Butter-Garlic Lobster Tails with Ginger Soy Sauce Recipe

黄油蒜蓉龙虾尾配姜汁酱油食谱

4.8

这道黄油蒜蓉龙虾尾菜谱是一道奢华的海鲜菜肴，融合了姜和酱油的细腻风味。这道菜谱的灵感来自中国菜，并融入了澳大利亚风味，非常适合特殊晚宴，或者当您想用最少的精力和最大的风味给客人留下深刻印象时。

Ingredients:

  • 4 只龙虾尾 (每只约150克)
  • 3 汤匙 无盐黄油
  • 1 汤匙 植物油
  • 2 瓣大蒜，切碎
  • 1 汤匙 新鲜姜，切成细丝
  • 2 汤匙 酱油
  • 1 汤匙 蚝油
  • 1茶匙糖
  • 2汤匙水
  • 葱切片，用于装饰
  • 柠檬角，供食用

Instructions:

  1. Prepare the Lobster Tails
    1 Prepare the Lobster Tails

    Split the lobster tails in half lengthwise. Season with salt and pepper. Heat a pan over medium heat with butter and oil. Sear the lobster tails, flesh side down, until slightly golden, then turn and baste with the butter mixture.

  2. Make the Sauce
    2 Make the Sauce
  3. Serve
    3 Serve

    Plate the lobster tails, drizzle generously with the ginger soy sauce, and garnish with spring onions and a squeeze of lemon. Serve with steamed rice or sautéed greens for a complete meal.

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