Lobster Fried In Rice Noodles Food

GARLIC-BLACK PEPPER LOBSTER WITH LEMON GRASS FRIED RICE

Steps:

• In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning.
• Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning.
• PLATING On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions.
• WINE: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riesling

LOBSTER WITH NOODLES

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.

LOBSTER FRIED IN RICE NOODLES

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.