Japanese Steamed Rock Lobster Recipe
Ingredients
3 (8-ounce) packages frozen South African rock lobster tails
6 large mushrooms, cut into slices
6 scallions, cut into long, thin strips
1 cup thinly sliced celery
1 bunch broccoli, trimmed, cut into florets
1 tablespoon soy sauce
1 envelope dehydrated chicken broth
1/4 cup water
Directions
Remove thin underside membrane from lobster-tails with scissors.
Push bamboo skewer length wise through tail to prevent curling.
Place colander over boiling water in large pot, or use steamer.
Place lobster tails in colander; place vegetables on top and around tails.
Combine soy sauce, broth, and water; brush over tails and vegetables.
Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque
Push bamboo skewer length wise through tail to prevent curling.
Place colander over boiling water in large pot, or use steamer.
Place lobster tails in colander; place vegetables on top and around tails.
Combine soy sauce, broth, and water; brush over tails and vegetables.
Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque
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