Recipe Notes:

• I used Maine Lobster Tail. You could use any other types of lobster tail that is available to you.

• I used unsalted butter for the bread crumbs mixture and to brush the lobsters’ tail. Additional salt is generally not required here because the flesh of the lobsters (being saltwater invertebrates) already contains sodium naturally.

• I used dried parsley for the bread crumbs mixture. You could use fresh parsley to substitute this.

• I used grated cheddar cheese for the bread crumbs mixture. You could use other types of cheese that you prefer.

• I used unsalted chicken stock for the sauce recipe and adjust the taste with salt, as required.

• I used thick cream in the sauce recipe. You could use double cream or heavy cream, whichever is available.

• I used Himalayan Pink Salt. You could use other types of salt that is available to you.

• Bake lobster tails for 10 to 12 minutes, being careful not to overcook it. Cooking time may vary depending on the quantity of lobster tails cooking in the oven.

• I used a fan-forced oven set to 180 degree Celsius to bake the lobster tails. If you have a conventional oven, the temperature would be 200 degree Celsius.

INGREDIENTS FOR LOBSTER TAIL WITH CREAMY PRAWN SAUCE

====================================================

(Serves 3 peoples)

✅️ 3 Pcs Lobster Tail, cleaned and pat dry with paper towel

✅️ 1 Cup Orange Juice

✅️ 1 Tsp Turmeric Powder

✅️ 2 Tbsp Bread Crumbs

✅️ 1 Lemons, zest only

✅️ 1 Tbsp Grated Cheddar Cheese

✅️ 1 Tbsp Dried Parsley

✅️ 50 Gm + 15 Gm Butter

INGREDIENTS FOR CREAMY PRAWN SAUCE

===================================

✅️ 1½ Cups Chicken Stock

✅️ 6 Prawn Shells (heads and shells)

✅️ 1 Bulb Shallot, peeled and quartered

✅️ 1 Bulb Garlic, peeled

✅️ 2 Tbsp Cooking Oil

✅️ 100 ml Thick Cream

✅️ Salt to Taste (I used Himalayan Pink Salt)

✅️ Black Pepper Powder to Taste

METHOD OF PREPARATION:

1. To prepare the sauce, heat up the cooking oil in a pot on LOW heat and brown the shallots and garlic. Add prawn shells and stir fry until they changed color to bright red. Pour chicken stock and season with salt and pepper. Bring stock to boil on MEDIUM heat. Cover with lid and simmer for 15 minutes on LOW heat.

2. Strain prawn stock through a mesh strainer into a clean pot. Press to extract the flavorful bits. Bring the prawn stock to boil on MEDIUM heat. Add thick cream and continue stirring until reaches desired consistency.

3. Prepare the clean lobster tails on a chopping board. Using a pair of kitchen scissor, cut through the top of the shell and stop at the base of the tail. Flip the tail over and carefully use index finger to loosen the flesh from the transparent shell. Use two fingers to rock left and right to release it from the shell leaving the base still attached. Rinsed and pat dry and set back the flesh over the top. Marinate lobster tails with orange juice and turmeric mixture for 30 minutes.

4. Mix the bread crumbs with lemon zest, dried parsley, grated cheddar cheese and 15 grams of melted butter and then set aside. Cover a baking dish with baking paper. Arrange marinated lobster tails in the baking dish and brush generously with the remaining melted butter. Cover the flesh with the bread crumbs mixture. Bake lobster tails in the preheated fan forced oven set to 180 degree Celsius for 10 to 12 minutes with an eye to check carefully in order not to overcook.

5. Remove lobster tails from the oven and serve immediately. Enjoy lobster tails with creamy prawn sauce and with your choice of sides

RECIPE PHOTO GALLERY