Stuffed Lobster Tails
12 Fresh lobsters (450 gms) 1/2 c Diced water chestnut (or
Ingredients
- 12fresh lobsters (450 gms)
- 1/2c diced water chestnut (or
- 1tb stock (or water)
- 11/2 tb flour
- 1/3c coconut juice
- 1/3c stock (or water)
- 11/2 tb evaporated milk
- 11/2 ts curry powder
Directions
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12 Fresh lobsters (450 gms) 1/2 c Diced water chestnut (or -celery) Cooking oil -----------------------------CORNSTARCH MIXTURE
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From the picture in the book, the lobsters are Australian rock lobsters or spiney lobsters
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They're much smaller that our Maine lobsters
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This probably fits the bill for the "New" Hong Kong cuisine in that it uses butter and milk
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I'd think this would probably be quite good made with Dungeness crab as well as lobster
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Establishment: The Regent Hotel (Hong Kong) Salisbury Road, Tsimshatsui, Kowloon
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Chef: Chinese Cuisine Practical Class Platinum Award ++ Seafood STUFFED LOBSTER TAILS (12 servings) Chef: Ip Wah (The Regent Hotel) The lite
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In the Cantonese dialect, a lobster is a "dragon shrimp" and the word for "horse" sounds similar to part of "water chestnut"