Type: Saté Kaffir Butter Lobster Tails
Prep: ten minutes
Cook: fifteen minutes
You may never order lobster at a restaurant again! This may be my absolute favorite way to eat lobster. There is so much flavor with very little effort. I would say the most complicated part of this dish is getting your hands on Kaffir lime leaves. You can find it in a lot of Asian markets these days.
If you have the opportunity to get your hands on a plant, definitely take it! I received it as a gift over 7 years ago, and this brown thumb managed to keep it alive. It is my prized possession! I add the leaves to so many dishes, like curry, soups, chicken or tuna salads. But when you add it to butter, it is out of this world!
If you can't, I would add another tablespoon of lime juice, then after you turn off the heat, add zest of 1 lime.
I've had a lot of questions about how to make the green onions look like that! There is a tool that I bought from the Asian market a long time ago to shred the stems of water spinach. I was inspired by an instagram post and decided to use it to make the pretty green onion strips to garnish the lobsters.
Here is a link to the nifty tool: Green Onion Shredder
Also I absolutely love my Le Creuset Braising Pan it is a bit of a splurge but I serve my dinner right out of the pan. I use it all the time, and technically it's supposed to last a lifetime right?
I've had a lot of people tell me that they love Asian food but are so intimidated on how to cook it. I've never gone to culinary school (however, when I retire one day, that is one of my dreams!). Heck, my own mother doesn't even know how to cook. I learned on my own because I love to eat well, and learned that I thoroughly enjoyed it. I really try to make my recipes simple and uncomplicated so that hopefully cooking Asian food at home is less intimidating!
It's so fast, tastes way better than going out a lot of times, and way healthier!
If you happen to make this dish, please tag me on facebook or instagram at @wynnskitchen
Cheers and happy cooking!
5 lobster tails- halved
1 stick of salted butter
2 Tablespoon minced garlic
2 Teaspoon saté sauce (wynn's kitchen)
3 Tablespoon honey
2 Tablespoon lime juice
4-5 kaffir lime leaves - sliced thinly
optional: salt & pepper to finish and garnish with green onions
Preheat the oven to 400 degrees Fahrenheit
Using kitchen scissors, cut the top and bottom of the lobster tail, then use a chef's knife to cut in half. Place the tails with the meat up and in an oven safe skillet.
Melt the 2 Tablespoon of butter and brush it on the meat of the lobster tails
Bake the lobster tails for 15 minutes or until they are cooked through (make sure not to overcook)
While the lobster is baking, on low heat, melt the remaining butter and add the minced garlic, kaffir lime leaves, honey, sate sauce, lime juice and cook for 5 minutes and turn off the heat.
When the lobster is done, drizzle the butter mixture with the garlic and kaffir leaves over the lobster tails
Garnish with the thinly sliced green onions and a dash of salt & pepper