It was the best of recipes it was the worst of two recipes. Ok we have exhausted my literary knowledge, but tales/tails play a roll in this recipe. Lobster tails and pig tails all with an Asian flair. My mega-mart had a sale on both lobster and pig tails so I took advantage. The pig tails are a long cook to get them tender. I flash fried the lobster tails. To finish I used the Asian trinity some hoisin, teriyaki, brown sugar and ponzu. I hope you like it.

2 pounds pig tails
1 pound lobster tails chopped
1 pound lagostino tail
2 quarts water
1/4 cup rice vinegar wine
1/4 cup coconut aminos
1/4 cup teriyaki sauce
1/4 cup hoisin sauce
1/4 cup ponzu
2 shallots divided
1/4 cup green onion
1/4 cup ginger
8 garlic cloves
2 tablespoons Chinese 5 spice
Glaze
1/4 cup brown
1/4 cup hoisin sauce
1/4 cup teriyaki
1/4 cup ponzu
1 teaspoon Chinese 5 spice divided
1 bunch cilantro

Crinkle cut carrots.

In a 4 quart kettle add 2 quarts water add shallots, ginger, half the garlic and half the Chinese 5 spice, cilantro with pig tails.

Bring to a boil and reduce to a slow simmer for three hours. Until pig tails are tender.

Save and strain the liquid and refrigerate both the broth and pig tails overnight.

In a sauce pan add ponzu, hoisin, teriyaki and hoisin sauce. Cook on low and reduce.

In a skillet add cooking oil and pig tails and brown. Add remaining garlic, shallots green onion.

Add reduced sauce, carrots lobster meat and lagostino stir fry until shell fish is cooked.

Serve.