The Steamed Lobster Tail My Dad's Made 100,000 Times
Why this recipe
Most steamed lobster tail recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 723K views, 10.2K likes on YouTube.
Known as "dragon prawn," whole lobster is a staple at Chinese banquets. My dad's Lobster Yee Mein is a traditional auspicious preparation ideal for Lunar New Year and other holidays where the shellfish's symbolism is especially important.
But there's not always time to prep a full lobster, which is when this Steamed Lobster Tail (蒸龍蝦尾) comes in. It's super flavorful thanks to a fragrant garlic-ginger paste, plus the delicious lobster juices soak into the bed of soft vermicelli. Best of all, the impressive dinner party dish only takes 30 minutes to prep and cook.
If you're looking for more fancy-yet-easy recipes with a Chinese twist, also try our Pan-Fried Lamb Chops and Prawns with Black Bean Sauce.
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Ingredients
On lobster
Frozen lobster tails are generally as high quality as fresh since they're flash frozen after the lobster are caught. My dad purchased these from Costco, but you can visit your local seafood store to see what they have available. For more sustainable options, check out Seafood Watch.
On vermicelli
Mung bean vermicelli is a staple in Chinese cuisine and used in many dishes, including as a base for seafood like lobster because it not only soaks up all the delicious flavor, but doesn't get soggy. It's available at most Chinese supermarkets and also online.
The vermicelli is cooked, then sun-dried, which is why it needs to be rehydrated. Since lobster tail cooks quite quickly, my dad uses a two-step process to guarantee that the vermicelli will be soft and tender.
Instructions
Soak vermicelli
Place the vermicelli (4 oz) in a large bowl. Fully submerge the vermicelli in warm water and soak for 10 minutes to soften. If needed, first cut and remove the twine that bundles them together.
Next, use kitchen shears to cut the vermicelli into shorter pieces. Drain from the water, then soak them again, this time in piping hot water for another 5 minutes.
Once fully softened, remove from the hot water and let the vermicelli drain completely. Place in a bowl.
(Chef's Tip: To make sure the vermicelli is as dry as possible, my dad tosses it in a large colander.)
Season vermicelli
Add the oyster sauce (1 tablespoon), light soy sauce (0.50 tablespoon), sesame oil (1 teaspoon), salt and sugar (0.50 teaspoon) to the drained vermicelli. Use chopsticks to toss and thoroughly mix the seasoning ingredients into the vermicelli until it's evenly light brown. Taste and adjust flavor as needed.
Place the seasoned vermicelli on a steaming plate.
Prep aromatics
Peel the ginger (0.50 oz) and cut into thin slices. Again, using the flat side of your knife, smash the slices and finely chop into a thin paste. Place in the same bowl as the garlic paste.
Chop the white parts off the green onions (0.50 oz), setting aside the green parts for later use. Smash the whites flat with your knife. Dice finely into a paste, making sure to change angles as you cut, and set aside separately from the garlic and ginger paste.
Heat oil
Heat a wok on high. Add the oil (2 tablespoon) and heat for 30 to 40 seconds. Pour the hot oil over garlic and ginger and mix to combine. Add the green onion whites and mix again.
Season garlic-ginger paste
Season with salt (0.50 teaspoon), sugar (0.50 teaspoon), cooking wine (2 teaspoon), cornstarch (2 teaspoon), and sesame oil (1 teaspoon). Mix to combine.
Prep lobster
Place the lobster tails in a large bowl and wash in clean water, rubbing all over the shell to loosen dirt and debris.
Use kitchen shears to cut down the center of each lobster tail shell all the way down to the fin. You can also use a sharp paring knife.
Fill with garlic-ginger paste
Use a knife to slice halfway into the tail and pull aside the shell. Split open the tail and add 1 to 2 teaspoons of the garlic.ginger paste to each lobster tail.
Plate the lobster tails on top of the prepared vermicelli.
Steam lobster
Add a steamer rack to a clean wok or deep pan. Fill with hot water until it reaches the bottom of the rack. Cover and bring water to a rolling boil.
(Chef's Tip: My dad prefers to boil water separately first to speed up the process.)
Place the plate onto the steamer rack, cover and steam for 10 minutes on high.
As the lobster steams, cut the remaining green onions (0.50 oz) for garnish. Chop in half, then slice vertically into thin strips.
Uncover and drizzle the olive oil (1 tablespoon) on top of the lobster tails. Turn off the heat and remove the plate from the wok. Place the green onion strips on top.
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
