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.
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