| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Fish, Harned 1994, Main dish, Pasta, Vegetables |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Soy sauce |
| 20 |
oz |
Unsalted butter |
| 20 |
oz |
Angel hair pasta; cooked |
| 4 |
oz |
Sesame oil |
| 4 |
oz |
Hot chili oil |
| 8 |
|
1 lb. lobsters blanched and chopped |
| 2 |
bn |
Scallions; thinly sliced |
| 2 |
|
Red peppers; diced small seeds & membranes removed |
| 2 |
|
Yellow peppers; diced small seeds & membranes removed |
| 8 |
oz |
Oyster mushrooms cleaned and sliced |
| 8 |
oz |
Shiitake mushrooms cleaned and sliced |
INSTRUCTIONS
After blanching the lobsters, remove all meat from the shells. Chop the
meat, and reserve all the head shells, legs and tail pieces.
Bring soy sauce to a boil, add butter in chunks, and stir until all is
incorporated. Set aside. Cook angel hair pasta in boiling salted water
until al dente.
Combine sesame oil with hot pepper oil (approximately 1 oz. total per
portion based on the desired hotness). Stir-fry lobsters in oils after
coming up to smoke stage. Add scallions, peppers and mushrooms. Cook until
al dente.
Add angel hair pasta and soy butter to mixture; toss everything together.
Place on center of each plate. Arrange hot lobster shells on plates to
appear as a whole lobster presentation.
Suggested wine: Gewurtztraminer.
From David Jarvis, Melange/Northfield, IL. Electronic format by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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