Poached Lobster Tails With Dressed Pea Shoots

• 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

1. 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.
2. Place tails in stock. Cover; cook 4 minutes or until a meat thermometer registers 145u0b0. Remove tails from pan.
3. 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.
4. Combine remaining 1/4 teaspoon soy sauce, canola oil, and next 5 ingredients; stir with a whisk. Add pea shoots; toss.
5. 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.

sesame oil, red pepper, garlic, fresh ginger, honey, rice wine vinegar, lower, freshly ground black pepper, lobster, canola oil, honey, lime rind, lime juice, fresh ginger, shallots, shoots, sesame seeds

Taken from www.myrecipes.com/recipe/poached-lobster-tails-dressed-pea-shoots (may not work)