Stir-fried spicy lobster
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Soy sauce |
| 20 | ounces | Unsalted butter |
| 20 | ounces | Angel hair pasta; cooked |
| 4 | ounces | Sesame oil |
| 4 | ounces | Hot chili oil |
| 8 | 1 lb. lobsters blanched and chopped | |
| 2 | bunches | Scallions; thinly sliced |
| 2 | Red peppers; diced small seeds & membranes removed | |
| 2 | Yellow peppers; diced small seeds & membranes removed | |
| 8 | ounces | Oyster mushrooms cleaned and sliced |
| 8 | ounces | Shiitake mushrooms cleaned and sliced |
Directions
After blanching the lobsters, remove all meat from the shells. Chop the meat, and reserve all the head shells, legs and tail pieces.
Bring soy sauce to a boil, add butter in chunks, and stir until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until al dente.
Combine sesame oil with hot pepper oil (approximately 1 oz. total per portion based on the desired hotness). Stir-fry lobsters in oils after coming up to smoke stage. Add scallions, peppers and mushrooms. Cook until al dente.
Add angel hair pasta and soy butter to mixture; toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation.
Suggested wine: Gewurtztraminer.
From David Jarvis, Melange/Northfield, IL. Electronic format by Cathy Harned.