Char the bell pepper, set in a plastic bag for 40 minutes and remove
the skin. Slice into strips
First, kill the lobster and then seperate the head from the tail.
Cut the head in half lenghtways. Remove the sack and set aside. In a
wok steam the pieces individually for 2 minutes. With the tail it
will come out curled up tight so hold flat on the bench for 1 minute
so it stays flat. (or do the same to the smaller tails but steam for
1 minute only.)
Remove the meat from the head halves. Cut the legs off. Chop the
tail in half lengthways and then into smaller pieces. Dry the flesh on paper towels.
Dredge the exposed flesh in potato starch. Deep fry for 90 seconds.
Set aside.
Make the sauces first, then the noodles and then the lobster.
Combine all the sauce ingredients in double quantity and simmer 10
minutes. Set aside just under half for the lobster. Then add the carrots,
mushrooms and garlic and cook 3 minutes more. Set this aside for the
noodles.
Noodles::
In a medium hot wok heat 3 Tbs of oil. Add the noodle sauce (with
vegetables) and bell pepper and cook till simmering. Add the noodles and toss
through for 30 seconds. Plate on a large heated plate with a well in
the centre.
Lobster::
In a medium hot wok heat 3 Tbs of oil and quickly fry the ginger 10
sec and
then add the sauce. Cook 1 minute.
Add the shallots and then the lobster and cook covered
for 2 minutes. Remove the lid and toss and cook 1 to 2 minutes
longer. Test a piece at 1 minute.
Plate, centred over the noodles and serve immediately.
---------------------------------------------------------------------------
The choice of noodles is wide open. Using the pre cooked Kantong
noodles (or similar) makes for a quick and predictable result. Can't
go wrong. Less cooking time is better than more. Make sure the sauce
is hot and basically just get the noodles hot.
Use the shell or not. Presentation restaurant style with the meat in
the shell is usual. But I like to remove the meat from the shell and
cut into chunks. Cooks better and eats better.
1.5 kg Live Lobster or 5 frozen Tails
8 Shallot (whites) in 70mm cuts
2 Tbs ginger julienned
3 Tbs peanut oil
Sauce::
Lobster sack (from live lobster only)
1 Tbs Potato Flour in water
250ml stock
2 Tbs oyster sauce
1/2 Tbs soy sauce
1/2 Tbs Ginger
2 tsp sugar
Dashes sesame oil
1 Tbs rice wine
Optional::
250g Noodles (Kantong Hokkien)
Sauce::
As above with the addition of
1 Bell pepper (Charred and sliced)
1 large Carrot (julienned)
1 can Shitake mushrooms (sliced)
4 cloves Garlic (finely chopped)
---------------------------------------
The idea of using a live lobster is that rigor has not set in. In a
restaurant they take it from the tank and prepare immediately. So
should you. The longer the lobster is kept alive out of water the
tougher the meat will be. Pick up late from the supplier, drive home
and prepare very soon after is the best way. A few hours out of
water is the maximum.
In Australia we are really spoilt, or were. When I was young fish,
prawns, oysters, lobster, beef, lamb and so much more were abundant.
Along comes globalisation and our standard of living lept forward in
huge chunks. We now have air conditioning, 40sq homes with chef
kitchens, new cars, overseas holidays and so much more. At the cost
of our local fare being exported to better paying markets. Tasmanian
(crayfish) lobster is a major casuality. The world's best lobster
by a mile. Fetching big prices.
Somehow, this is balanced out by importing small green lobster tails
from South America at a cheap price. Terrible in mornays and even
worse when grilled with butter. This recipe and maybe mac and cheese is
the only way I know of how to cook them. I struggle to understand in
which universe this makes sense.
This is a luxury lobster dish. Be amazed. Use live lobster or
cheaper frozen tails. $150 or $50. During the downturn Live
Tasmanian lobster is affordable. The bigger the better it is.
Noodles add volume to the dish when the amount of lobster is less.
Click Image