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.
Ingredients
1.5 kg Live Lobster or 5 frozen Tails
8 Shallot (whites) in 70mm cuts
2 Tbs ginger julienned
3 Tbs peanut oil
1 Bell pepper (Charred and sliced)
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 large Carrot (julienned)
1 can Shitake mushrooms (sliced)
4 cloves Garlic (finely chopped)
Method::
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.
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.
Ingredients
1.5 kg Live Lobster or 5 frozen Tails
8 Shallot (whites) in 70mm cuts
2 Tbs ginger julienned
3 Tbs peanut oil
1 Bell pepper (Charred and sliced)
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 large Carrot (julienned)
1 can Shitake mushrooms (sliced)
4 cloves Garlic (finely chopped)
Method::
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.
Lobster with Ginger and Shallot
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