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SPICY LOBSTER




Source of Recipe


Good Things Utah
SPICY LOBSTER
by: Bret Barthalamay,
Ruth’s Chris 275 South West Temple
Salt Lake City, UT 84101
(801) 363-2000

INGREDIENTS
5 Ounces (w) Portioned Slipper Lobster Tail Meat
¼ Cup Seasoned Cornstarch
¼ Teaspoon salt and pepper
2 Tablespoons Sriracha Mayonnaise
2 Ounces (w) Cucumber Salad
2 Sprigs Cilantro Sprigs
1 Tablespoon Sliced Green Onions
1 Each Lemon

SRIRACHA MAYONNAISE

INGREDIENTS
1 Cups Mayonnaise
.5Cup Thai Chili Sauce (Mae Ploy)
1/4Teaspoon Tabasco Sauce
.5Teaspoons Cayenne Pepper
1Tablespoons Sriracha Sauce
.25Teaspoon Sesame Oil

TO COOK:
1. Place portioned lobster in a mixing bowl with the seasoned cornstarch and toss well to coat. Place
well coated lobster in a 350 degree fryer and cook for about 3-4 minutes.
2. When the lobster is done cooking season with salt and pepper
Transfer seasoned lobster to a mixing bowl, add 2 tablespoons of Sriracha Mayonnaise and toss
well.

TO PLATE:
1. Place the drained cucumber salad in the center of plate. Place cilantro
sprigs on top of the salad.
2. Make two even piles of the lobster on each side of the cucumber salad. Place green onions on each
pile of the lobster meat.
3 place a lemon on its side
Serve immediately.

SRIRACHA MAYONNAISE



Place all measured ingredients in a mixing bowl and mix well.