Cooking Index - Cooking Recipes & IdeasLobster With Sizzling Ginger-Chili Oil Recipe - Cooking Index

Lobster With Sizzling Ginger-Chili Oil

An unusual method of cutting the lobster shell results in an especially attractive presentation. Quickly steamed over fragrant seasonings, the luscious meat curls tenderly over the shell. Then it's drizzled with a sizzling, spicy sauce -- absolutely beautiful and delicious!

Type: Fish, Shellfish
Serves: 2 people

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 59mlVegetable oil
1   Green onion, including top - cut 1 1/2" slivers
1 tablespoon 15mlSlivered ginger
1/2 teaspoon 2.5mlMinced garlic
2   Dried chile peppers
1 teaspoon 5mlSesame oil
1/4 teaspoon 1.3mlSalt
1 tablespoon 15mlSoy sauce
  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.

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


Average rating:

6 (1 votes)

Submit your rating:

Click a star to rate this recipe.