I love Live Maine Lobsters!
During a Lobster Mania event at Groomer’s Seafood, located in San Antonio, Texas, I went crazy. I was surrounded with hundreds of Live Maine Lobsters and my mind was whirling around creating recipes. For example, I created a Real Texas Quesadilla Recipe, Lobster Bisque with Sweet Basil, this recipe and we even had enough lobsters to invite friends over for a Lobster Feast.
On David’s blog RealTexasBlog.com I show how to prepare and eat a Lobster, including removing the tail meat in just 2 simple steps.
While creating a Vietnamese recipe, I kept in mind the lightness of the sauce and the fresh delicious taste of fresh ginger. Using Coconut Oil added a light and naturally sweet layer to this dish too.
Enjoy my Vietnamese Lobster with Ginger and Scallions recipe and let me know what you think!
Vietnamese Lobster with Ginger & Scallions
Ingredients
4 Lobster Tails, meat removed
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/2 cup + 1 tablespoon Corn Starch
1 tablespoon water
1/2 cup + 2 tablespoons Coconut Oil
1/4 cup fresh Ginger, minced
4 Scallions, cut into 1″ pieces and cut in half lengthwise. Reserve the green tops, shredding them for garnish.
1/2 cup Scallions, minced
1 cup Chicken Stock (I used homemade, just boil down a chicken carcass with carrots, onions and a little salt and pepper)
Directions
Prepare the Lobster Tails, cutting in half lengthwise and then again lengthwise. Leaving you with 4 pieces of lobster tail meat. Do this with all 4 lobster tails.
Heat 1/2 cup coconut oil in a wok.
While the oil is heating, roll the lobster meat the 1/2 cup dry cornstarch.
Deep fry the lobster meat for approximately 1 -2 minutes until the coating is a crisp golden color. Remove and drain on paper towels.
Wash the wok and add the remaining coconut oil and heat.
Add the fresh ginger, the sliced Scallions and lobster to the wok. Stir to mix. Add the chicken stock and bring to a boil. Mix the water with the remaining cornstarch and then add to the boiling mixture in the wok. Continue stirring until the sauce thickens.
Serve over Steamed White Rice and garnish with the green shredded scallions.
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