Lobster Noodle with Hot and Spicy Scallion Butter
Courtesy of: Far Away
- 1 cup vegetable oil
- 4 dried red chiles, broken in half
- 1 1/2 lb lobster
- 1/4 cup onion, diced
- 2 tablespoons garlic, minced
- Kosher salt
- 1/4 cup dry white wine
- 1 cup lobster stock
- 1 teaspoon Sriracha chili sauce
- 1/4 teaspoon brown sugar
- 2 tablespoons unsalted butter
- 1 cup scallions, roughly chopped
- 1 cup basil, roughly chopped
- 1/2 box rice noodles
To make a chile-oil infusion: in a small pot heat the oil and chiles over medium-high heat until the peppers begin to sizzle. Remove from the heat, cover and let stand to steep for at least an hour.
Steam lobster in a large stock pot in about 2 inches of salted water, 5-7 minutes. Remove to a cutting board and proceed to crack and extract the meat, reserving the tomalley. Return the empty body to the stock pot and simmer a stock. Roughly chop tail, knuckle, and claw meat.
Cook rice noodles according to package directions, drain.
In a large skillet over medium heat, saute onions and garlic in 2 tablespoons of chile oil (the rest can be stored in the refrigerator for several weeks). Turn down the heat to medium-low, add wine, stock, Sriracha, sugar, butter, scallions, and basil.
Turn off the heat. Stir in lobster meat and tomalley, then the rice noodles. Serve in shallow bowls, preferably with chops sticks!
Approximate Nutritional Values: http://southern.food.com/recipe/spicy-lobster-noodle-salad-371730