“We will always be friends ’til we’re old and senile…then we can be new friends.” 

One of our local churches, (thank you St. Peter’s) has a “Lobster Fest” once a year and we buy several, some for dinner that night and package the rest for more “special” dinners down the road so I collect my already posted favorite lobster recipes and the one that always hits the #1 position is the spicy Asian version that I alone love, make, and enjoy since Michael doesn’t care for lobster all that much, I make this for myself and something a mellower for him.  I by them already steamed from the church crew, but you can also purchase them live if you want to go that route…

Below are a few previously posted lobster links and for now enjoy the following recipe:

1 bunch of green onions (5-6 onions), trimmed and washed, slice the white parts into 2-inch pieces, set aside, rough chop the green parts and set aside separately.   Cut across the tails of 4 uncooked (4.4 ounces each) through the shell into 2-inch pieces. Leave a rather good piece that connects to the end tail and split the end tail lengthwise.  Pat lobster pieces dry with paper towels.

Sift 2 tablespoons flour and 1 tablespoon corn starch and season with a little ground pepper melange or Japanese pepper. 

Slice 5-3 inch coins of peeled ginger, and prepare 2 cloves of garlic, in  a small bowl a mix of 1+1/2 tablespoons soy sauce, 1/4 teaspoon toasted sesame oil, a pinch of brown sugar, and a tiny piece if Chinese red-hot pepper.

Have ready a wok and at least 1+1/2 cups canola oil…after heating the oil on medium to start turning up the heat to reach oil temperature of 350º, dredge the lobster meat sides in the flour blend,  when the oil reaches 350º quickly sauté the pieces in batches for about 15 seconds, drain on a platter set at an angle.

*I use a splatter screen to cover the wok as quick frying the lobster splatters a lot!

Put the used oil in another saucepan to cool and reuse the wok to finish the dish adding back about 2 tablespoons of oil.  Heat on med-high and add the ginger coins sauté briefly and toss in the onion whites and garlic.  Add lobster pieces, toss briefly and add 1/4-1/2 cup rice wine and toss.  Add the green onions and reserved soy sauce blend.

Stir and serve hot with plenty of warm towels as this is a hands-on dinner…

I love those big bags of white shop towels for messy seafood dinners, dampened, squeezed out and warmed in the microwave.

Jacques lobster and artichokes

I seem to have encountered a glitch in posting my links, but they can be found under pages and under a search if you have arrived at this particular post.  Another favorite is Jacques’ lobster and artichokes, lobster bolognese adapted from “Stir” as well as a great lobster roll recipe that we shared with friends from last year’s last few frozen lobsters before the fresh ones rolled in last Saturday…

Lobster Bolognese

Grilled lobster and mashed potatoes

Grilled lobster gazpacho