Lobsters are invertebrates and have a hard protective exoskeleton.Lobster Oriental
Flavour to this entree added using blanched fiddleheads instead of broccoli or zucchini. Try it with your own choice of vegetable combinations.
- 2 cups (500 mL) lobster meat
- 2 tbsp (30 mL) canola oil
- 1 cup (250 mL) fresh mushrooms, sliced
- 1 cup (250 mL) celery, diagonally sliced
- 1 cup (250 mL) cauliflower florets
- 1 cup (250 mL) broccoli florets or sliced zucchini 1 red or yellow pepper, cubed
- ½ cup (125 mL) fish or chicken stock
- 1 tbsp (15 mL) cornstarch
- 1 tbsp (15 mL) cold water
- 1 tbsp (15 mL) soya or oyster sauce
- 1/8 tsp (0.5 mL) hot red pepper flakes, or to taste salt and pepper to taste
- 1 tsp (5 mL) dulse flakes (optional)
Coarsely chop lobster, removing cartilage and any shell pieces; set aside. In a wok or large skillet, heat canola oil over medium-high heat. Add vegetables and stir or toss quickly for 1-2 minutes. Add broth and cover to allow vegetables to steam until crisp tender. Mix cornstarch with cold water; add soya or oyster sauce and hot pepper flakes. Stir into hot broth in wok and coat all vegetables. Add lobster and heat through. Sprinkle with dulse flakes and serve with rice or pasta.
Serves 4.
