Lobster With Noodles Recipes
LOBSTER WITH NOODLES
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Steam the lobsters 15 to 20 minutes. Set aside until cool enough to handle, then remove the meat from the shells and dice it.
- Bring a large pot of water to a boil, add noodles and cook three minutes, stirring to keep them separated. Drain, rinse under cold water and drain them again. Place them in a colander lined with a paper towel to reduce moisture.
- Heat the peanut oil in a wok or a large skillet. Add the onions and saute until tender. Stir in the mushrooms and saute until they wilt. Add the garlic and all but one tablespoon of the scallions and saute briefly.
- Add the lobster meat, then add the noodles to the pan and mix well. Add the soy sauce, oyster sauce and vinegar and toss to combine all the ingredients. Season to taste with salt and pepper.
- Sprinkle with coriander, toss again, then transfer to a warm serving bowl. Sprinkle with the remaining scallions and serve.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 2 grams, Sodium 1143 milligrams, Sugar 2 grams, TransFat 0 grams
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- Combine all ingredients for the flavored butter and bring it to boil over medium heat. Let it keep simmer for 10 to 15 minutes. Remove from heat and set aside.
- Steam (you can boil as well if you prefer) the lobster over boiling water for 9 minutes for 2 pounds. Add 1 more minute per half pound. This way the lobster won’t be fully cooked, but only 3/4 way through cooked. Remove lobster from the steamer and place in a ice water to stop cooking.
- Cut lobster in halves and place on a baking sheet. Brush total of 4 tablespoons flavored butter on lobster halves. High broil (500°F) the lobster on the medium rack for 2 to 3 minutes or until the lobster is fully cooked. Keep it warm.
- Meanwhile, let’s make the egg noodles to serve together with the lobster. Heat a wok over high heat; add remanning flavored butter. Add the noodles and oyster sauce. Stir fry until the noodles are fully cooked and soft, about 2 to 4 minutes. If the noodles need to cook more, add a splash of water to help them steam and finish cooking.
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- Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.
- Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don't forget.)
- Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you're just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)
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