My husband loves lobster. I mean he really loves lobster. It kills him that he can't order it every time we dine out because the price tag usually resembles the U.S. debt. So, for Valentine's Day I decided to make lobster for dinner and make his day/week/year. First I will cover the stir fry recipe, with details to every step, then the lobster, since that was by far the easier item. Make no mistake, neither portion of this dinner was technique-heavy or difficult, but the stir fry does require that you are prepared and ready to cook for 10 minutes straight. It's going to be very picture laden, so be forewarned! Here goes:
I start with fresh veggies that I know everyone will eat, plus a few they won't recognize once cooked in. For tonight these included broccoli, carrots, red bell peppers, baby bok choy, and red onion.
Before you even THINK about turning on a burner, make sure you are at this point. Don't say, "oh, I can chop as I go along..." You can't. This goes really fast once the heat gets involved.
Here are the ingredients for the stir fry sauce
Mix together 1/2 cup chicken broth, 1/2 cup soy sauce, 1 tablespoon each of rice wine vinegar and dark sesame oil. Just set it out of spill range for now. Also, in a separate bowl, mix together 2 teaspoons of cornstarch and 2 tablespoons of cold water and set it aside as well.
Ok, now this stir fry takes 10 minutes to cook. That's all. It's fast, it's hot, and believe me, you don't want your kids underfoot while you're doing this part. Grab a really large saute pan or skillet. I mean LARGE. I use one that's similar to a wok, but with a flat bottom. Put it on the burner, add 2 tablespoons of vegetable oil and turn that burner up to high. Go ahead, don't be scared. Get that thing screaming hot! If you're cooking on electric your burner should be bright red. Be patient here and let that pan get good and hot. It's key to a crisp stir fry. One it's really hot, grab a heat-resistant spoon or spatula. In my pics you'll see I use a rubber spatula but it's heat resistant up to 500 degrees. Now let's cook:
Add the sliced onions and cook them until brown but still crisp. This should only take about 1-2 minutes.
Add 1/4 teaspoon of ground ginger and 1/2 teaspoon minced garlic and let this cook 1 minute.
If you're using the same veggies I have pictured here, add them in the same order. You're going to add the longest cooking veggies first. So in go the carrots. Keep tossing everything around the pan or it will burn. Move everything around. Cook for about 2 minutes or until they look like this:
Now to the lobster, this couldn't be easier. I buy the tails from the seafood department. First preheat the oven to 425. Then cut the shell down the back with a pair of sharp scissors like this:
Don't cut through the meat, just the shell. then slide your fingers inside the shell and make it crack open so the meat is visible. it should look like this: