Steamed Lobster Tail (蒸龍蝦尾)

A twist on classic Cantonese-style lobster, this gourmet dish is easy and quick to prepare!

flodesk gif
Prep Time
15 min
Total Time
30 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Known as "dragon prawn," whole lobster is a staple at Chinese banquets. My dad's Lobster Yee Mein is a traditional auspicious preparation ideal for Lunar New Year and other holidays where the shellfish's symbolism is especially important.

But there's not always time to prep a full lobster, which is when this Steamed Lobster Tail (蒸龍蝦尾) comes in. It's super flavorful thanks to a fragrant garlic-ginger paste, plus the delicious lobster juices soak into the bed of soft vermicelli. Best of all, the impressive dinner party dish only takes 30 minutes to prep and cook.

If you're looking for more fancy-yet-easy recipes with a Chinese twist, also try our Pan-Fried Lamb Chops and Prawns with Black Bean Sauce.

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Vermicelli Ingredients

  • 4 oz mung bean vermicelli
  • 1 tablespoon oyster sauce
  • 0.50 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 0.50 salt
  • 0.50 teaspoon sugar

Lobster Ingredients

  • 4 lobster tail
  • 2 oz garlic
  • 0.50 oz ginger
  • 1 oz green onion
  • 2 tablespoon oil
  • 0.50 teaspoon salt
  • 0.50 teaspoon sugar
  • 2 teaspoon cooking wine
  • 2 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil

On lobster

Frozen lobster tails are generally as high quality as fresh since they're flash frozen after the lobster are caught. My dad purchased these from Costco, but you can visit your local seafood store to see what they have available. For more sustainable options, check out Seafood Watch.

On vermicelli

Mung bean vermicelli is a staple in Chinese cuisine and used in many dishes, including as a base for seafood like lobster because it not only soaks up all the delicious flavor, but doesn't get soggy. It's available at most Chinese supermarkets and also online.

The vermicelli is cooked, then sun-dried, which is why it needs to be rehydrated. Since lobster tail cooks quite quickly, my dad uses a two-step process to guarantee that the vermicelli will be soft and tender.

Step 1: Soak vermicelli

Place the vermicelli (4 oz) in a large bowl. Fully submerge the vermicelli in warm water and soak for 10 minutes to soften. If needed, first cut and remove the twine that bundles them together.

Next, use kitchen shears to cut the vermicelli into shorter pieces. Drain from the water, then soak them again, this time in piping hot water for another 5 minutes.

Once fully softened, remove from the hot water and let the vermicelli drain completely. Place in a bowl.

(Chef's Tip: To make sure the vermicelli is as dry as possible, my dad tosses it in a large colander.)

Season vermicelli

Add the oyster sauce (1 tablespoon), light soy sauce (0.50 tablespoon), sesame oil (1 teaspoon), salt (0.50 ) and sugar (0.50 teaspoon) to the drained vermicelli. Use chopsticks to toss and thoroughly mix the seasoning ingredients into the vermicelli until it's evenly light brown. Taste and adjust flavor as needed.

Place the seasoned vermicelli on a steaming plate.

Step 2: Prep aromatics

Peel the ginger (0.50 oz) and cut into thin slices. Again, using the flat side of your knife, smash the slices and finely chop into a thin paste. Place in the same bowl as the garlic paste.

Chop the white parts off the green onions (0.50 oz), setting aside the green parts for later use. Smash the whites flat with your knife. Dice finely into a paste, making sure to change angles as you cut, and set aside separately from the garlic and ginger paste.

Heat oil

Heat a wok on high. Add the oil (2 tablespoon) and heat for 30 to 40 seconds. Pour the hot oil over garlic and ginger and mix to combine. Add the green onion whites and mix again.

Season garlic-ginger paste

Season with salt (0.50 teaspoon), sugar (0.50 teaspoon), cooking wine (2 teaspoon), cornstarch (2 teaspoon), and sesame oil (1 teaspoon). Mix to combine.

Step 3: Prep lobster

Place the lobster tails (4 ) in a large bowl and wash in clean water, rubbing all over the shell to loosen dirt and debris.

Use kitchen shears to cut down the center of each lobster tail shell all the way down to the fin. You can also use a sharp paring knife.

Fill with garlic-ginger paste

Use a knife to slice halfway into the tail and pull aside the shell. Split open the tail and add 1 to 2 teaspoons of the garlic.ginger paste to each lobster tail.

Plate the lobster tails on top of the prepared vermicelli.

Step 4: Steam lobster

Add a steamer rack to a clean wok or deep pan. Fill with hot water until it reaches the bottom of the rack. Cover and bring water to a rolling boil.

(Chef's Tip: My dad prefers to boil water separately first to speed up the process.)

Place the plate onto the steamer rack, cover and steam for 10 minutes on high.

As the lobster steams, cut the remaining green onions (0.50 oz) for garnish. Chop in half, then slice vertically into thin strips.

Uncover and drizzle the olive oil (1 tablespoon) on top of the lobster tails. Turn off the heat and remove the plate from the wok. Place the green onion strips on top.

FAQ

What's the best way to thaw frozen lobster tails?

  • If using frozen lobster, the best and safest way to thaw them is by placing the tails in the fridge overnight.

How do I make sure my lobster doesn't get overcooked?

  • Lobster, like shrimp, crab and other shellfish, cooks quickly so it's important to keep an eye on the time. My dad cooks lobster for 10 minutes, then removes them from the heat so the meat doesn't get tough and rubbery.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/lobster-tail
Steamed Lobster Tail (蒸龍蝦尾)
A twist on classic Cantonese-style lobster, this gourmet dish is easy and quick to prepare!
  • Prep Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings
Ingredients

Vermicelli Ingredients

  • 4 oz mung bean vermicelli
  • 1 tablespoon oyster sauce
  • 0.50 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 0.50 salt
  • 0.50 teaspoon sugar

Lobster Ingredients

  • 4 lobster tail
  • 2 oz garlic
  • 0.50 oz ginger
  • 1 oz green onion
  • 2 tablespoon oil
  • 0.50 teaspoon salt
  • 0.50 teaspoon sugar
  • 2 teaspoon cooking wine
  • 2 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil

Step 1 - Soak vermicelli

↑ Jump to details

Place the vermicelli (4 oz) in a large bowl. Fully submerge in warm water and soak for 10 minutes. If needed, cut and remove the twine that bundles them together.

Next, use kitchen shears to cut the vermicelli into shorter pieces. Drain from the water, then soak them again in piping hot water for 5 minutes.

Remove from the hot water and let the vermicelli drain completely. Toss in a large colander to remove as much water as possible and place in a bowl.

Add the oyster sauce (1 tablespoon), light soy sauce (0.50 tablespoon), sesame oil (1 teaspoon), salt (0.50 ) and sugar (0.50 teaspoon) to the drained vermicelli. Use chopsticks to toss and thoroughly mix the seasoning ingredients into the vermicelli until it's evenly light brown. Taste and adjust flavor as needed.

Place the seasoned vermicelli on a steaming plate.

Step 2 - Prep aromatics

↑ Jump to details

Smash and peel the garlic (2 oz). Trim and discard the hard ends. Using the flat side of your knife, smash the cloves and finely chop into a paste. Set aside in a small bowl.

Peel and cut the ginger (0.50 oz) into thin slices. Smash the slices and finely chop into a thin paste. Place in the same bowl as the garlic.

Chop the white parts off the green onions (0.50 oz), setting aside the green parts. Smash the whites flat and dice finely into a paste. Set aside separately from the garlic and ginger.

Heat a wok on high. Add the oil (2 tablespoon) and heat for 30 to 40 seconds. Pour the hot oil over garlic and ginger and mix to combine. Add the green onion whites and mix again. Season with salt (0.50 teaspoon), sugar (0.50 teaspoon), cooking wine (2 teaspoon), cornstarch (2 teaspoon), and sesame oil (1 teaspoon). Mix to combine.

Step 3 - Prep lobster

↑ Jump to details

Place the lobster tails (4 ) in a large bowl and wash in clean water, rubbing all over the shell to loosen dirt and debris.

Use kitchen shears to cut down the center of each lobster tail shell all the way down to the fin. You can also use a sharp paring knife.

Next, use a knife to slice halfway into the tail and pull aside the shell. Split open the tail and add 1 to 2 teaspoons of the garlic.ginger paste to each lobster tail.

Plate the lobster tails on top of the prepared vermicelli.

Step 4 - Steam lobster

↑ Jump to details

Add a steamer rack to a clean wok or deep pan. Fill with hot water until it reaches the bottom of the rack. Cover and bring water to a rolling boil.

Place the plate onto the steamer rack, cover and steam for 10 minutes on high.

As the lobster steams, cut the remaining green onions (0.50 oz) for garnish. Chop in half, then slice vertically into thin strips.

Uncover and drizzle the olive oil (1 tablespoon) on top of the lobster tails. Turn off the heat and remove the plate from the wok. Place the green onion strips on top.

Step 5 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 6 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.