When you talk about lobsters you don’t seem to have control over your salivating mouth. Being a lobster fanatic, the shellfish give you immense pleasure as you try to pamper your taste-buds with brand new flavors. Additionally you also appreciate the fact that lobsters are easy and faster to cook. They take very less time to brew and make flavorful dishes. Whether it comes to impressing your family, your boss, your friends or your colleagues, lobsters will make its way on your oven. Being an avid lobster lover you will not necessarily treat your guests or family at a restaurant. A seafood dinner at a restaurant will cost much more than one that is prepared at home. Moreover, nothing can surpass the taste of handmade cuisines. Other than ordering food outside, you can prepare restaurant recipes on lobsters right at the convenience of your home.
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If you want to try a new flavor then break-free from old world cooking ideas and try exploring other continents to derive a special flavor. What happens when the west meets the east? You experience a fusion of both worlds just like the fantastic flavor of lobsters when paired with
Chinese vegetables. Easy to cook and sumptuous in taste, the Asian cuisine will let you indulge in a flavorful exploration of lobsters along with crunchy and tasty vegetables. While looking at recipes on lobster tails you may as well come across the delectable recipe or you can try it from here instead: Ingredients • Fresh and frozen lobster tails, 1 ½ lb • Vegetable oil, 2 tablespoon • Pea pods (Chinese), 6oz • Bok choy stalks, 3 medium • Ginger roots, 2 fine slices • Sliced water chestnut, 8 ½ oz • Finely chopped garlic, 2 cloves • Bamboo shoots, 8 ½ oz • Sliced mushrooms, 4 oz • Chicken broth (condensed), 10 3/4th oz • Cornstarch, 2 tablespoon • Salt, 1 teaspoon • Sugar, 1 teaspoon • White pepper, 1/4th teaspoon
• Thinly sliced onions, 2 • Soy sauce, 2 tablespoon • Cooked white rice Preparation • Cook lobster tails • Take out the under-shell using kitchen knife • Remove meat and make small chunks • Rinse Chinese pea pods under running water • Remove the leaves from bok choy stalks and then, slice them into small pieces • Take a skillet and heat oil in it • Add garlic and ginger root and cover the skillet until they brown • Now add chestnuts, water, pea pods, mushrooms, stems of bok choy, bamboo shoots and cook them until the ingredient become tender (say for about 2 minutes) • Add in the chicken broth and cover it (stir occasionally) • Boil the mixture for about a minute • Add the soy sauce, sugar, white pepper, salt and sugar • Cook until the mixture thickens • Pour in bok choy leaves and the lobster tails
• After sometime remove skillet from the oven and serve it with hot rice and green onions.