Recipe

Hot Amp Sour Lobster Recipe

	Grizzlybear / All my dishes 1 year, 6 months ago OH YEAH BABY Prep:25m Cook:15m Servings:6	Grizzlybear
	lobster

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Ingredients

3 each 1-lb. live lobsters - tails, claws, and head removed, body cut in half

2 Tablespoons olive oil, as needed

2 each carrots, chopped

2 each yellow onions, chopped

1head celery, chopped

1 bunch cilantro stems, chopped

2 stalks lemongrass, chopped

2 cups dry white wine

4 quarts cool water

2 Tablespoons sesame oil

2 cloves garlic, finely chopped

2 each shallots, finely chopped

2 each scallions, finely chopped

2 each lemons, juice only

2 each limes, juice only

3 Tablespoons Thai fish sauce

1 each yellow pepper, finely julienned

1 each red pepper, finely julienned

1 each Anaheim chile pepper, finely julienned

1 pinch salt and pepper, to taste

For garnish cilantro

Directions

Boil the lobster tails and claws for six minutes, until the shell can be removed. Reserve the claw meat, and dice the tail meat.

Sauté the lobster shells in olive oil with carrots, onions, celery, cilantro stems, and lemongrass for about eight minutes. Deglaze with wine and water. Bring to a boil, then reduce heat and simmer for two hours. Strain, removing all solids.

In a large skillet, heat the sesame oil and add the garlic, shallot, and scallions; sauté 30 seconds. Add the lemon juice, the lime juice, and the fish sauce. Reduce and toss in peppers and lobster. Add stock; bring to a boil. Garnish with reserved claw and cilantro sprig.

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