SAUTEED LOBSTER w/OYSTER MUSHROOMS

By BobD

Ingredients

• 3 tablespoons peanut or safflower oil
• 2 inches ginger, peeled and finely chopped
• 1 fat garlic clove, finely chopped
• 6 ounces oyster mushrooms, sliced
• 2 ounces maitake or shiitake mushrooms, sliced
• 1/3 cup sliced scallions, white and light green parts only
• 2 1 1/4- to 1 1/2-pound boiled or steamed lobsters, meat removed and cut into bite-size pieces
• 1/3 cup chicken stock
• 1 tablespoon soy sauce, more to taste
• 2 teaspoons rice wine vinegar, more to taste
• 1 1/2 teaspoons sesame oil
• 1/4 cup chopped fresh cilantro
• Cooked rice, for serving (optional).

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute.

Stir in mushrooms and scallions and cook, tossing occasionally, until soft and golden, about 4 minutes.

Stir in lobster, stock, soy sauce, vinegar and sesame oil. Cook until most of liquid has evaporated, 2 to 3 minutes. Taste and adjust seasonings.

Stir in cilantro and serve immediately, over rice if you like.