the rack, cover and steam over high heat for about 10 minutes, continuing as needed until the lobster flesh is firm, pearly and opaque. During steaming, cut the reserved 1/2 oz green onion greens into fine lengthwise strips. Drizzle the 1 tbsp olive oil over the cooked tails, turn off the heat, carefully lift out the plate and finish with the green onion strips.

   Steam lobster until firm, pearly and opaque · 10 minUses Assembled filled lobster tails over vermicelli · Hot water for the steamer, just below the rack · Reserved 1/2 oz green onion greens · 1 tbsp olive oil