Lobster With Sweet Ginger Recipes

GRILLED LOBSTER WITH GINGER, GARLIC, AND SOY SAUCE

Steps:

• Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.)
• Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.
• Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.
• Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.

STIR-FRIED LOBSTER WITH GINGER AND SPRING ONIONS

Steps:

• Mix the marinade ingreditents together.
• Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
• Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
• Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
• Drain and reserve the oil from the wok, and wipe the wok clean.
• Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
• Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
• Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
• Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
• Serve immediately (would suggest over rice).

SAUTEED MAINE LOBSTER WITH SWEET CORN AND ROSEMARY GINGER VINAIGRETTE

Steps:

• Kill lobster and remove claws and tail. Cook in boiling water for 2 minutes or until they just begin to turn red. Remove from water and cool under running water. Remove from the shell. In a heavy bottom saute pan heat olive oil and butter. Add the corn and cook for 1 minute. Add the lobster and cook until opaque, salt and pepper, to taste.
• Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro
• Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho;
• Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process