I got some lobster tails from Safeway when they were selling at $5 each a while back. I used some in making seafood linguine, and here are the leftovers. Originally I wanted to make buttery lobsters in dry style (meaning more like a saute version instead of a gravy version), but I just don’t know what to do with that little can of evaporated milk leftover… so, I decided the very last minutes to pour it all in. The lobsters still taste delicious, but just not the way I want to present. Oh well, there is always next time…
Buttery Lobsters Recipe:
3 lobster tails (about 2-in wide, 6-inch long for each tail)
1 stalk fresh curry leaves– remove stalk and chop the leaves
3 cloves garlic– chopped
4 tbsp butter
2 tsp curry powder– use good one
1 tsp cayenne chili powder
1/2– 1 tsp salt
2-3 tsp sugar
1 small can (5 fl oz) evaporated milk
- Rinse lobster tails. Cut into bite size pieces, with shell intacted. Pat dry.
- Melt butter in a wok over medium heat. Add curry leaves, garlic, curry powder and chili powder. Saute until aromatic. Add in lobster meat. Stir until the shells turns red.
- Add in evaporated milk, salt and sugar. Stir until the lobster meat is just cooked. Serve immediately. The extra sauce is very good with steam rice. For a dry version, use only a few tbsp of evaporated milk instead of the whole can.
- For a dry version of buttery lobsters/prawns: saute all the spice until aromatic, add in lobsters/shrimps. Cook until the seafood is half cooked, add in 1-3 tbsp of milk/evaporated milk, continue cooking until the seafood is just cooked thru.
- You can also use milk instead of evaporated milk.