Thai Rice Noodles with Lobster
1 tablespoon canola oil
4 lobster heads and reserved tail shells, if available and tamales.
tops and fronds of one fennel bulb (reserve bulb for another use)
1 pound carrot nubs
1 large white onion, roughly chopped
3 slices ginger
6 dried red chilies
2 cups chicken stock
10 ounces rice vermicelli noodles
2 lobsters 1 ¼ pounds each
2 tablespoons canola oil
1 Japanese eggplant, medium dice
3 large shallots, thinly sliced
1 tablespoon extra virgin olive oil
1 heaping tablespoon sambal
3 slices prosciutto, julienned
juice of 2 limes
1/2 cup coconut milk
1 crown of broccoli, very tops shaved off and reserved
Thai basil leaves, torn
¼ cup sweetened coconut, toasted
1. Make the stock: In a large stock pot over medium-high heat, add the the canola oil, lobster heads, fennel tops, carrots, white onion, ginger, chilies, and chicken stock and cover with water. Cook 30-45 minutes, skimming the impurities from the surface if necessary. Strain the stock and reserve.
2. In a large bowl, cover the rice vermicelli with the hot lobster stock and rehydrate for about five minutes.
3. Remove the claws from the lobster, separate the knuckle from the claw and chop the claw half down the center. Slice the tails at joints to form medallions. Add the heads and bodies to the stock.
4. In a large sauté pan over medium heat, add the canola oil and sauté the eggplant and shallots. Add the sambal. Add the prosciutto and the lobster pieces cooking until just cooked, about four minutes.
5. Add the rehydrated noodles, lime juice, coconut milk, shaved broccoli and Thai basil leaves. Add a half cup of the lobster stock or more to loosen just before plating.
6. Transfer entire dish to a large serving platter. Garnish with the toasted coconut.
Pere Ventura Tresor Brut ReservaColor: Straw gold with a persistent mousse
Aroma: Beautiful notes of golden delicious apples, citrus and dried nuts
Taste: A broad and firm palate of ripe apples, grapefruit, lemon, and brioche - crisp and balanced