Chinese Stir Fry Lobster Recipe

Lobster Noodles (Yee Mein / EFu Noodles) The Woks …

WebJan 20, 2024 · This cooks the lobster about 70% of the way through, enhances the lobster flavor, produces a rich color, and seals in juices …

Rating: 5/5(2)

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Keto Shrimp StirFry Low Carb Seafood Dinner Recipe …

WebJun 25, 2018 · Heat a wok or 12" skillet over high heat. Add oil & heat until just beginning. to smoke. Add shrimp to pan in a single layer & cook for …

1. Whisk together orange zest, chicken stock, coconut aminos, fish sauce, lemon juice, red chili flakes (if using) & xanthan gum in a medium-size bowl. Set sauce aside.
2. Pat shrimp dry between two paper towels to remove moisture. Season shrimp with salt & pepper.

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Lobster, Ginger & Scallion StirFry EatingWell

WebSep 19, 2023 · Heat the wok over high heat. Add the remaining 2 tablespoons oil, scallion whites and the chopped ginger; cook, stirring, …

1. Twist and pull off the round tail fins from each lobster tail to release the flesh at the base. With the shell's curved side down, use kitchen shears to cut through the stiff white shell pieces and opaque white membrane. Flip the tail on its side and apply pressure to crack the shell. Pull out the lobster meat and set aside in the refrigerator. Reserve the lobster shells.
2. Cook ginger slices and onion in a large pot over medium heat, stirring, until fragrant, 1 to 2 minutes. Add the lobster shells and cook, stirring, until bright orange, 2 to 3 minutes. Add water, apple (or sugar) and 1/2 teaspoon salt. Bring to a simmer. Cook, uncovered, for 45 minutes. Strain the stock through a fine-mesh sieve. Discard the solids. Measure out 1/2 cup for the stir-fry (reserve the remainder for another use).
3. Combine 1/3 cup cornstarch, white pepper and the remaining 1/2 teaspoon salt in a shallow dish. Cut each lobster tail crosswise into 5 pieces. Add to the cornstarch mixture and toss to coat.
4. Pour 1 1/2 cups oil into a large flat-bottom wok. Heat over medium-high heat to 375°F. In 2 or 3 batches, fry the lobster pieces, using a slotted spoon to agitate them and coat with hot oil. Fry until delicately crisp but not brown, 1 to 3 minutes. Transfer to a paper-towel-lined plate to drain. (Return the oil to 375° between batches.) Let the oil cool for 5 minutes then carefully pour it into a pot (discard the oil after cooling). Wash and dry the wok.

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