Pro Tips
**Chef's Tips & Troubleshooting:**
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Broiled Lobster Tail with Lemon Butter Sauce
Broiled Lobster Tail with Lemon Butter Sauce — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Set the oven to broil.
- Open the lobster tail by cutting the top shell using a pair of scissors. Start from the topmost part (lengthwise)until it reaches the far end. Push the shell sideways to expose the meat. Manually pull the meat out to expose it.
- Combine salt and garlic powder. Sprinkle the mixture over the lobster meat. Rub it all over the lobster meat.
- Arrange the lobster in a baking tray. Broil for 8 to 10 minutes.
- Meanwhile, prepare the sauce by melting butter in a saucepan. Add lemon juice and whipping cream. Stir. Set aside.
- Remove the broiled lobster from the oven. Arrange in a serving plate. Top with lemon butter sauce.
- Serve.
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Pro Tips & Troubleshooting
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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