Ingredients to make Asian Lobster:
- 1 lobster
- For the filling we need:
- Lobster meat (previously already cooked)
- 1 tablespoon finely chopped fresh ginger
- 1/2 onion, chopped brunoise (in small dice)
- 1/2 paprika chopped in brunoise
- 1 tsp garlic finely minced
- 1 tablespoon finely chopped parsley
- 2 teaspoons sesame oil or margarine
- 1 tablespoon toasted black and white sesame seeds
- 2 shiitake mushrooms julienned (thin strips)
- 3 tablespoons of white wine
How to make Asian Lobster:
- Well, to begin with, take the lobsterand wash it, either alive or dead, (to remove the grit between its layers), then pour it into hot water seasoned with salt, 2 garlic cloves and half a peeled onion, the lobster will begin to take different culinary flavors.
- Then starting with the head and being careful not to mark it, add it and cook for 7 to 8 minutes, over medium heat (this will help it taste better and it cooks better inside), then remove and dismember the head from the body, turning both fractions in different directions.
- Clean the viscera and legs, then, in order not to damage the shell, cut first from the top and always starting with the head with a good cut or industrial-style scissors and make a straight cut up to the tail, then from the back. Downstairs, remove the food and reserve the shells.
- In a frying pan or wok, with the heat at a very high temperature, add the lobster meat, together with the onion, paprika, ginger and mushrooms, salt or cook without stopping stirring for 1 minute.
- Add the garlic and without waiting for the garlic to burn, add the wine and flambé (evaporate the alcohol inside the preparation, then remove the preparation from the heat and pour in the chopped parsley, serve inside the lobster tails and sprinkle with toasted sesame seeds.
- To decorate, fry very thin wonton strips and stir constantly (so they don’t stick) and pour it on the side or as a base for the lobster tail.
