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Lobster Pistachio with Chinese Salad and Pistachio Vinaigrette Recipe

Ingredients

How to make it

  • In a 4 quart sauce pan add the sherry, water, ginger and lemon grass. Bring to a simmer. Add lobsters, then cover and continue cooking for 7 minutes. Cool quickly, then pick lobster meat out of shells and put pieces in large bowl.
  • In a sauté pan, heat sesame oil on medium-high heat; add carrots, Chinese cabbage and green onion. Sauté about 1 minute; drain oil and add vegetables to lobster meat.
  • Add ginger, cayenne pepper, eggs, lemon zest, soy sauce and rice flour. Mix together. Set in refrigerator for 1/2 hour.
  • Roll lobster mixture into balls about the size of a golf ball then roll into chopped pistachio nuts. Heat corn oil in wok to about 325 degrees. Add lobster balls to oil, moving around until heated through and golden brown. Set aside.
  • Place the julienned carrots, red peppers and Chinese cabbage into clean bowl.
  • Make vinaigrette in a food processor. Add pistachio nuts, cilantro, lime juice, honey, and salt & pepper. Blend well and slowly add corn oil and rice vinegar.
  • Toss salad with vinaigrette (save small amount of vinaigrette to garnish). Assemble salad in the middle of individual serving plates. Drizzle a little of the leftover vinaigrette around salad. Place two lobster balls to plate and serve.

Reviews & Comments 5

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  • hopscotch 14 years ago
    Whoppers, tons of work for a SALAD! Think though this recipe would be worthwhile.
    Was this review helpful? Yes Flag
    " It was excellent "
    clbacon ate it and said...
    Wow!
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  • grizzlybear 16 years ago
    Take out sure......;-)
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  • kismet 16 years ago
    Is that --TAKE-OUT!!!--????
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    my sons would love this me i dont sea food so im saving this one
    Was this review helpful? Yes Flag

The Cook

grizzlybear CA

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