Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

BLUE GINGER LOBSTER




Source of Recipe


Blue Ginger


Recipe Introduction


This Blue Ginger standout is so simple to prepare and the peppery, garlicky sauce and lobster make one of those perfect culinary marriages; people can’t get enough of it.

You’ll need to break out the cleaver, or a heavy knife, to cut up the lobster. Can’t swing lobster this week? Use shrimp instead. Butterfly them down the "back," keeping their shells as intact as you can, remove the sand veins, then proceed as the recipe directs, cooking them for about 3 minutes. Serve with rice or crusty bread to mop up the sauce.


List of Ingredients





Serves 4

2 tablespoons grapeseed or canola oil

3-1 1/2- to 2-pound lobsters

1/2 cup dry white wine

2 cups Black Pepper–Garlic Lobster Sauce(recipe follows)

2 large tomatoes, cut into 12-inch dice

Juice of 1 lemon

2 scallions, green and white parts, cut 1/8 inch thick

1. With a cleaver or large, heavy knife, cut the tails from the lobsters’ bodies. Twist off the claws and halve each lengthwise. Cut the tails along the joints into 4 or 5 sections.

2. Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the pan. Add half the lobster and stir-fry until the shells turn red, 3 to 4 minutes; remove and reserve. Repeat with the remaining lobster pieces. Return the reserved lobster to the wok and add the wine. Cook over high heat until the wine has reduced to 2 tablespoons, about 2 minutes. Add the Black Pepper–Garlic Sauce, tomatoes, and lemon juice, stir, and bring just to a simmer. Do not allow the mixture to boil or the sauce may break. Garnish with scallions and serve immediately.




Black-Pepper Garlic Lobster Sauce:

Don’t be alarmed by the amount of pepper in this. Once cooked, its heat is dissipated, so it doesn’t blow your head off. What you get instead is a marvelous, elusive fragrance that perfectly complements the garlic. Bring the sauce to room temperature and mix it well before you use it.


Makes about 3 cups
Lasts 1 month, refrigerated

1 tablespoon grapeseed or canola oil

20 garlic cloves, thinly sliced

1 cup scallions, white and green parts, cut 1/8 inch thick

1 heaping tablespoon medium-ground black pepper

2 cups dry white wine

2 cups Master Chicken Broth or low-sodium canned chicken broth

2 tablespoons fish sauce (nam pla)

Juice of 1 lemon

8 tablespoons (1 stick) unsalted butter, cut into 1-tablespoon pieces

1. Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the pan. Add the garlic and stir-fry until soft, about 30 seconds. Add the scallions and black pepper, and stir. Add the wine, stock, fish sauce, and lemon juice and cook until the liquid is reduced by half, about 2 minutes.

2. Transfer the mixture to a blender and blend on high speed to purée. With the machine running, add the butter to form a creamy sauce. Use or store.

TRY IT:

Put oysters, mussels, or clams on the half shell on a bed of salt, top each with a dollop of the sauce, and bake until just cooked.

For flavorful stuffing to use in chicken pinwheels or salami rolls, mix 1 part of the sauce with 2 parts of softened cream cheese.

The sauce is great tossed with pasta—or use it in baked potatoes in place of butter or other flavorings.


Recipe