Deep Fried Lobster And Vegetables Recipes

DEEP FRIED LOBSTER

Steps:

• In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely.
• Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.

STIR-FRIED LOBSTER AND MIXED VEGETABLES

Steps:

• 1. Blanch and toast almonds. 2. With a cleaver, chop lobster lengthwise in half then clean. Chop, shell and all, in 1/2-inch cubes. 3. Slice celery diagonally in 1/4-inch sections. Slice bamboo shoots 1/4-inch thick, then in 3/4-inch squares. Drain canned mushrooms. Crush garlic. 4. Mince ginger root then combine with stock, sherry and sugar. 5. Heat oil. Add salt, then garlic, and stir-fry a few times. Add lobster stir-fry 1 minute. Add vegetables and stir-fry 2 minutes more. 6. Stir in ginger-stock mixture and heat quickly. Then cook, covered, 3 minutes over medium heat. 7. Meanwhile blend cornstarch, soy sauce and cold water to a paste then stir in to thicken. Sprinkle with sesame oil garnish with toasted almonds and serve. NOTE: This dish is also called Subgum Lobster. VARIATIONS: * For the whole lobster, substitute 2 lobster tails. Discard shell and cut meat in Y2-inch slices. * For the vegetables, substitute any of the following: asparagus, bean sprouts, Chinese cabbage stems, cucumbers, green peppers, fresh or dried mushrooms, or onions. Or any of the following, parboiled: broccoli, carrots, cauliflower, Chinese turnips, green peas or string beans. (All, with the exception of the bean sprouts and green peas, should be diced.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP FRIED LOBSTER AND VEGETABLES

Steps:

• 1. Deep-fry lobster as in recipe "Basic Deep-Fried Lobster" (marinating it as in the first variation). Drain and set aside.2. Slice canned button mushrooms, snow peas, bamboo shoots, onion and water chestnuts. Slice Chinese cabbage stems and celery, both diagonally. Crushgarlic.3. Mince ginger root then combine with oyster sauce and sherry.4. Heat oil and sesame oil. Add salt, then garlic stir-fry a few times. Add vegetables and stir-fry 2 or 3 minutes.5. Add ginger-oyster sauce mixture stir-fry 1 minute more.6. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat.7. Meanwhile blend cornstarch, sugar, soy sauce and cold water to a paste. Then stir in to thicken. Add lobster cubes only to reheat. Serve at once. VARIATION: In step 4, add after the salt and garlic, 3/4 cup chicken or lean pork, shredded stir-fry until pork or chicken loses its pinkness. Then, in place of the vegetables listed above, stir in the following, all shredded: 3/4 cup each bamboo shoots, Chinese cabbage and celery 1/2 cup fresh mushrooms and 1/4 cup water chestnuts.

DEEP-FRIED LOBSTER AND VEGETABLES

Steps:

• 1. Deep-fry lobster, marinating it as in the first Variation (from the Edit Tap, click to open recipe and follow instructions). Drain and set aside. 2. Slice canned button mushrooms, snow peas, bamboo shoots, onion and water chestnuts. Slice Chinese cabbage stems and celery, both diagonally. Crush garlic. 3. Mince ginger root then combine with oyster sauce and sherry. 4. Heat oil and sesame oil. Add salt, then garlic stir-fry a few times. Add vegetables and stir-fry 2 or 3 minutes. 5. Add ginger-oyster sauce mixture stir-fry 1 minute more. 6. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. 7. Meanwhile blend cornstarch, sugar, soy sauce and cold water to a paste. Then stir in to thicken. Add lobster cubes only to reheat. Serve at once. VARIATION: * In step 4, add after the salt and garlic, 3/4 cup chicken or lean pork, shredded stir-fry until pork or chicken loses its pinkness. Then, in place of the vegetables listed above, stir in the following, all shredded: 3/4 cup each bamboo shoots, Chinese cabbage and celery 1/2 cup fresh mushrooms and 1/4 cup water chestnuts. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP FRIED VEGETABLES

Steps:

• Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
• Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
• Dip veggies into batter and drop into hot oil, cooking until golden brown.
• Remove and allow to drain over paper towel-covered plate, then serve while hot.
• The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.