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4 Western Rock Lobster tails
1/4 cup light soy sauce
1/4 cup sesame or vegetable oil
8 x 3cm pieces of ginger, cut into juliennes
3 spring onions, cut into 3cm lengths
Salt & pepper to taste
Method
Cut de-veined lobster tails into 2cm slices
or
Cut tails in half length-wise
Place some ginger and spring onions on a plate to fit steamer. Add lobster and top with the rest of the ginger and spring onion, then pour on soy sauce and oil. Cover with steamer lid and steam in a wok for 10-15 minutes or until opaque.
Alternative Method
Wrap all ingredients in double thickness grease-paper, crimping edges to seal tightly. Place on an ovenproof dish and cook in an oven pre-heated to 180C for 20 minutes or until opaque.
Serve with rice, soft noodles or rice noodles.
Serves 4-6
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