HOW TO MAKE BAKED LOBSTER TAIL WITH ONION BUTTER | LOBSTER NƯỚNG BƠ HÀNH
Baked lobster tail with onion butter is one of those “fancy foods” that actually take very little time and effort to prepare. What makes this baked lobster tail recipe a Vietnamese one is not the lobster itself. But rather, the dipping sauce. My late father used to accompany this dipping sauce with all of his seafood dishes. And after moving to America many years ago, I have only recently started to make the dipping sauce.
When I think of Vietnamese food, Asian food, I first think of fresh seafood—”straight from the sea” fresh. Whenever I go back to Viet Nam, my favorite restaurants are those located by the sea, where the seafood served is caught fresh every morning. But, in America I live in the middle of the desert, where the nearest ocean is unfortunately 700 miles away. When it comes to shopping for fresh seafood, I will usually shop at the local Asian supermarkets. But for whatever reason, I can never spot lobsters. Perhaps the reason is that many Asians tend to prefer crab over lobster. Of the American stores, I have found Costco has the best selection of seafood. I trust Costco’s quality. So whenever I see lobsters at Costco, I make sure to put some in my shopping cart.
When you serve lobster tails, appearances are obviously important. While a larger lobster may look more appealing, I prefer small ones for two reasons: 1) I personally think smaller lobsters look nicer on the plate as you can have more than one, and 2) I have noticed smaller ones are easier to butterfly (turn inside-out) than larger ones. , and a smaller lobster helps ensure you won’t break too much of the meat in the process of butterflying the tail.
- 6 lobsters (approx. 5 oz each)
- 3 scallion stalks
- 60 ml (4 tbsp) butter
- 2 grams (1/4 tsp) chicken seasoning
HOW TO MAKE ONION BUTTER—
Wash scallions and pat dry. Chop into 1/2 cm pieces, or “coins” for garnishing.
Combine butter, chopped scallions, and chicken seasoning in a bowl, cover with plastic wrap, and cook in the microwave for 45-50 seconds.
Wash lobsters with salt water. Then, rinse with cold water and let dry.
Use sharp scissors to cut down the middle of the shell's back towards the tail's end.
- To separate the lobster's meat from its shell, slightly prop open the shell, just enough for you to carefully lift the meat up and away from its shell, placing it onto the back of the shell.
- Be cautious to not entirely separate the meat from the shell; make sure the very end of the tail is still attached to the shell.
- Rest the meat onto the back of the shell. Use scissors to separate the meat's "butterfly wings" if needed.
BAKING THE LOBSTERS—
Place lobsters in a small baking tray.
Pre-heat oven at 350°F, bake lobsters for 10 minutes.
Evenly spread onion butter onto the surface of the lobsters and continue in the oven for another 2 minutes.