CANTONESE STYLE LOBSTER
This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!
Provided by ALISON419
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.
- Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
- Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
- Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!
Nutrition Facts : Calories 537.6 calories, Carbohydrate 6.6 g, Cholesterol 340.5 mg, Fat 31.7 g, Fiber 0.4 g, Protein 53.8 g, SaturatedFat 7.6 g, Sodium 1221.1 mg, Sugar 1.9 g
LOBSTER PASTA
Steps:
- Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
- As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
- When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
- Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
- Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
- Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.
Nutrition Facts : Calories 878.9 calories, Carbohydrate 59.4 g, Cholesterol 239.7 mg, Fat 49.1 g, Fiber 5.7 g, Protein 47.8 g, SaturatedFat 23.3 g, Sodium 3425.6 mg, Sugar 8.2 g
LOBSTER WITH NOODLES
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Steam the lobsters 15 to 20 minutes. Set aside until cool enough to handle, then remove the meat from the shells and dice it.
- Bring a large pot of water to a boil, add noodles and cook three minutes, stirring to keep them separated. Drain, rinse under cold water and drain them again. Place them in a colander lined with a paper towel to reduce moisture.
- Heat the peanut oil in a wok or a large skillet. Add the onions and saute until tender. Stir in the mushrooms and saute until they wilt. Add the garlic and all but one tablespoon of the scallions and saute briefly.
- Add the lobster meat, then add the noodles to the pan and mix well. Add the soy sauce, oyster sauce and vinegar and toss to combine all the ingredients. Season to taste with salt and pepper.
- Sprinkle with coriander, toss again, then transfer to a warm serving bowl. Sprinkle with the remaining scallions and serve.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 2 grams, Sodium 1143 milligrams, Sugar 2 grams, TransFat 0 grams
LOBSTER FRIED IN RICE NOODLES
Lacy, golden-brown fried noodles surrounding a nugget of sweet lobster meat... makes a beautiful appetizer! You can also substitute jumbo shrimp if the lobster is too pricey or unavailable. It's a bit tricky getting the hang of the wrapping and frying, but if it falls apart too much in the fryer, just serve the cooked lobster chunks atop a nest of fried noodles. You'll get the hang of it eventually! Source: Chef Brian Patterson
Provided by Tracy K
Categories Lobster
Time 50m
Yield 36 lobster nuggets
Number Of Ingredients 7
Steps:
- Soak the rice vermicelli in cool water for 20-30 minutes to soften.
- Blanch the lobsters in boiling water for 30-60 seconds, them transfer immediately to ice water bath.
- Once cool, crack lobster and extract the mostly raw meat.
- Chop tails into 1-2 inch chunks (approximately 4 pcs per tail), combine in a bowl with knuckle portions.
- Reserve claw and body meat for another use.
- Season egg with salt and pepper and a pinch of cayenne.
- Grab a healthy pinch of vermicelli, dip into egg wash, and wrap noodles around lobster chunks.
- Try to wrap them relatively tightly but don't fret anout it holding together, the finished result is relatively loose.
- Heat oil in heavy-bottomed pan or deep fryer to about 360 degrees.
- Working in batches, fry noodle-wrapped lobster chunks about 4-5 minutes until done.
- Please note: Noodles will loosen somewhat from around lobster chunks.
- The first few will be a mess but will still taste delicious!
- It takes a little bit to get the hang of the rolling and frying process.
- Drain on paper towels and serve with dipping sauce.
Nutrition Facts : Calories 26.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 35.5, Sodium 77.9, Carbohydrate 0.1, Protein 5
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- Combine all ingredients for the flavored butter and bring it to boil over medium heat. Let it keep simmer for 10 to 15 minutes. Remove from heat and set aside.
- Steam (you can boil as well if you prefer) the lobster over boiling water for 9 minutes for 2 pounds. Add 1 more minute per half pound. This way the lobster won’t be fully cooked, but only 3/4 way through cooked. Remove lobster from the steamer and place in a ice water to stop cooking.
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- Clean the lobster and chop into pieces. (I always ask the store to chop it up for me). Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels.
- Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl.
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