RATING:
PREPARATION TIME: 35 Min
COOKING TIME: Various
START TO FINISH: 2 Hrs
STOVETOP
SEAFOOD
DIFFICULTY: MEDIUM
MAKES 4 SERVINGS
RECIPE PAGES: 4
SHANGHAI LOBSTER TAILS
While we are using frozen Lobster Tails for ease and speed here, LIVE whole Lobsters are
really the way to go. Boil the whole Lobster(s) until they just begin to turn red (not quite
done). Separate out the Claw and Leg Meats and Remove the Tails. Chop the Claw and
Leg Meat and stir it along with any green "Tamale" you find inside of the Bodies into the
finished Shanghai Sauce to warm through just before drizzling it on the split Lobster or
Tails and Rice. The cooking water is also MUCH more flavorful.
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