Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
If you’ve ever eaten at a Chinese restaurant and splurged on the pricier seafood dishes, you might have been lucky enough to have lobster with ginger and scallion. I distinctly remember that my sister never liked lobster until she had this dish. The lobster shells would always have the delicious sauce absorbed into the corn flour/cornstarch and made the dish great with white rice. Since I had a lot of scallions and ginger I decided to give this dish a try. Shaw’s also had lobster on sale for $6.99/lbs, which further convinced me that this was destiny calling.
This dish sadly also required you to chop up lobster prior to cooking. This would be my first experience cutting up fresh lobsters. I usually steam lobsters so that they’ll go without a fuss. According to multiple sites, you are suppose to put the lobster in the freezer before dismantling. I put Maude and Sue in for about 30 minutes and when I went to check them out, no movement. The next step is to stick a knife just behind the eyes, and essentially splitting their face in half. Mmmmm didn’t work. Sue definitely woke up to a knife in her head. I started to freak out and tried to put her out of her misery, but there was still movement. I felt like I was going to hell in a few minutes so once the movement stopped, I quickly moved onto Maude. I repeated process, but only faster. Maude didn’t put in much of a fight, but she still gave a little tail flapping (probably the lobster equivalent of the finger. FML.
Maude and Sue Hate Me
2, 1.25 lbs. lobsters cut into pieces
2 tbsp. cornstarch
4-5 scallion greens, cut two inches long
10 pieces of fresh ginger cut into 1 inch match sticks
2 cloves garlic crushed
1/4 cup chicken stock
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp white pepper
1 tbsp sesame oil
After taking the claws off and separating the knuckles, use the back of your knife and made a couple of hacks at the claw and knuckle shells so that it’ll be easier to eat after it’s cooked. Split the tail down the middle and clean the tail of any roe or stuff from the digestive tract. Toss lobster pieces with about 2 tbsp. of cornstarch and set aside. Heat a generous amount of oil in wok and fry up lobster pieces. If you are using a smaller wok like me, fry them up in batches so that the meat doesn’t get crowded. Once shells just start turning red and meat begins turning white (about 2 minutes), drain oil from lobster and set aside. In the wok, add ginger and toss for 30 seconds. Add scallions and garlic and toss another 15-30 seconds. Add lobster back into wok and toss another 15 seconds. Add chicken stock, soy sauce, white wine vinegar, white pepper and sesame oil. Stir for another minute or so until the lobster is completely cooked. Serve with white rice or with plain noodles.
Lobster with Ginger and Scallions
Tossed with Some Udon
The next recipe coming down the pipe is Crayfish Salad with French Cocktail Sauce. This recipe stuck out to me the day I picked up Cafe Boulud Cookbook almost 5 weeks ago. I read through the recipe and thought, this is it. This is why we’re going to make our blog. It’s easy and really representative of a somewhat “fancy” dish that a home cook can really make, thus Boulud delivering on his promise of French American recipes for the home cook.
5 weeks later, I’ve almost forgotten this. This whole week I’ve been thinking, where in the world will I get crayfish? I think about it before bed, in the shower, during my 4 hour CPA class. I live in the northeast, which at the moment is under the never ending blizzard siege. I only need 3 lbs and it seems like the minimum is 10 lbs on most web vendors. I love you Daniel, but I can’t afford to keep up with you and your crazy live crayfish requests. I plan to be out of commission for the last three weeks of February. Maybe I should just go balls to the wall and fly myself to New Orleans to get some live crayfish myself. Joking.
I’m expecting a huge snow storm on Friday, so I have to make a game time decision tomorrow at the market — shrimp or lobster? The crayfish cartoon above looks kind of like a lobster and from the countless late night web research hours I’ve put in, crayfish sounds like it’s closer to a lobster texture than to shrimp. Ah. Decisions, decisions! You’ll have to come back this weekend and find out which I bought. It’ll be a surprise to you and me both.