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Print this Recipe    Stirfry Lobster

Stir-Fried Spicy Lobster
Yield: 8 servings

8 oz soy sauce
20 oz unsalted butter
20 oz angel hair pasta; cooked
4 oz sesame oil
4 oz hot chili oil
8 1-lb. lobsters blanched and chopped
2 bn scallions; thinly sliced
2 red peppers; diced small seeds & membranes removed
2 yellow peppers; diced small seeds & membranes removed
8 oz oyster mushrooms cleaned and sliced
8 oz shiitake mushrooms cleaned and sliced

After blanching the lobsters, remove all meat from the shells.
Chop the meat and reserve all the head shells, legs, and tail
pieces.

Bring soy sauce to a boil, add butter in chunks, and stir until
all is incorporated. Set aside. Cook angel hair pasta in boiling
salted water until al dente.

Combine sesame oil with hot pepper oil (approximately 1 oz. total
per portion based on the desired hotness). Stir-fry lobsters in
oils after coming up to smoke stage. Add scallions, peppers and
mushrooms. Cook until al dente.

Add angel hair pasta and soy butter to mixture; toss everything
together. Place on center of each plate. Arrange hot lobster
shells on plates to appear as a whole lobster presentation.

Suggested wine: Gewurtztraminer.

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