On one of the family's trips to Hawaii, Moo had a room with a small kitchen. And she had access to all the wonderful fruit and seafood. This recipe was the result. A Hawaiian palate pleaser.
1 head lettuce, torn to bite-size pieces
1 bunch watercress, stems removed
1 pound cooked shrimp, lobster, crabmeat (any one or all)
1 papaya, peeled, halved, seeds removed
1 can hearts of palm
Dressing
1/4 cup olive oil
1/4 cup pineapple juice
2 T white vinegar
2 T ketchup
salt and pepper to taste
Select a very fresh, flavorful lettuce, mound seafood in center. Slice papaya and arrange in a pinwheel around the seafood. slice palm heart and arrange around seafood. Decorate center with a few watercress leaves.
Showing posts with label lobster. Show all posts
Showing posts with label lobster. Show all posts
Sunday, December 30, 2007
Sunday, November 18, 2007
Moo's Szechwan Lobster
It's lobster with a Szechwan flavor...of course it's delicious. This is Moo's version and she declared it a palate pleaser. I love boiled lobster right from the pot, but I have to say this is a very good dish. And easy to make.
1 two-pound live lobster
1 t. soy sauce
1 1/2 t. white vinegar
12 drops chili oil
1/2 t. minced garlic
1/4 t. salt
3 t. sherry
12 water chestnuts, cut in 1/2" pieces
3 T cloud ear fungi, soaked about 30 minutes to soften
20 peapods
1/4 cup scallions, minced
1/4 cup Olive Oil for stir frying
Select a pot large enough for boiling the lobster. Add water and salt water enough to simulate sea water. Bring to a boil, add lobster and cook for just 10 minutes. The lobster will not be completely cooked but enough so that removing meat from shell is easy. Allow lobster to cool enough that you can handle it. Remove all meat from the shell and cut into 1 1/2" pieces.
Wash and pull strings from peapods. In pot of boiling water, blanch peapods for just 15 seconds--until bright green. Set aside.
In a bowl, mix sauce ingredients together: soy sauce, vinegar, chili oil, garlic, salt and sherry. Heat oil in wok on high. Add lobster and water chestnuts. Stir fry about 3 minutes. Add cloud ears and scallions for about 30 seconds. Add sauce and cook another 15 seconds. Finally add peapods and cook another 15 seconds. If you like a thicker sauce, you can prepare a teaspoon of cornstarch with a little water and add to the dish. This will thicken dish slightly.
1 two-pound live lobster
1 t. soy sauce
1 1/2 t. white vinegar
12 drops chili oil
1/2 t. minced garlic
1/4 t. salt
3 t. sherry
12 water chestnuts, cut in 1/2" pieces
3 T cloud ear fungi, soaked about 30 minutes to soften
20 peapods
1/4 cup scallions, minced
1/4 cup Olive Oil for stir frying
Select a pot large enough for boiling the lobster. Add water and salt water enough to simulate sea water. Bring to a boil, add lobster and cook for just 10 minutes. The lobster will not be completely cooked but enough so that removing meat from shell is easy. Allow lobster to cool enough that you can handle it. Remove all meat from the shell and cut into 1 1/2" pieces.
Wash and pull strings from peapods. In pot of boiling water, blanch peapods for just 15 seconds--until bright green. Set aside.
In a bowl, mix sauce ingredients together: soy sauce, vinegar, chili oil, garlic, salt and sherry. Heat oil in wok on high. Add lobster and water chestnuts. Stir fry about 3 minutes. Add cloud ears and scallions for about 30 seconds. Add sauce and cook another 15 seconds. Finally add peapods and cook another 15 seconds. If you like a thicker sauce, you can prepare a teaspoon of cornstarch with a little water and add to the dish. This will thicken dish slightly.
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