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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:

Ingredients:
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

Method:

  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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Crab season is here again. If you are tired of same old steam/boil crab, or the deep fry, saute version, try this buttery crab– it is finger licking good especially the sauce! This recipe requires very few ingredients, one of the must have is curry leaves. If you can get curry leaves I strongly recommend you to give this recipe a try.

Creamy Buttery Crab

Creamy Buttery Crab

Creamy Buttery Crab Recipe (original recipe from Rasa Malaysia— ingredients written in black is original version, with my modification written in blue)

Ingredients:

2 lbs. mud crab (dungeness crab or stone crab is a great substitute)— I use 2 Dungeness crabs, about 2 lb each
1 1/2 cup evaporated milk— I use 1 small can
1 stick butter— will try to cut down to 3/4 stick next time
1 teaspoon sugar or to taste
1/2 teaspoon salt or to taste
3 tablespoons water
1 teaspoon corn starch
2 stalks curry leaves (you can get the curry leaves at Indian grocery stores)
5 bird’s eye chilies (lightly pounded)
2 cloves garlic– finely chopped (I add garlic for more flavor)
10 Chinese buns (mantou/馒头)— I served it with steam rice instead of buns

Method:

  1. Clean the crab and cut into pieces. Use paper towels to pat dry the crab. If serving with buns, deep-frying the Chinese buns or mantou to golden brown and set aside. Lay them over paper towels to soak up excess oil. Mix the corn starch with water and set aside.
  2. Heat up a wok to medium heat. Melt the butter in the wok before adding the curry leaves, garlic and bird’s eyes chilies. As soon as you smell the aroma from the curry leaves and bird’s eye chilies, add in the crab and stir continuously until the crab starts to turn color.
  3. Add the evaporated milk and cover the wok and turn the heat to low. Simmer for about 5 minutes, add salt and sugar to taste, then add in corn starch to thicken the creamy butter sauce. Dish out and serve immediately with buns or steam rice.

Note: I tried the recipe using jumbo prawns/tiger prawns instead of crabs, the result is good too but lack of the fresh seafood sweetness as with crabs.

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