Lobster and Hen of the Woods
Mushroom Stir-Fry
- Serves 4
3 lobsters hacked in the shell into 2-inch pieces, claws halved and crushed
1 cup rice flour to coat
1 bunch scallions, cut into 1-inch pieces
3 long slices ginger
1 head of garlic, halved
1 large head hen of the woods mushrooms, florets torn
Juice and zest of 3 limes
1/4 cup oyster sauce
2 cups chicken stock
Kosher salt and freshly ground black pepper to taste
Canola or Grapeseed oil for cooking
Toss the hacked lobster with rice flour and season. In a wok over high heat
coated with 1 inch of oil, shallow fry the lobsters until colored. Place the
claws and knuckles in first, because they take longer to cook. When lobster
is almost cooked through, remove with a spider and set aside. Dump all but 1
tablespoon of oil out and sauté the scallions, ginger, and garlic. Add the
hen of the woods, zest, juice, oyster sauce and stock and check for
seasoning. Add back the lobster and cook for one more minute. Serve.
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Wine Notes:
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China.
Crisp, slightly malty flavor and nutty sweet flavor that pairs well with
spicy foods ands Asian cuisine. Brewed with the finest all-natural
ingredients including domestically-grown hops, high quality barley and
spring water from China's Laoshan mountain region. A great fit with the
lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon
Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and
pears. Refreshing, with a mineral quality and a surprisingly long finish.
Pairs very well with the shrimp and mushroom duxelles.
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>>This recipe appears in
Episode #504.
>>Click here for a printer
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