Poached Lobster Tails with Dressed Pea Shoots

Simmer gently so the lobster stays supple.

Preparation time

  • Yield Serves 4
  • Total time 50 Minutes

Ingredients

  • 1 tablespoon dark sesame oil
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, halved
  • 1 (1-inch) piece fresh ginger, sliced
  • 1 (2-inch) piece lemongrass, halved
  • 4 cups unsalted vegetable stock
  • 2 1/2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 1/2 teaspoons lower-sodium soy sauce, divided
  • 1/4 teaspoon freshly ground black pepper
  • 4 (5-ounce) fresh lobster tails
  • 4 teaspoons canola oil
  • 2 teaspoons honey
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon minced shallots
  • 3 ounces pea shoots
  • 1/2 teaspoon toasted sesame seeds

Directions

  1. Heat oil in a saucepan over medium-low. Add red pepper, garlic, ginger, and lemongrass, cook 5 minutes. Stir in stock, honey, vinegar, and 2 1/4 teaspoons soy sauce. Bring to a simmer, cover and cook 30 minutes. Stir in black pepper.
  2. Place tails in stock. Cover, cook 4 minutes or until a meat thermometer registers 5°. Remove tails from pan.
  3. Split tails lengthwise. Remove meat from shells, slice. Pour cooking liquid through a sieve into a saucepan, discard solids. Keep liquid warm over low heat.
  4. Combine remaining 1/4 teaspoon soy sauce, canola oil, and next 5 ingredients, stir with a whisk. Add pea shoots, toss.
  5. Place about 1/3 cup cooking liquid in each of 4 shallow bowls. Arrange about 3 ounces lobster meat in each bowl, top each serving with about 1/3 cup pea shoots. Sprinkle with sesame seeds.

Source: myrecipes.com

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