Wok-braised lobster tails in creamy rum sauce from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan

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Notes about this recipe

  • chawkins on June 06, 2025

    This was delicious. My lobster tails were just between 4 to 5 ounces each, so I cut the cook time to half and the cook of the lobster tails were perfect. I also halved the recipe for the sauce. The sauce was a bit thinner than I like but that was my own fault, I had no evaporated milk, so just used whole milk, in hind sight, I should have used cream which I also had in the fridge.

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