Chili Lobster
- 10 heads of baby bok choy
- Five 1 1/2-pound live lobsters
- 1/4 cup vegetable oil
- 6 garlic cloves, finely chopped
- 1 cup chicken stock or low-sodium broth
- 3/4 cup ketchup
- 2 tablespoons sambal oelek (see Note)
- 1 large egg, lightly beaten
- Salt
- 1 small red bell pepper, cut into 1-inch-long strips
- In a large pot of boiling water, cook the baby bok choy until it's bright green, about 1 minute.
- Using a slotted spoon, transfer the bok choy to a large rimmed baking sheet and pat dry with paper towels.
- Cover the baking sheet with foil.
- Bring the pot of water back to a boil.
- Add the lobsters and cook until they're bright red all over, about 7 minutes.
- Transfer the lobsters to another large rimmed baking sheet and let cool slightly.
- Twist the tails off of the lobster bodies; crack the claws and knuckles and remove the meat.
- Using scissors, cut along the underside of the tail shells and remove the meat.
- Remove and discard the dark intestinal veins; cut the tails into 2-inch pieces.
- Arrange the lobster meat on the baking sheet, cover with a moistened kitchen towel and then cover tightly with foil.
- Preheat the oven to 375.
- In a medium skillet, heat the vegetable oil.
- Add the chopped garlic and cook over moderately low heat until golden brown, about 4 minutes.
- Add the chicken stock, ketchup and sambal oelek and simmer over moderately high heat for 2 minutes.
- Add the egg and cook, stirring frequently, until fully incorporated and the sauce is thickened, about 30 seconds.
- Remove the sauce from the heat and season with salt, then transfer to a serving bowl.
- Bake the covered lobster and baby bok choy for about 7 minutes, or until heated through.
- Mound the lobster meat on a platter, arrange the bok choy alongside it and garnish with the red pepper strips.
- Serve at once with the chili sauce.
choy, live lobsters, vegetable oil, garlic, chicken, ketchup, sambal oelek, egg, salt, red bell pepper
Taken from www.foodandwine.com/recipes/chili-lobster (may not work)