Archive for the ‘Seafood – Buttery Lobsters 奶油龍蝦’ Category

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

Buttery Lobsters

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


  1. Rinse lobster tails. Cut into bite size pieces, with shell intacted. Pat dry.
  2. 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.
  3. 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.

Regina’s Note:

  • 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.

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