Lobster With Sweet Ginger
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
46
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 cloves
Garlic (minced)3 cup
Plum Wine2 tbsps
Rice Wine Vinegar2 tbsps
Peanut Oil2 tbsps
Unsalted Butter2 tsps
Curry Powder2 cups
White Wine (dry)1 cup
Heavy Cream1 tbsp
Black Vinegar (chinese)1
Salt2 tbsps
Vegetable1 small
Carrot (peeled and sliced)1 small
Celery (stalk, sliced)Directions:
1
Preheat the oven to 500 degrees F
2
Peel the ginger, reserving the peels, and cut it into fine julienne strips
3
Cut the peels into coarse strips and set aside
4
In a small saucepan, cook the ginger and garlic with 1/2 cup of the plum wine and the rice wine vinegar until 1 tablespoon of liquid remains
5
Remove from the heat and reserve
6
Place a heavy heatproof 12-inch skillet over high heat until it is very hot
7
Add the oil and heat it almost to the smoking point
8
Carefully add the lobster halves, meat side down
9
Cook 3 minutes
10
Turn the lobster over and add 1 tablespoon of the butter
11
Continue to saute until the lobster shells get red and the butter is nutty red
12
Transfer the lobster to the oven for about 10 minutes, or until the lobster is just cooked
13
Remove from the oven, remove the lobster from the skillet and keep warm Add the scallions, ginger peels and curry powder to the skillet
14
Saute the mixture lightly for 10 to 15 seconds, then whisk in the remaining plum wine and the white wine, stock, chile flakes and the vinegar
15
Reduce the liquid to 1/2 cup
16
Add the cream and reduce it by half
17
Add any liquid from the julienne of ginger, then whisk in the 1 tablespoon of butter
18
Season the sauce to taste, with salt and pepper
19
Crack the lobster claws with the back of a large chef's knife
20
Arrange the lobster halves on a warm oval platter, meat side up
21
Strain the sauce over the lobster, then sprinkle the sweet ginger on top
22
Garnish with Fried Baby Spinach Leaves
23
Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames
24
In a large saucepan, heat the oil
25
In it, sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning
26
Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches
27
Add the bouquet garni and bring the liquid to a boil
28
Skim the froth from the surface, reduce the heat and simmer the stock for 20 to 25 minutes
29
Strain the stock into a clean saucepan
30
Bring it to a boil and reduce it over moderate heat to 1 quart
31
Wash some large spinach leaves, cut off the stems and dry them well
32
Heat peanut oil to 375 degrees F, and in it, fry the spinach until crisp and translucent
33
Be careful not to get splattered
34
Remove the leaves to paper towels to drain and salt them lightly (just like potato chips)
35
The spinach should have a jade green color