Garlic Butter Lobster

Sunday, April 25, 2010

Those of you whom had the pleasure of eating this garlic butter lobster and enjoyed it, here a recipe for you. This is usually called a house recipe at almost every Chinese restaurant. This is a dish that often served at special banquet or wedding. The event is often considered a good and solid event when the lobster is served.
The best one I ever had was at a restaurant in Garden Grove called Seafood Cove. Of course, this place is so busy all the time and they don’t need to do wedding. If you ever had this lobster there, you can’t but wonder how they make is so good. I too often wonder how it done or what they put in it, but I never had to make any due to the fact that I can always go there for it.

Now is a different story. We don’t have a Chinese restaurant here that served that, let alone Seafood Cove. So for my birthday this year, I decided to concoct this dish up. Let just say I have intense craving for the garlic, buttery flavor of this lobster. Of course, I don’t really care for lobster, but the sauce itself is to die for. Lol

As always, making Chinese food is not hard. It all about preparation and knowing the right steps to make it taste better. Remember to coat the lobster in corn starch or flour 10 minute before so that it will have that crispy texture on the outside. And the coating helps to grab the full flavor of the garlic butter sauce to perfection. Also if you don’t have a deep flyer, invest in one! Just kidding. Lol Although it not a bad ideas for moments like these, you can use the traditional method by flying it in a pot with lots of oil enough to submerge the lobster. I see this method very time consuming and a lot more pot to clean. Beside it a lot of oil to be wasted to for one meal and reusing it is a pain.


2 Medium lobsters with head, clean and cut into 2 x 2 or prefer size
1 Cup scallion chopped
2 Tbsp of minced garlic
2 Tbsp of soy sauce
1 Tbsp of fish sauce
½ Tsp of kosher salt
1 Block of butter
5 Jalapenos slice diagonally
3 to 4 dash of white pepper
¼ Cup corn starch


1. Coat the lobster in corn starch and let sit for 10 minutes.
2. Fried in deep flyer for 2 minutes.
3. In a hot wok, add the butter and melt it.
4. Add the garlic until slightly brown and aroma.
5. Add the sliced jalapenos and stir a couple of time.
6. Add the lobster and toss.
7. Next add the soy sauce, fish sauce and salt and toss a couple more time.
8. Lastly, add scallion and white pepper and remove.
9. Serve hot.


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