A Cantonese-style dish featuring tender steamed lobster tails topped with fragrant ginger-garlic paste, served on a bed of bean vermicelli that soaks up the delicious lobster juices. An elegant yet simple celebration dish perfect for special occasions.
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1
Soak the bean vermicelli in warm water for at least 10 minutes until softened. Mix cold and hot water to create warm water, then submerge the vermicelli. After draining, soak again in 2 cups of hot water for 5 more minutes.
2
Lightly smash 2 oz of garlic cloves with the cleaver, peel them, then use the knife blade to pound each clove into a paste. Finely chop to achieve a smooth consistency.
3
Slice 0.5 oz of ginger and pound with the cleaver blade, then finely chop. Add to the bowl with the garlic paste and combine.
4
Lightly smash the green onion whites and finely mince them. Set in a separate bowl.
5
Rinse the lobster tails thoroughly, scrubbing the shell and underside clean.
6
Use kitchen shears or a sharp knife to cut open the top shell of each lobster tail from head to tail.
7
Lightly cut about halfway into the lobster flesh and gently separate the shell to create space for the garlic paste.
8
After the vermicelli has softened adequately, drain well and cut into shorter lengths using kitchen shears.
9
Heat 2 tbsp of oil in a wok over high heat until it begins to smoke (about 30-40 seconds), then remove from heat and pour over the garlic-ginger paste.
10
Mix the hot oil with the garlic-ginger paste, then add the green onion whites. Season with 0.5 tsp salt, 0.5 tsp sugar, 2 tsp rice cooking wine, 2 tsp cornstarch, and 1 tsp sesame oil. Mix well and taste to adjust seasoning.
11
Place the well-drained vermicelli on a steaming plate and season with 1 tbsp oyster sauce, 0.5 tbsp light soy sauce, 1 tsp sesame oil, 0.5 tsp salt, and 0.5 tsp sugar. Mix well and taste.
12
Spoon about 2 tsp of the garlic-ginger paste into the cavity of each lobster tail, then place the tails on top of the seasoned vermicelli.
13
Place a steaming rack in the wok and position the plate on top (use a spoon to level if needed). Add about 4 cups of hot water up to the bottom of the rack. Bring to a boil over high heat, then place the lobster plate inside, cover, and steam for 10 minutes on high.
14
After 10 minutes, remove the lid and turn off the heat immediately to stop the cooking process. The lobster flesh should be white and opaque, and the shell should have turned red.
15
Cut the green parts of the green onions into thin vertical strips for garnish. Drizzle with 1 tbsp of olive oil for shine.
16
Top with the green onion strips and serve immediately.
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