Gourmet Lobster Stir Fry

This is one heck of a stir fry, to say the least. Most of the ingredients are already in your kitchen; the small lobster can be purchased in any grocery store. You should consider using noodles as your base when serving.

This will serve 4 (if really hungry) or 6 normal portions.

 

  • 1 tbsp. soy sauce
  • 2 tbsp. oyster sauce
  • 1/2 cup chicken broth
  • pinch of salt
  • 2 tsp. sugar
  • pinch of WHITE pepper
  • 2 tsp. sesame oil
  • 2 tsp. cornstarch
  • 2 1/2 lb. lobster, cleaned, cut lengthwise in the shell and cut in 1 1/2 inch pieces
  • 3 tbsp. Crisco oil
  • 2 tsp. minced garlic
  • 2 tsp. fresh ginger, grated
  • 1 tsp. dried chili flakes
  • 1 tbsp. chili paste
  • 1 small onion, finely chopped
  • 1 small jalapeno chili, seeded and minced
  • 2 tbsp. fermented black beans, rinsed and finely chopped
  • 2 tbsp. dry sherry
  • cooked noodles – optional

Marinade

Combine the soy sauce, oyster sauce, chicken broth, salt, sugar, pepper, sesame oil and the cornstarch in a large bowl. Mix together to completely blend. Add the lobster and toss well and let rest for 30 minutes. Stir once in awhile. Remove the lobster and set aside. Reserve the marinade and set aside.

Preparation

Heat a large flat-bottomed wok over high heat for 1 minute. Add the oil and coat the wok. When really hot, add the garlic, ginger, chili flakes, chili paste, onion and jalapeno. Stir quickly so the garlic doesn’t burn. Add the black beans and stir fry for 30 seconds. When the garlic just starts to turn brown, lay a layer of the lobster pieces across the bottom of the wok. When the shells turn colour, turn them over . Add the sherry and mix well. When the lobster meat becomes opaque, add the reserved marinade. Mix well and transfer to a warm platter. Serve immediately over a plate of noodles. (Just a suggestion).

A glass of Gewurztraminer would go really well with the lobster.

Lamb Pops For Game Night

The Oscars are on tonight or maybe you prefer to wait for game night, but these will definitely steal the show. It serves a small group of 10-14. Got the room?

 

  • 2 x 600 g pkgs lamb (Frenched, rack)
  • 300 ml jar whole, sweet red peppers, drained
  • 1 tbsp. olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 1 tsp. Harissa spices (spicy chili paste), divided
  • 1 tbsp. lemon juice
  • 2 tbsp. finely chopped parsley
  • 2 tbsp. lemon zest

Pat the red peppers dry, then chop and set aside.

Preheat a fry pan over medium heat and add the oil, onion and garlic. Cook until the onion starts to brown, but stirring constantly so the garlic doesn’t burn. Stir in the peppers, tomato paste, lemon juice and 1/2 the harissa blend. Stir constantly for about 5 minutes. Pour into a blender and puree until smooth. Transfer to a medium size bowl and stir in the parsley and lemon zest. Set aside.

Trim the lamb and cut into chops. Sprinkle both sides with freshly ground pepper. Heat a grill pan over medium heat and oil the pan.

Grill the chops 4-6 minutes each side for medium rare. Brush the red pepper mixture over the pops and serve warm.

Have small plates and tons of napkins on hand. Oh yeah, chilled beverages help as well.