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Pittsburgh Rare's Crispy Lobster




Source of Recipe


Pittsburgh Rare


List of Ingredients




# 2 (4-ounce) uncooked lobster tails
# 1 tablespoon Dijon mustard
# 1 teaspoon white wine
# 1/2 teaspoon Old Bay Seasoning
# 1/2 cup panko (Japanese bread crumbs)
# 3 tablespoons olive oil
# 1 tablespoon butter
# Orange Basil Beurre Blanc (recipe follows)
# Lo Mein Stir-Fry (recipe follows)
# Deep-fried lo mein noodles (optional, for garnish)

Recipe



Heat the oven to 350 degrees.

Remove the shell of the lobster except for the tail end. Combine the mustard and white wine. Brush or rub the mixture on both sides of the seafood. Season the tails with the Old Bay and coat with the panko.

Heat a skillet over medium-high heat. When hot, add the olive oil and butter. When the butter foams, place the lobster tails in the skillet top-side down. Reduce the heat to medium.

Cook the lobster for 2 to 3 minutes on each side, until golden brown. Remove from the pan (do not wash it), transfer the lobster to a lightly greased baking sheet and place in the heated oven for 5 to 7 minutes.

Meanwhile, prepare the Orange Basil Beurre Blanc and Lo Mein Stir-Fry.

To assemble for serving, place the stir-fry in the center of the plate. Arrange the lobster around the sides, and drizzle with the butter sauce.

If desired, garnish with fried lo mein noodles. To prepare them, deep-fry cooked noodles quickly in hot oil at 350 degrees until puffed and crispy.

Orange Basil Beurre Blanc
(Orange Basil Butter Sauce)

"Sweating" an ingredient — usually vegetables — means to cook it, usually covered, in a small amount of fat over low heat without browning until the food softens and releases its moisture. To make the basil chiffonade, stack the leaves and roll them up, then cut in very thin strips.

* 1/2 teaspoon shallot, minced
* 1/2 teaspoon fresh gingerroot, minced
* 2 teaspoons Grand Marnier (orange liqueur) (optional)
* 1/3 cup white wine
* 1/4 cup orange juice
* 3 tablespoons butter
* 3 leaves fresh basil, cut in chiffonade
* Salt, to taste
* Pepper, to taste

Heat the same pan the lobster was cooked in. Add the shallot and ginger, and "sweat" them for 1 to 2 minutes. Remove the pan from the heat; add the Grand Marnier, if using, and the white wine. Return to the stove and let the mixture reduce until almost evaporated. Add the orange juice and let reduce until there are large bubbles in the pan.

Remove the pan from the heat. Whisk in the butter and basil. Season with salt and pepper.

Fischetti suggests cutting all of the vegetables uniformly for even cooking. Use any vegetable you like, and adjust the quantities to taste. Also, have all ingredients out and ready to go to ensure fast and easy cooking.

In produce departments, bok choy often is labeled Chinese white cabbage. Canned chicken broth is fine for this dish.