Lobster And Tenderloin With Oyster Sauce Ginger And Scallions Food

LOBSTER, GINGER & SCALLION STIR-FRY

Steps:

• Twist and pull off the round tail fins from each lobster tail to release the flesh at the base. With the shell's curved side down, use kitchen shears to cut through the stiff white shell pieces and opaque white membrane. Flip the tail on its side and apply pressure to crack the shell. Pull out the lobster meat and set aside in the refrigerator. Reserve the lobster shells.
• Cook ginger slices and onion in a large pot over medium heat, stirring, until fragrant, 1 to 2 minutes. Add the lobster shells and cook, stirring, until bright orange, 2 to 3 minutes. Add water, apple (or sugar) and 1/2 teaspoon salt. Bring to a simmer. Cook, uncovered, for 45 minutes. Strain the stock through a fine-mesh sieve. Discard the solids. Measure out 1/2 cup for the stir-fry (reserve the remainder for another use).
• Combine 1/3 cup cornstarch, white pepper and the remaining 1/2 teaspoon salt in a shallow dish. Cut each lobster tail crosswise into 5 pieces. Add to the cornstarch mixture and toss to coat.
• Pour 1 1/2 cups oil into a large flat-bottom wok. Heat over medium-high heat to 375°F. In 2 or 3 batches, fry the lobster pieces, using a slotted spoon to agitate them and coat with hot oil. Fry until delicately crisp but not brown, 1 to 3 minutes. Transfer to a paper-towel-lined plate to drain. (Return the oil to 375° between batches.) Let the oil cool for 5 minutes then carefully pour it into a pot (discard the oil after cooling). Wash and dry the wok.
• Whisk the reserved 1/2 cup lobster stock, rice wine (or sherry), tamari (or soy sauce) and the remaining 1 1/2 teaspoons cornstarch in a small bowl. Heat the wok over high heat. Add the remaining 2 tablespoons oil, scallion whites and the chopped ginger; cook, stirring, until aromatic, about 30 seconds. Add snow peas and cook, stirring, until glistening, about 15 seconds. Return the lobster to the pan. Cook to heat through, 1 to 2 minutes.
• Stir the lobster stock mixture, then pour it into the wok. Stir to combine. When the mixture begins to bubble, add scallion greens. Cook until the greens are barely wilted, about 15 seconds, then remove from heat. Serve immediately.

LOBSTER AND TENDERLOIN WITH OYSTER SAUCE, GINGER, AND SCALLIONS

Steps:

• Prepare an ice-water bath. Fill a large stockpot 3/4 full with cold water. Bring to a boil. Add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook 10 minutes. Using tongs, transfer lobsters to ice-water bath, and let cool 5 minutes. Place lobsters on a cutting board. Working with one lobster at a time, twist tail from joint where it meets body. Cut tail in half down center. Twist claws from body; discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat.
• Whisk 1/4 cup soy sauce, the cornstarch, and water in a bowl. Add lobster pieces, and toss; set aside to marinate.
• Combine stock, remaining tablespoon soy sauce, the oyster sauce, mirin, lemon juice, chopped cilantro, and red-pepper flakes in a bowl.
• Season beef on all sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef, leaving about 1 inch between each steak. Brown on all sides, about 8 minutes total. Add scallions, ginger, and garlic scapes if using. Reduce heat to medium. Cook, stirring scallions, ginger, and garlic scapes occasionally, until an instant-read thermometer inserted into beef registers 125 degrees for medium-rare, 4 to 6 minutes. Transfer steaks to a platter. Remove strings. Cover with parchment paper and then foil to keep warm.
• Reduce heat to medium-low. Using a slotted spoon, add lobster pieces to sauce in skillet (reserve marinade). Cook, tossing gently, until warm, about 4 minutes. Transfer lobster to plate with beef.
• Add oyster-sauce mixture and reserved marinade to sauce in skillet, and raise heat to high. Simmer, stirring occasionally, until sauce has thickened slightly, 1 to 2 minutes. Arrange beef and lobster on 4 plates. Pour sauce over top. Garnish with cilantro sprigs. Serve with rice if desired.