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Lobster Recipes
Pasta
Blaine House 2003
-- Lobster with Asian Vegetables: U don('t)
believe it!!
4 bundles
undon noodles – dried, frozen, fresh parboiled
2 Tablespoons light soy sauce
2 Tablespoons oyster sauce
2 Tablespoons sake, Chinese rice wine, or dry
sherry
To taste, pepper
½ Tablespoon sugar
2½ cups water
2 Tablespoons vegetable oil
2 cloves garlic, finely chopped
1 inch piece ginger, finely chopped
½ pound Chinese cabbage or baby bokchoy, cut
½ pound daikon radish, sliced into matchsticks
8 shiitake mushrooms, sliced
12 Chinese chives (called “Nira”), chopped into 1”
lengths or substitute 4 scallions
1 pound lobster meat, fresh or frozen
3 Tablespoons katakuri-ko (potato starch) or corn
starch
4 Tablespoons water
½ Tablespoon sesame oil
For garnish, pickled ginger and black sesame seeds
Cook udon noodles as directed on the package.
Drain and divide onto four plates. This should be
done while making the sauce in order to serve the
noodles hot.
Combine the soy sauce, oyster sauce, sake, black
pepper, sugar, and water in a bowl, and put aside.
Heat the vegetable oil in a wok or frying pan
until very hot. Fry the garlic and ginger for 30
seconds. Cook the Chinese cabbage, daikon,
shiitake, and Chinese chives, stirring for 2-3
minutes. And then, add the lobster and bring to a
boil. Add the soy sauce and oyster sauce mixture.
Dissolve the katakuri-ko in water, and evently
pour it around the edge of the wok, simmering
until it thickens. Just before turning the heat
off, sprinkle the sesame oil for aroma.
Pour the sauce over the noodles.
Garnish with pickled ginger and black sesame seeds
on top of the dish |
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com