Lobster With Sizzling Ginger-Chili Oil

Recipe Ingredients

2		Lobster tails - (abt 8 oz ea) - thawed if frozen
3		Thin slices ginger
2		Green onions, including tops - cut in half
10		Cilantro (Chinese parsley) sprigs
		Sizzling Ginger Chili Oil
1/4 cup	59ml	Vegetable oil
1		Green onion, including top - cut 1 1/2" slivers
1 tablespoon	15ml	Slivered ginger
1/2 teaspoon	2.5ml	Minced garlic
2		Dried chile peppers
1 teaspoon	5ml	Sesame oil
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Soy sauce
		Garnish
		Cilantro (Chinese parsley) sprigs

Recipe Instructions

With scissors, cut lengthwise along the top of each lobster shell to the end of the tail, leaving the fan end intact. Spread the shell open and carefully pry out the meat, leaving it attached at the fan end; lay the meat over the top of the shell.

Crush the ginger, green onions, and cilantro sprigs with the flat side of a cleaver to bruise them slightly. Place them in a wok and add a steaming rack. Pour in water to just below the level of the rack; bring it to a boil.

Place the lobster, meat-side up, in a heatproof dish and set the dish on the rack. Cover and steam until the lobster meat turns opaque, about 6 minutes. Transfer the lobster to a warm serving platter.

Heat the vegetable oil in a small saucepan until hot. Stir in the slivered green onion, ginger, garlic, chiles, sesame oil, and salt. Remove from the heat and stir in the soy sauce (the oil will sizzle). Immediately drizzle the oil over the lobster. Garnish with cilantro sprigs.

This recipe yields 2 servings.

Tip: This dish can also make an attractive appetizer for four.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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