Grilled spiny lobster w/macadamia nuts

4 Servings

Ingredients

Quantity Ingredient
2 8-ounce spiny lobsters; (rock lobster)
2 tablespoons Peanut oil
8 ounces Bean thread noodles; (cellophane noodles)
1 teaspoon Sesame oil
½ cup Scallions; angle-cut
5 tablespoons Soy sauce
1½ tablespoon Sugar
½ teaspoon Fresh ginger root; grated
1 teaspoon Garlic
1 teaspoon Vegetable oil
2 tablespoons Red bell pepper; julienned
2 tablespoons Green bell pepper; julienned
2 tablespoons Yellow bell pepper; julienned
1 teaspoon Sesame seeds; black
1 teaspoon Sesame seeds; toasted
2 tablespoons Macadamia nuts; toasted, crushed
2 teaspoons Furikake; garnish, optional
4 Sprigs fresh cilantro; garnish, optional

Directions

SAUCE

GARNISH

Prepare the grill. Brush the lobster with the peanut oil and grill for about 5 minutes or until done. Remove the meat; dice it and set aside.

Bring a saucepan of water to a boil and cook the bean thread noodles for about 5 minutes or until tender. Rinse under cold water, drain and reserve.

SAUCE Heat the sesame oil in a saute pan and saute the scallions for 10-15 seconds over high heat. Quickly add the soy sauce, sugar, ginger and garlic. Stir together and immediately remove from the heat. Set aside.

Heat the veggie oil in a saute pan and saute the bell peppers for 15 seconds over high heat or until soft. Set aside.

PRESENTATION Heat the cooked bean thread noodles gently in the sauce. When the sauce has been completely absorbed by the noodles, add the diced lobster and remove from the heat. Transfer to serving plates and garnish with the bell peppers, sesame seeds and mac nuts. IF desired, sprinkle the furikake around the edge of each plate with cilantro sprigs.

Me ke aloha, Mary

Recipe by: Roy Yamaguchi

Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on Mar 27, 1998

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