The Sweet and Sour type of concept was originated in the Province of China. This dish is delicious that you can enjoy it on any occasion. Asians love its sweetness with a bit of sourness that can complement to rice.
- 4 lobsters, tails straightened until fully extended and firmly secured to lobster boards
- 35g lemon or lime juice
- 70g acacia honey
- 150ml olive oil
- 2 tbs horseradish cream sauce
- 2 tbs Dijon mustard
- 1 6-oz can Tomato paste
- Brush and wash your lobster shell evenly. Crack open the lobster right in the middle with a knife, protect your hand with a kitchen towel while handling the head
- Discard the tomalley, the vein, and any debris, wash under running water, drain it well.
- Heat 1 tbsp olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt, and pepper
- Sear the lobster meat for about 30 seconds, flip it once and sear another 30 seconds, set aside.
- Whisk the other lemon juice, dijon mustard, tomato paste, horseradish cream sauce, and acacia honey in a mixing bowl. Gradually add in the olive oil and whisk until emulsified. Set aside the sweet and sour sauce.
- Place the lobster shell onto each serving and add the lobster claw meat. Drizzle the sweet and sour sauce over the lobster claw meat.
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