Chinese Style Smoked Lobster with Stirfry Vegetables and Crispy Spinach
Executive Chef Jeff Tunks, DC Coast and TenPenh Restaurants

Serves 2

Ingredients
Lobster and Sauce
2        1½-pound lobsters
4 oz.    olive oil
2 T.     minced ginger
2 T.     minced garlic
2 t.     siracha chili paste
¼ c.     scallions
3 oz.    low sodium soy sauce

Stirfry Vegetables
1         carrot
½         daikon
¼         head of cabbage
20        snow peas
½         red bell pepper
1 t.      minced ginger
1 oz.     olive oil
1 oz.     sesame oil

Crispy Spinach
3 large handfuls washed and carefully dried spinach
vegetable oil for deep fat frying


Procedure
Lobster
Bring a large pot of water to a boil, submerge lobsters and cook for seven minutes. Remove and shock in ice water.  Remove tail and claws. Reserve body and knuckles for future use such as bisque (may save head, trimmed, for garnish). Remove claw hinge with cartilage and with cleaver or large knife, cut claw in half in shell on bias. Cut the last 2-inch segment of tail off, split remaining part of tail in half. Cut both halves in half.

Stirfry Vegetables
Clean and julienne all vegetables. Bring one pan up to very high heat, add olive oil and sesame oil to smoking point. Add minced ginger, being careful not to burn. Add vegetables and stirfry for 30 seconds.

Crispy Spinach
Carefully bring deep fat frying oil up to 350°. Add spinach (must be completely dry or it will splatter hot oil) and fry for 15-20 seconds until crisp. Remove and drain on dry napkin.

Sauce
In a very hot wok or pan, add olive oil and heat to smoking point. Carefully add cut lobster pieces, ginger, garlic, siracha and scallions. Stirfry for 30-45 seconds, deglaze with soy sauce.

On a large platter, place vegetables in center, and surround with crispy spinach. Pour lobster and pan sauce into middle of presentation, garnish with lobster heads.