Keahole Lobster In An Asian Broth Recipes

PERRO'S STYLE STUFFED LOBSTER

Steps:

• Preheat oven to 450 degrees F.
• To make veloute: Melt the butter in a saucepan, and add the flour. Stir the mixture and cook for 2 minutes. Add the fish stock to the roux, and whisk in the cream. Bring the veloute to a boil and season.
• Prepare Lobsters: To prepare the lobsters, use a sharp knife, and cut the lobsters lengthwise. Place the lobster flesh down in a hot pan. Do not add the butter until halfway cooked.
• Once the lobster is halfway cooked, remove from pan. Remove the flesh from the tails, and chop meat. Mix the brunoise vegetables, lobster, and the fish veloute. Refill the lobster shells with the mixture, cover with the remaining sauce, and sprinkle with Gruyere. Bake in oven until nice and brown, approximately 5 minutes.
• To assemble: Place lobster in the center of the plate. Decorate with cooked vegetable, and sprinkle Gruyere around the plate.

PUERTO RICAN PRAWNS WITH LOBSTER-YUCCA MOFONGO AND SOFRITO BROTH

Steps:

• Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot.
• Heat 2 tablespoons Achiote Oil in a skillet and saute the lobster meat until just warm. Remove from pan and place on a clean plate. Cover the lobster with plastic wrap and keep warm while preparing the yucca.
• Place the yucca in the hot vegetable oil and deep fry until golden brown, about 3 to 4 minutes. When the yucca is ready, place in a bowl and add the remainder of the Achiote Oil and the garlic. Season with salt and pepper and toss to distribute all ingredients evenly. Mash the yucca until there is an even red color throughout the mixture. Add the warm lobster to the yucca and fold together. Using your hands, fill a greased 1 cup mold (pilon) with the mofongo and pack firmly to form a mold. Remove the mofongo from the mold by turning the mold upside down and tapping gently. Repeat this procedure with remaining yucca mixture. You should have 4 pilon shaped mofongos. Place on a plate, wrap in plastic, and keep warm while preparing the prawns.
• For the prawns, heat olive oil in a large saute pan. Season the prawns with salt and pepper and cook 30 seconds per side. Add 4 cups of the Sofrito Broth to the prawns and simmer until prawns are cooked through, about 5 to 7 minutes. To serve, place 1 mofongo in the middle of 4 pasta bowls and arrange 3 prawns around each of the mofongo. Ladle broth over mofongo and serve immediately.
• Heat the olive oil in a 2-quart saucepot. Add the annatto seeds and remove from heat. Let steep at room temperature for 4 hours. Strain oil into a glass container. Keeps for up to 1 month.
• Heat the achiote oil in a saucepan. Add the bell pepper, aji dulce, onion, garlic, tomatoes, and recao and saute for 4 minutes, stirring constantly. Add the shrimp stock, tomato puree, and olives and simmer gently for 20 minutes until all flavors are combined to an aromatic broth. Remove from heat, stir in cilantro, and serve.

CANTONESE STYLE LOBSTER

Steps:

• Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.
• Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
• Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
• Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!

LOBSTER CANTONESE

Steps:

• Bring 6 quarts water with 3 tablespoons salt to a boil in an 8- to 10-quart pot over high heat.
• Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, and pepper in a small bowl until sugar is dissolved.
• Plunge lobsters headfirst into boiling water, then cover tightly and cook for 2 minutes from time lobsters enter water. Transfer lobsters with tongs to a large bowl of ice and cold water to stop cooking (lobsters will not be fully cooked), then drain lobsters in a colander. When cool enough to handle, twist off tail and claws (including joints) of 1 lobster. Cut body in half lengthwise through shell with shears, then remove and discard sand sacs from inside head. Cut body in half again crosswise. Halve tail lengthwise through shell with a cleaver or large heavy knife, then cut each half crosswise into 4 pieces. Working with same lobster, 1 claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Chop claws in half lengthwise between pincers with a cleaver or large heavy knife. Transfer lobster pieces to a bowl, keeping meat in shells. Repeat with second lobster, putting pieces of second lobster in another bowl.
• Heat wok over high heat until a drop of water evaporates instantly. Pour 1 tablespoon vegetable oil down side of wok, then tilt wok to swirl oil, coating side. When oil begins to smoke, add pieces of 1 lobster and stir-fry just until meat starts to turn opaque, about 1 1/2 minutes. Transfer cooked lobster with a slotted spoon to a large bowl. Repeat with second lobster, transferring cooked pieces to same bowl.
• Add remaining tablespoon vegetable oil to wok, swirling to coat, then add beans, garlic, ginger, scallions, and pork and stir-fry until pork is no longer pink, about 1 minute.
• Stir cornstarch mixture, then add to pork in wok and bring to a boil. Add lobster and stir to coat, then reduce heat and simmer, covered, 2 minutes. Remove lid and pour eggs over lobster mixture in a thin circular stream. Cover wok and simmer just until eggs begin to set, 1 to 2 minutes. Drizzle with sesame oil, then gently toss. Serve immediately.

SHUN LEE'S LOBSTER CANTONESE

Steps:

• Place a large wok over high heat. Add enough oil to come halfway up the side and heat until it shimmers. Working in batches, carefully add lobster pieces (oil will bubble up) and cook until shells are red and meat is opaque, about 1 1/2 minutes. Remove with slotted spoon and set aside. Reheat oil between batches.
• Discard all but 1 tablespoon of oil from wok, and reduce heat to medium. Add garlic and stir-fry about 10 seconds. Increase heat to high, add pork, and stir-fry until no longer pink, about 1 minute. Add sherry and bring to a boil. Add broth, water chestnuts, bamboo shoots, mushrooms, peas, sugar, 1/2 teaspoon salt, and 1/8 teaspoon white pepper. Add lobster and bring to a boil.
• Stir in cornstarch. Drizzle egg around edge of mixture, let set, and stir. Add scallion and sesame oil. Adjust salt and pepper to taste. Serve hot, with rice.