Stir-Fried Spicy Lobster
Recipe By : David Jarvis, Melange, Northfield, IL
Serving Size : 8 Preparation Time :0:45
Categories : Fish And Seafood New American Cuisine
Amount Measure Ingredient -- Preparation Method
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-pound lobsters -- blanched & chopped
2 bunches scallions -- thinly sliced
2 red peppers, seeds, membranes removed -- diced small
2 yellow peppers, seeds, membranes removed -- diced small
8 ounces oyster mushrooms -- cleaned and sliced
8 ounces shiitake mushrooms -- cleaned and sliced
CHEF'S NOTE: You will need 8 one-pound lobsters, blanched, with all the meat removed
from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces.
STEP ONE: Soy Butter Sauce and Pasta--
Bring soy sauce to a boil, add butter in chunks, stirring until all is incorporated. Set
aside. Cook angel hair pasta in boiling salted water until "al dente."
STEP TWO: The Lobster--
Combine sesame oil with hot pepper oil (approximately 1 ounce 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.