| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Famous chef, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
8-ounce spiny lobsters; (rock lobster) |
| 2 |
tb |
Peanut oil |
| 8 |
oz |
Bean thread noodles; (cellophane noodles) |
| 1 |
ts |
Sesame oil |
| 1/2 |
c |
Scallions; angle-cut |
| 5 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Sugar |
| 1/2 |
ts |
Fresh ginger root; grated |
| 1 |
ts |
Garlic |
| 1 |
ts |
Vegetable oil |
| 2 |
tb |
Red bell pepper; julienned |
| 2 |
tb |
Green bell pepper; julienned |
| 2 |
tb |
Yellow bell pepper; julienned |
| 1 |
ts |
Sesame seeds; black |
| 1 |
ts |
Sesame seeds; toasted |
| 2 |
tb |
Macadamia nuts; toasted, crushed |
| 2 |
ts |
Furikake; garnish, optional |
| 4 |
|
Sprigs fresh cilantro; garnish, optional |
INSTRUCTIONS
SAUCE
GARNISH
Prepare the grill. Brush the lobster with the peanut oil and grill for
about 5 minutes or until done. Remove the meat; dice it and set aside.
Bring a saucepan of water to a boil and cook the bean thread noodles for
about 5 minutes or until tender. Rinse under cold water, drain and reserve.
SAUCE Heat the sesame oil in a saute pan and saute the scallions for 10-15
seconds over high heat. Quickly add the soy sauce, sugar, ginger and
garlic. Stir together and immediately remove from the heat. Set aside.
Heat the veggie oil in a saute pan and saute the bell peppers for 15
seconds over high heat or until soft. Set aside.
PRESENTATION Heat the cooked bean thread noodles gently in the sauce. When
the sauce has been completely absorbed by the noodles, add the diced
lobster and remove from the heat. Transfer to serving plates and garnish
with the bell peppers, sesame seeds and mac nuts. IF desired, sprinkle the
furikake around the edge of each plate with cilantro sprigs.
Me ke aloha, Mary
Recipe by: Roy Yamaguchi
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Mar 27, 1998
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