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❄️中東 花龍蝦尾 Oman Rock Lobster Tails

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+ 每包兩隻 每隻約7oz / 200g (7oz x 2 tails per pack) 建議煮法： 1. 拆肉用蒜蓉、牛油炒球（可配伊麵吃） 2. 西式焗烤：蜜糖蒜蓉牛油白酒汁 Best recommended recipe on internet: White wine, honey, garlic butter and a hint of lemon juice seeps into the lobster meat, perfectly charring it under the broiler Ingredients: 4 lobster tails 1/2 a small onion cut into 4 wedges 1/2 cup unsalted butter 1/3 cup white wine 1/4 cup honey 6 large cloves garlic crushed 1-2 tablespoons fresh lemon juice (to your taste) 1 teaspoon salt or to taste Cracked pepper to taste Lemon slices to serve 2 tablespoons fresh chopped parsley Instructions: 1. Position a rack in the oven, preheat broiler and line a baking tray with oven sheet 2. Rinse and pat dry the defrosted lobster tails 3. In a saucepan, melt the butter over medium heat. Add the garlic and sauté for about 1 minute, then add the white wine. Allow to simmer and let reduce slightly (about 2-3 minutes), then add the honey, lemon juice, salt and pepper. Whisk until the honey has melted through the butter and the mixture is well combined. Set aside. 4. Cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely. Place an onion wedge beneath the meat (between the meat and the shell). 5. Place lobster tails, meat side up, on baking sheet. Set aside. Sprinkle each lobster with a pinch of salt and a little pepper (If desired). 6. Using half of the sauce, pour or brush over each lobster (concentrating on the meat) and reserve the remaining sauce for serving. 7. Broil for 12 to 14 minutes or until lobster meat is opaque, and edges are slightly charred. 8. Garnish with parsley and serve immediately with the remaining sauce and lemon slices.

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