Lobster With Sizzling Ginger-Chili Oil

By á-170456

Ingredients

• SIZZLING GINGER-CHILI OIL:
• 2 lobster tails - (abt 8 oz ea) thawed if frozen
• 3 thin slices ginger
• 2 green onions, including tops cut in half
• 10 cilantro (Chinese parsley) sprigs
• 1/4 cup vegetable oil
• 1 green onion, including top cut 1 1/2" slivers
• 1 tablespoon slivered ginger
• 1/2 teaspoon minced garlic
• 2 whole dried chile peppers
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 tablespoon soy sauce
• GARNISH:
• Cilantro (Chinese parsley) sprigs

Details

Servings 2

Preparation

Step 1

With scissors, cut lengthwise along the top of each lobster shell to the end of the tail, leaving the fan end intact. Spread the shell open and carefully pry out the meat, leaving it attached at the fan end; lay the meat over the top of the shell.

Crush the ginger, green onions, and cilantro sprigs with the flat side of a cleaver to bruise them slightly. Place them in a wok and add a steaming rack. Pour in water to just below the level of the rack; bring it to a boil.

Place the lobster, meat-side up, in a heatproof dish and set the dish on the rack. Cover and steam until the lobster meat turns opaque, about 6 minutes. Transfer the lobster to a warm serving platter.

Heat the vegetable oil in a small saucepan until hot. Stir in the slivered green onion, ginger, garlic, chiles, sesame oil, and salt. Remove from the heat and stir in the soy sauce (the oil will sizzle). Immediately drizzle the oil over the lobster. Garnish with cilantro sprigs.

This recipe yields 2 servings.

Tip: This dish can also make an attractive appetizer for four.