This delicious recipe is featured in Matt Dean Pettit’s newest book, The Great Shellfish Cookbook, a copy of which I received. The Great Shellfish Cookbook features over 100 delicious, vibrant, and healthy recipes for all kinds of shellfish. Enjoy!
Spadina Avenue is the site not only of Toronto’s Chinatown, but also of countless late-night meals I’ve had over the years. On any random night, you’ll see some of Toronto’s best cooks and chefs dining in the small, packed restaurants that line the street. I love getting to know the staff at these restaurants, including my favorite, Rol San, and asking them questions about their cuisine. Some of the best advice I’ve received over the years is to let the flavors bind together. Fresh garlic, ginger, and green onions, plus any other Asian spices you may like to add, create a great base for almost any sauce.
2 live lobsters (11/2 lb/680 g each)
1/2 cup (125 mL) cornstarch 6 green onions
1/4 cup (60 mL) canola oil 4 cloves garlic, finely diced
1 Tbsp (15 mL) minced peeled fresh ginger
1 tsp (5 mL) Chinese five-spice
1 cup (250 mL) vegetable stock
1/4 cup (60 mL) soy sauce 1/4 cup (60 mL) rice wine 1 Tbsp (15 mL) fish sauce
1 tsp (5 mL) granulated sugar
1 package (17 1/2 oz/500 g) lo-mein noodles, cooked as per package’s instructions
1 cup (250 mL) fresh bean sprouts
1. Prepare an ice bath in a bucket or the sink.
2. To cook the lobsters, in a very large saucepan over high heat, bring 6 quarts (6 L) of salted, cold water to a boil. Using tongs, submerge the lobsters, head first, in the boiling water, and cook, covered, for approximately 8 to 10 minutes, or until they turn bright red. Using tongs again, remove the lobsters from the water and place them in the ice bath for 5 to 10 minutes to stop the cooking process. Then, using a large chef’s knife or kitchen shears, carefully crack and break down the shells and remove as much meat as possible. Roughly chop the meat and place it in a large bowl. Add the cornstarch and mix to coat the lobster pieces.
3. Finely chop four of the green onions and place them in a small bowl. Chop the remaining two green onions and place them in a separate small bowl. 4. In a large, deep saucepan or wok, heat the canola oil over medium-high heat. Add the four finely chopped green onions, garlic, ginger, and Chinese five-spice. Cook, stirring constantly, for 1 to 2 minutes, until fragrant.
5. Add the coated lobster pieces to the saucepan and stir to mix all the ingredients together. Turn down the heat to medium-low, cover, and cook for 3 to 4 minutes, stirring once or twice.
6. In a medium-size mixing bowl, combine the vegetable stock, soy sauce, rice wine, fish sauce, and sugar. Mix well. Add the sauce to the saucepan, mix to combine, and cook for 1 to 2 minutes, or until heated through. Add the remaining two green onions and the bean sprouts. Stir well.
7. Place the cooked lo-mein noodles on a large serving platter and top with the hot lobster mixture. Serve immediately. Serves two to four.
Pick up a copy of The Great Shellfish Cookbook here.