Sautéed Double Lobsters With Supreme Soy Sauce Recipe

If using frozen lobster tails, thaw in the refrigerator for several hours or under cold running water. Rinse and pat dry.

Carefully cut along the top shell of each lobster tail and gently lift the meat to the center, keeping the fins attached; this is called butterflying. Set aside.

In a small bowl, whisk together Supreme soy sauce (60 ml), rice wine (2 tbs), brown sugar (1 tsp), lemon juice (1 tbs), and sesame oil (1 tsp).

In a separate small bowl, whisk cornstarch (1 tsp) with water (2 tbs) to make a slurry; set aside.

In a heavy skillet, melt 1 tablespoon of butter over medium-high heat. Place the lobster tails meat-side down and sear 2–3 minutes, until the meat is opaque and the shell is red.

Flip the lobster tails, and continue to cook for another 1–2 minutes. Remove from the pan and tent with foil to keep warm.

Add the remaining tablespoon of butter to the same pan. Add minced garlic and grated ginger; sauté 30–60 seconds until fragrant.

Pour the prepared sauce into the pan and bring to a simmer, stirring to coat the lobster.

Return the lobster tails to the pan and simmer 1–2 minutes to heat through and meld flavors.

Stir in the cornstarch slurry and simmer briefly until the sauce thickens to a glossy coat, about 1 minute.

Add sliced spring onions and sprinkle with sesame seeds. Remove from heat and drizzle with a light touch of sesame oil if desired.

Divide the double lobster portions onto warm plates. Spoon extra sauce over the top and serve immediately with steamed rice or crusty bread.