CL June Today’s Special
photographer: Jennifer Causey; food stylist: Cat Steele; prop stylist: Claire Spollen
Ingredients
1 tablespoon dark sesame oil
1/2 teaspoon crushed red pepper
2 garlic cloves, halved
1 (1-inch) piece fresh ginger, sliced
1 (2-inch) piece lemongrass, halved
4 cups unsalted vegetable stock
2 1/2 tablespoons honey
2 tablespoons rice wine vinegar
2 1/2 teaspoons lower-sodium soy sauce, divided
1/4 teaspoon freshly ground black pepper
4 (5-ounce) fresh lobster tails
4 teaspoons canola oil
2 teaspoons honey
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon minced peeled fresh ginger
1/4 teaspoon minced shallots
3 ounces pea shoots
1/2 teaspoon toasted sesame seeds
How to Make It
Heat oil in a saucepan over medium-low. Add red pepper, garlic, ginger, and lemongrass; cook 5 minutes. Stir in stock, honey, vinegar, and 2 1/4 teaspoons soy sauce. Bring to a simmer; cover and cook 30 minutes. Stir in black pepper.
Place tails in stock. Cover; cook 4 minutes or until a meat thermometer registers 145°. Remove tails from pan.
Split tails lengthwise. Remove meat from shells; slice. Pour cooking liquid through a sieve into a saucepan; discard solids. Keep liquid warm over low heat.
Combine remaining 1/4 teaspoon soy sauce, canola oil, and next 5 ingredients; stir with a whisk. Add pea shoots; toss.
Place about 1/3 cup cooking liquid in each of 4 shallow bowls. Arrange about 3 ounces lobster meat in each bowl; top each serving with about 1/3 cup pea shoots. Sprinkle with sesame seeds.
CL:AG
