Stuffed Lobster Tails (Yeong Loong Hah Mei)

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Ingredients for Making Stuffed Lobster Tails (Yeong Loong Hah Mei)

1. Large lobster tails 4 pieces.
2. Raw pork (chilled tenderloin) 250 grams.
3. Black bean paste (Dow See) 1/4 cup.
4. Chinese mushrooms (dried) 1/4 cup.
5. Water chestnuts 1/4 cup.
6. Vegetable oil 1 tablespoon.
7. Salt 1/2 teaspoon.
8. Sunflower or olive oil) 2 tablespoons.
9. Garlic 2-3 large cloves.
10. Water 1/2 cup.
11. Soy sauce 2 tablespoons.
12. Corn starch 1 teaspoon.

• Main Ingredients: Pork, Lobster (Lobster) and Spiny Lobster
• Portion 2-4
• World CuisineAsian, Oriental

Inventory:

Several bowls, A cooker, A sharp knife, A chopping board, A double boiler, A colander, A wooden spatula for turning, Kitchen scissors, Kitchen tongs, A frying pan, A garlic stupa, Paper towels, Chop mallet, Tray, Wooden toothpicks, Serving dishes

Cooking Stuffed Lobster Tails (Yeong Loong Hah Mei):

Step 1: prepare all the products.

First of all, we take large lobsters. We put a pan on a big fire, pour water there and with the help of kitchen tongs we lower the lobster upside down. We hold lobsters in boiling water 2-3 minutes. Then we take it out using the same tongs and fold it down to cool in a colander. When the lobsters have cooled, cut off with kitchen scissors or a sharp knife tails. We clean them from meat. It is very important to keep the whole shell safe and sound. The meat itself, taken out from the tails, should be finely chopped on a cutting board. My pork meat, we clean with a sharp knife from the tendons and the regime in even slices (small cubes). We take the dried Chinese mushrooms (sold already dried in a vacuum package), rinse in water (it is best to soak for a couple of hours in warm water) and then throw the mushrooms in a colander to remove excess liquid. After that, get them wet with paper towels. We spread on a cutting board and finely chop. Water chestnuts mode into small cubes. According to the instructions on the packaging of black bean paste - prepare it.

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Step 2: fry the pork.

We put a large frying pan on the stove, pour vegetable oil there (you can either olive or sunflower). We let it warm up very much and then we spread the pieces of pork there. After that, reduce the heat on the stove and continue to fry the meat. Constantly mix the meat with a wooden spatula. As a result, our meat should turn out to be a beautiful brown color. Cover the pan with a lid and fry more meat 5 minutes so. After that, remove the pan from the stove and let the meat cool. Wherein we do not remove the lid from the pan!

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Step 3: prepare the minced meat.

Next, we start cooking minced meat, which later we will stuff lobster tails. In a huge bowl, mix finely chopped lobster meat. Add here the cooled roasted pork, chopped mushrooms with chestnuts. All this is thoroughly and gently mixed with a spoon. Salt a little. Mix everything until smooth. Divide the whole mass into equal 4 parts and form balls (round cakes). Each such cake is thoroughly beaten with a hammer for chops. If there is no malleus, then we do this: in one hand we take a cake and sharply throw it on a cutting board. We collect the cake from the board and throw it again. And so it should be repeated somewhere 20 times. After that, our stuffing will get a uniform consistency.

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Step 4: stuffing the blanks.

We take our preparations, that is, the lobster tails and put them inside each stuffing. In order for the stuffing to fit as tightly as possible into the workpiece, we can fix it with a wooden toothpick. All ready-made stuffed blanks are laid out on a tray.

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Step 5: fry the blanks.

We take a frying pan, pour a little oil there and put on a big fire. You can, in principle, take the pan in which pieces of meat were fried before. Grind the garlic in a mortar and pour it into the pan. Here we pour out paste from Chinese black beans. Reduce the level of fire and fry a little all this constantly mixing until all the garlic is brown. Pour water, soya sauce very carefully into the pan and pour out corn starch. At the same time, do not forget to mix everything constantly. So we all cook on very low heat to the extent that the mixture thickens. Then remove the mixture from the fire and alternately lower each lobster tail into it (while it is still hot) on 2-3 minutes. During this time, each tail will have time to soak well with the mixture. In this case, it should be ensured that the mixture is distributed on all sides of the tail in an even layer. After that, we transfer our lobsters to a double boiler, pre-greased and with hot water. Cooking everything in a double boiler yet 30-35 minutes.

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Step 6: Serve the Stuffed Lobster Tails (Yeong Loong Hah Mei).

When the tails are cooked, put them on a serving plate or lay them on personal plates and immediately serve them hot. Ideally, boiled rice in a double boiler is very suitable as a side dish. Enjoy your meal!

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Recipe Tips:

- - if your steam boiler has several levels, then we recommend cooking rice at the same time with tails.

- - we recommend that all the ingredients, after preparation and cutting, be folded separately in small bowls for convenience.

- - we recommend buying lobsters only on the same day - on which you are going to cook them. If you decide to store them in the refrigerator, keep in mind that the lobsters are stored in the refrigerator for only 2 days and that if meat is removed from them, which will be stored in a separate container, for example, in a container or wrapped in a plastic bag.

- - By the way, the lobster neck is considered to be the most nutritious part of the lobster. It is in it that there is a huge amount of trace elements and proteins that are very useful for human health.

- - they also use meat for cooking various foods, which is located directly inside the tail of the lobster, as well as in the legs and its carapace. In addition, lobster liver and caviar are also an excellent delicacy.

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