Pro Tips
**Chef's Tips & Troubleshooting:**
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
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.
Steamed Lobster with Lemon Butter Sauce
Fresh whole lobsters are steamed in salted water until the shells turn bright scarlet and the meat becomes tender and succulent, then drizzled generously with a rich melted butter and fresh lemon sauce for a luxurious seafood feast.
Instructions
- Add water in a large steamer. Let boil.
- Once the water starts to boil, arrange the lobsters in the steamer. Steam for 12 to 14 minutes. Make sure to shake the steamer every 4 minutes.
- Meanwhile, prepare the lemon butter sauce by transferring the butter in a bowl. Melt by microwaving for 20 to 30 seconds or until the butter melts completely. Squeeze the lemon juice on the melted butter and add a pinch of salt. Stir until all the ingredients are well blended.
- Remove the lobsters from the steamer and transfer to a serving plate. Serve with lemon butter sauce.
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Pro Tips & Troubleshooting
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
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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