This vibrant Stir-Fried Spicy Lobster dish combines sweet, tender lobster meat with the nutty depth of sesame oil and the fiery kick of hot chili oil. The lobster is tossed with al dente angel hair pasta, earthy shiitake and oyster mushrooms, and crisp bell peppers, all bound together in a rich butter-soy emulsion. It’s a luxurious yet approachable meal that balances heat, salt, and sweetness perfectly. Ideal for special weeknight dinners or impressing guests, this recipe transforms simple pantry staples into a restaurant-quality centerpiece. The presentation, using the reserved shells, adds a dramatic touch that makes every bite feel like a celebration.
Stir-Fried Spicy Lobster
Description
This vibrant Stir-Fried Spicy Lobster dish combines sweet, tender lobster meat with the nutty depth of sesame oil and the fiery kick of hot chili oil. The lobster is tossed with al dente angel hair pasta, earthy shiitake and oyster mushrooms, and crisp bell peppers, all bound together in a rich butter-soy emulsion. It&# 226;ÂÂs a luxurious yet approachable meal that balances heat, salt, and sweetness perfectly. Ideal for special weeknight dinners or impressing guests, this recipe transforms simple pantry staples into a restaurant-quality centerpiece. The presentation, using the reserved shells, adds a dramatic touch that makes every bite feel like a celebration.Ingredients
Directions
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Blanch 2 bunches of scallions, thinly sliced, and set aside.
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Dice 2 red peppers and 2 yellow peppers small, removing seeds and membranes.
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Clean and slice 8 oz of oyster mushrooms and 8 oz of shiitake mushrooms.
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Boil lobsters until cooked through, then remove all meat from the shells.
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Chop the lobster meat into bite-sized pieces.
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Reserve the head shells, legs, and tail pieces for presentation.
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In a small saucepan, bring soy sauce to a boil.
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Add unsalted butter in chunks, stirring constantly until fully incorporated and smooth.
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Set the butter-soy mixture aside.
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Cook angel hair pasta in boiling salted water until al dente, then drain.
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In a wok or large skillet, combine sesame oil and hot chili oil over high heat.
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Heat oils until they reach the smoke stage.
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Add chopped lobster meat to the hot oils and stir-fry briefly.
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Add scallions, diced peppers, and sliced mushrooms to the wok.
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Stir-fry vegetables until crisp-tender (al dente).
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Add the cooked angel hair pasta and the reserved butter-soy mixture to the wok.
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Toss everything together until evenly coated and heated through.
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Divide the pasta mixture among plates, placing it in the center.
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Arrange the reserved lobster shells around the pasta to resemble a whole lobster.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 6292.0kcal
- % Daily Value *
- Total Fat 612.9g943%
- Saturated Fat 294.6g1473%
- Cholesterol 1259.0mg420%
- Sodium 11889.0mg496%
- Total Carbohydrate 135.3g46%
- Dietary Fiber 10.6g43%
- Sugars 4.6g
- Protein 83.7g168%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wine Pairing: A Gewurztraminer pairs well with the spicy and sweet notes of this dish.
Storage: This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the lobster.
Variations: Adjust the amount of hot chili oil to control the spice level. For a milder version, reduce the chili oil by half.
Tip: Ensure the wok is very hot before adding the lobster to achieve a good sear and prevent steaming.
