Stir-fried spicy lobster
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Stir-fried spicy lobster
  Spicy    Lobster    Fish    Pasta    Vegetables  
Last updated 6/12/2012 1:25:00 AM. Recipe ID 58769. Report a problem with this recipe.
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      Title: Stir-fried spicy lobster
 Categories: Fish, Harned 1994, Main dish, Pasta, Vegetables
      Yield: 8 Servings
 
      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
 
  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.
 




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Recipe ID 58769 (Apr 03, 2005)

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