Simmer gently so the lobster stays supple.

Kara van Emmerik
Recipe by Cooking Light June 2016

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Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Place tails in stock. Cover; cook 4 minutes or until a meat thermometer registers 145°. Remove tails from pan.

  • 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.

  • Combine remaining 1/4 teaspoon soy sauce, canola oil, and next 5 ingredients; stir with a whisk. Add pea shoots; toss.

  • 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

Dudley's Refresher, Castine, Maine

Nutrition Facts

316 calories; fat 10.5g; saturated fat 1.2g; mono fat 4.8g; poly fat 3.7g; protein 32g; carbohydrates 24g; fiber 1g; cholesterol 99mg; iron 2mg; sodium 603mg; calcium 83mg.
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