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Lobster Recipes
Entrees
Thai Style Hot
& Sour Lobster
(Yield: 6 servings)
3 each 1-lb. live lobsters - tails, claws, and
head removed, body cut in half
2 Tablespoons olive oil, as needed
2 each carrots, chopped
2 each yellow onions, chopped
1head celery, chopped
1 bunch cilantro stems, chopped
2 stalks lemongrass, chopped
2 cups dry white wine
4 quarts cool water
2 Tablespoons sesame oil
2 cloves garlic, finely chopped
2 each shallots, finely chopped
2 each scallions, finely chopped
2 each lemons, juice only
2 each limes, juice only
3 Tablespoons Thai fish sauce
1 each yellow pepper, finely julienned
1 each red pepper, finely julienned
1 each Anaheim chile pepper, finely julienned
1 pinch salt and pepper, to taste
For garnish cilantro
Boil the lobster tails and claws for six
minutes, until the shell can be removed.
Reserve the claw meat, and dice the tail meat.
Sauté the lobster shells in olive oil with
carrots, onions, celery, cilantro stems, and
lemongrass for about eight minutes. Deglaze
with wine and water. Bring to a boil, then
reduce heat and simmer for two hours. Strain,
removing all solids.
In a large skillet, heat the sesame oil and
add the garlic, shallot, and scallions; sauté
30 seconds. Add the lemon juice, the lime
juice, and the fish sauce. Reduce and toss in
peppers and lobster. Add stock; bring to a
boil. Garnish with reserved claw and cilantro
sprig.
Nutritional information per serving
calories 258.5 cholesterol 37 milligrams
protein 12.5 grams sodium 246 milligrams
total fat 10.8 grams dietary fiber 2.6 grams
carbohydrate 19.8 grams calcium 113 milligrams
Nutritional information provided by MasterCook
II, 1995. Nutritional profiles are meant to be
approximate guides to nutrient contents of the
recipe. Those persons on special diets may
require more specific nutrient data and should
consult their personal physicians, registered
dietitians, and/or food manufacturers.
Chef Todd Fisher, Stillwater Bar & Grill
Prebble Beach, CA
From Restaurant Business
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com