The Steamed Lobster Tail My Dad's Made 100,000 Times

Ingredients

• 4 oz mung bean vermicelli
• 1 tablespoon oyster sauce
• 0.5 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 0.5 salt
• 0.5 teaspoon sugar
• 4 lobster tail
• 2 oz garlic
• 0.5 oz ginger
• 1 oz green onion
• 2 tablespoon oil
• 0.5 teaspoon salt
• 0.5 teaspoon sugar
• 2 teaspoon cooking wine
• 2 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon olive oil

Instructions

1. 1

   Soak vermicelli: Place the vermicelli 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.

2. 2

   Prep aromatics: Peel the ginger 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.

3. 3

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

4. 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.