lobster:

NutritionSortLoading...
Loading...

5 lobster tails (cut into bite sized pieces)

2 tablespoons butter

3 garlic cloves (minced)

1 jalapeño

1 Fresno chili

1 bunch scallion

Corn starch as needed

White pepper

Kosher salt to taste

White pepper to taste

Oil for frying as needed

Select allAdd

SortLoading...
Loading...

sauce:

6oz chicken stock

4oz tamarind concentrate (Sun Lee brand)

1 teaspoon chicken bouillon powder

1 tablespoon fish sauce

2 tablespoons palm sugar (red boat)

1 tablespoon oyster sauce

1 tablespoon shrimp paste (with soy bean oil)

1 teaspoon black pepper

2 teaspoons corn starch

Select allAdd

SortLoading...
Loading...

garnish:

Scallion curls

Cilantro

Serrano chili

Select allAdd

1. Fill a heavy bottom pot with 2 inches of oil and heat it up 350 degrees Fahrenheit.

2. Prep your lobster and cut into bite size pieces. Be sure to rinse under running water to remove the shards of shells and make sure your lobster is dry after.

3. Next combine the ingredients for your sauce, mix until the palm sugar is dissolved, and set aside

4. Coat your lobster with corn starch, and fry at 350 degrees Fahrenheit for 3 minutes

5. Once they’re done transfer to a sheet tray lined with paper towel and season with kosher salt and white pepper.

6. To make the sauce Melt 2 tablespoons of butter in a large skillet then add your minced garlic and fry on medium low heat

7. Once the garlic is fragrant add your peppers, scallion bulbs and sauté until softened

8. After that mix the sauce base, add it to your pan

9. Once the sauce is at a simmer add your lobster and stir to combine

10. Taste and adjust the seasoning if necessary

11. finish with more green scallions. Plate up and garnish with scallion curls, cilantro, and Serrano chili