Stir Fried Lobster With Ginger And Spring Onions Recipes
STIR-FRIED LOBSTER WITH GINGER AND SPRING ONIONS
From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included marinating time preparation time. Serving for 2 is estimated as main with sides or as is an entree could extend to 4.
Provided by ImPat
Categories Lobster
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
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).
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- 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.
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- Remove the head shell to dispatch the lobster. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants).
- Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside.
- Remove and discard the lobster gills, which are inedible. Remove the green mustard, innards and the sand tract. Rinse all the lobster pieces under cold running water. You can discard the mustard, use it in another dish, or include it in this dish. We left it out (some people don't like the strong flavor).
- Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. You can adjust this according to the size of the lobster.
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