鮮美多汁的龍蝦尾與香甜可口的醬汁相得益彰，讓您大快朵頤。 這道菜是一道優雅而令人印象深刻的美食，會讓您的味蕾大飽口福。
產品：
準備時間：15 分鐘 烹調時間：15 分鐘 供食用： 4
材料：
4 隻龍蝦尾（每隻 6 盎司或 170 公克）
1/2 個小洋蔥，切成 4 片
1/2 杯無鹽奶油
1/3 杯白葡萄酒
1/4 杯蜂蜜
6 瓣大蒜，搗碎
1-2 湯匙新鮮檸檬汁（依口味調整）
1 茶匙鹽，或依個人口味
胡椒粉，適量
檸檬片，供食用
2 湯匙切碎的新鮮歐芹
做法說明：
預熱烤箱，將烤架放在烤箱中間（距離加熱元件 4-6 英吋）。 在烤盤/烤盤上鋪上鋁箔紙。
將冷凍的龍蝦尾放入一盆冷水中解凍 30 分鐘直至完全解凍。 沖洗乾淨，用紙巾拍乾。
在一個小鍋中，用中火融化奶油。 加入搗碎的大蒜，翻炒約 1 分鐘，直到發出香味。 然後加入白葡萄酒，小火慢燉 2-3 分鐘。 加入蜂蜜、檸檬汁、鹽和胡椒攪拌。 攪拌至蜂蜜與奶油融化，混合物充分混合。 將其放置一旁。
用鋒利的廚房剪將每隻龍蝦尾部的上殼從背部中央向下剪開，剪到尾部末端時停止，尾扇保持完整。 如果有脈絡或外殼碎片，將其去除。 用手指在龍蝦肉和外殼之間輕輕劃動，使龍蝦肉鬆開。 將肉稍微張開，從貝殼底部提起，小心不要將尾部完全取出。 將洋蔥片放在龍蝦肉下方、龍蝦肉和龍蝦殼之間。
將龍蝦尾肉朝上擺放在準備好的烤盤上。 如果需要，在每隻龍蝦上撒一小撮鹽和少許胡椒。
在每隻龍蝦尾上淋上或刷上一半的醬汁，重點放在龍蝦肉上。 剩下的醬汁備用。
將龍蝦尾炙烤 12 至 14 分鐘，直到龍蝦肉不透明，邊緣略微烤焦。
用切碎的新鮮香菜裝飾，並立即與剩餘的醬汁和檸檬片一起上桌。
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如何準備如蜂蜜蒜油白酒汁龍蝦尾？ 😍😍🌈🌈
準備時間：
10分鐘
烹調時間：
15分鐘
總耗時：
25分鐘
供食用：
4人份
材料：
- 4 lobster tails (6 oz or 170g each)
- 1/2 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 (adjust to taste)
- 1 teaspoon salt, or to taste
- Cracked pepper, to taste
- Lemon slices, for serving
- 2 tablespoons fresh chopped parsley
製作說明：
- Preheat the broiler and position a rack in the middle of the oven (4-6 inches from the heat element). Line a baking tray/sheet with foil.
- Thaw the lobster tails, if frozen, by placing them in a pot of cold water for 30 minutes or until fully thawed. Rinse and pat them dry with paper towels.
- In a small saucepan, melt the butter over medium heat. Add the crushed garlic and sauté for about 1 minute until fragrant. Then, add the white wine and let it simmer and reduce slightly for 2-3 minutes. Stir in the honey, lemon juice, salt, and pepper. Whisk until the honey has melted through the butter and the mixture is well combined. Set aside.
- Using sharp kitchen shears, cut the top shell of each lobster tail down the center of the back, stopping at the end of the tail, while leaving the tail fan intact. Remove any veins or shell shards if present. Gently loosen the meat by running your finger between it and the shell. Spread the meat slightly open and lift it off the bottom of the shell, careful not to remove the tail completely. Place an onion wedge beneath the meat, between the meat and the shell.
- Arrange the lobster tails, meat side up, on the prepared baking sheet. Sprinkle a pinch of salt and a little pepper on each lobster, if desired.
- Pour or brush half of the sauce over each lobster tail, focusing on the meat. Reserve the remaining sauce for serving.
- Broil the lobster tails for 12 to 14 minutes, or until the meat is opaque and the edges are slightly charred.
- Garnish with fresh chopped parsley and serve immediately with the remaining sauce and lemon slices.
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.