• Prep Time:
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  • Serves: 1 Servings

Stuffed Lobster Tails

  • Recipe Submitted by on

Category: Appetizers, Chinese

 Ingredients List

  • 12 Fresh lobsters (450 gms)
  • 1/2 c Diced water chestnut (or
  • -celery)
  • Cooking oil


pn Of salt
1/4 ts Cornstarch
1 tb Stock (or water)

3 tb Butter
1 1/2 tb Flour
1/3 c Coconut juice
1/3 c Stock (or water)
1 1/2 tb Evaporated milk
1 1/2 ts Curry powder
1/2 ts Salt

1/2 c Finely chopped skinless raw
-chicken meat
1/2 c Finely chopped onion
1/4 c Finely chopped abalone (or
-button mushrooms)
8 Presoaked and finely
-chopped small dried black
-Chinese mushrooms
1/8 c Finely chopped Chinese
-celery (or Western celery)
1 tb Finely chopped dry shallots
1/3 c Chopped raw lobster meat
-(shrimp or ham)
Cooking oil

2 Beaten eggs
Bread crumbs

1 Or 2 dried scallops (or red

This is a relatively simple one. From the picture in the book, the
lobsters are Australian rock lobsters or spiney lobsters. They're
much smaller that our Maine lobsters. This probably fits the bill
for the "New" Hong Kong cuisine in that it uses butter and milk. I'd
think this would probably be quite good made with Dungeness crab as
well as lobster. Establishment: The Regent Hotel (Hong Kong)
Salisbury Road, Tsimshatsui, Kowloon.

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