Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories