Wok-Braised Lobster Tails In Creamy Rum Sauce
- 2 lobsters tails - (8 oz ea)
- 1/4 cup butter
- 1 cup finely-diced onion
- 1/2 teaspoon freshly-cracked black pepper
- 1 cup fish or chicken stock (or canned chicken broth)
- 1/2 cup evaporated milk
- 2 tablespoons oyster-flavoured sauce
- 1 teaspoon fish sauce
- 1/3 cup light rum
- 2 tablespoons whole cilantro leaves
- 1/4 cup whole basil leaves
- Fresh cilantro sprig
Butterfly the lobster tails: Clip off the fins along outer edges of the shell. Bend the tail backwards -- against its natural curve -- cracking several joints in the shell. (That will prevent the tails from curling during cooking.) Place the tail, shell-side up, on a cutting board. Using a large, sturdy knife and starting from the thick end of the tail, cut through the top shell and into the meat. Dont cut all the way through to the bottom, thinner shell. Open up the lobster shell to expose the meat.
Melt the butter in a wok over high heat until bubbling. Quickly add the onion and pepper and cook, stirring, until the onion is soft but not browned, about 1 minute. Pour the fish stock, evaporated milk, oyster-flavored sauce and fish sauce into the wok and bring to a boil. Adjust the heat so the liquid is simmering and place the lobster tails, meat-side down, on top of the onion broth. Cover and simmer until the lobster meat is opaque, 6 to 8 minutes.
Transfer the lobster to a plate and set aside. Pour the rum into the wok and increase the heat to high. Boil until the sauce is reduced by half, 30 seconds to 2 minutes, or until the sauce is as thick and rich as you like.
This recipe yields 4 servings.