Stir-Fried Spicy Lobster
Submitted by mandy32
Lobster stir-fried in sesame and chili oil, tossed with angel hair pasta, shiitake and oyster mushrooms, bell peppers, and a rich soy butter sauce. Restaurant-level wow factor at home.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
1 hrsThis is the dish you bring out when you really want to impress somebody.
Eight whole lobsters get chopped and stir-fried in a sizzling blend of sesame and hot chili oil until the shells turn bright red and the meat goes tender. Shiitake and oyster mushrooms add earthy depth, while red and yellow bell peppers bring color and sweetness to every forkful.
The real showstopper? A velvety soy butter sauce that coats silky angel hair pasta and ties the whole plate together. Arrange those shells back on the plate for a dramatic presentation that looks straight out of a high-end kitchen.
Chef Tips
- Blanch the lobsters just enough to make splitting and chopping manageable, but leave the meat slightly underdone since it finishes in the wok
- Get your oil to the smoke point before adding the lobster. That intense heat is what gives you flavor, not rubber
- Adjust the ratio of sesame to chili oil based on your heat tolerance. Start mild, you can always add more fire
- Toss the pasta in at the very end so it soaks up the soy butter without turning mushy
Ingredients
Directions
Bring soy sauce to a boil, add butter in chunks, stirring until all is incorporated.
Set aside. Cook angel hair pasta in boiling salted water until inchal dente.
Combine sesame oil with hot pepper oil (approximately 1 ounce 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.
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