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Active Time:50 minsTotal Time:1 hr 10 minsServings:4Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hr 10 minsServings:4
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6uncooked lobster tails (1 1/2-1 3/4 pounds total), thawed if frozen21/4-inch-thick slices fresh ginger, smashed, plus one 1 1/2-inch knob, peeled and finely chopped½smallonion, sliced1cupwater⅓cupchopped peeled Fuji apple or 1/8 ounce Chinese yellow rock sugar1teaspoonkosher salt, divided⅓cupcornstarch plus 1 1/2 teaspoons, divided⅛teaspoonground white pepper1 ½cupscanola oil plus 2 tablespoons, divided1tablespoonShaoxing rice wine or dry sherry1 ½teaspoonsreduced-sodium tamari or soy sauce2mediumscallions, cut into 2-inch sections, white and green parts separated2cupslarge snow peas, trimmed
Cook Mode(Keep screen awake)
Ingredients
6uncooked lobster tails (1 1/2-1 3/4 pounds total), thawed if frozen
21/4-inch-thick slices fresh ginger, smashed, plus one 1 1/2-inch knob, peeled and finely chopped
½smallonion, sliced
1cupwater
⅓cupchopped peeled Fuji apple or 1/8 ounce Chinese yellow rock sugar
1teaspoonkosher salt, divided
⅓cupcornstarch plus 1 1/2 teaspoons, divided
⅛teaspoonground white pepper
1 ½cupscanola oil plus 2 tablespoons, divided
1tablespoonShaoxing rice wine or dry sherry
1 ½teaspoonsreduced-sodium tamari or soy sauce
2mediumscallions, cut into 2-inch sections, white and green parts separated
2cupslarge snow peas, trimmed
DirectionsTwist 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.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).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.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.Whisk the reserved 1/2 cup lobster stock, rice wine (or sherry), tamari (or soy sauce) and the remaining 1 1/2 teaspoons cornstarch in a small bowl. Heat the wok over high heat. Add the remaining 2 tablespoons oil, scallion whites and the chopped ginger; cook, stirring, until aromatic, about 30 seconds. Add snow peas and cook, stirring, until glistening, about 15 seconds. Return the lobster to the pan. Cook to heat through, 1 to 2 minutes.Stir the lobster stock mixture, then pour it into the wok. Stir to combine. When the mixture begins to bubble, add scallion greens. Cook until the greens are barely wilted, about 15 seconds, then remove from heat. Serve immediately.Originally appeared: EatingWell Magazine, December 2020
Directions
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.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).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.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.Whisk the reserved 1/2 cup lobster stock, rice wine (or sherry), tamari (or soy sauce) and the remaining 1 1/2 teaspoons cornstarch in a small bowl. Heat the wok over high heat. Add the remaining 2 tablespoons oil, scallion whites and the chopped ginger; cook, stirring, until aromatic, about 30 seconds. Add snow peas and cook, stirring, until glistening, about 15 seconds. Return the lobster to the pan. Cook to heat through, 1 to 2 minutes.Stir the lobster stock mixture, then pour it into the wok. Stir to combine. When the mixture begins to bubble, add scallion greens. Cook until the greens are barely wilted, about 15 seconds, then remove from heat. Serve immediately.
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.
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).
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.
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.
Whisk the reserved 1/2 cup lobster stock, rice wine (or sherry), tamari (or soy sauce) and the remaining 1 1/2 teaspoons cornstarch in a small bowl. Heat the wok over high heat. Add the remaining 2 tablespoons oil, scallion whites and the chopped ginger; cook, stirring, until aromatic, about 30 seconds. Add snow peas and cook, stirring, until glistening, about 15 seconds. Return the lobster to the pan. Cook to heat through, 1 to 2 minutes.
Stir the lobster stock mixture, then pour it into the wok. Stir to combine. When the mixture begins to bubble, add scallion greens. Cook until the greens are barely wilted, about 15 seconds, then remove from heat. Serve immediately.
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)475Calories24gFat20gCarbs42gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
