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Lobster Pad Thai
Courtesy of Culinary Institute of Canada
3 (1 1/2 pound) lobsters, cooked
1 (454 gram) package of dry rice stick noodles
1 large stalk fresh lemongrass bulb only, minced
2 tablespoons sugar
1 tablespoon Thai chili paste
1 tablespoon Asian shrimp paste
2 tablespoons minced fresh ginger
3 tablespoons canola oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tablespoon Thai fish sauce
4 green onions, chopped
1 large egg, beaten with 2 tablespoons of water (optional)
3 tablespoons chopped cilantro
1 cup dry-roasted peanuts, coarsely ground
2 cups bean sprouts (optional)
Lime wedges, for serving
In a large bowl, cover rice noodles with warm water and let soak for about 20 minutes. Drain the noodles in a colander and set aside.
Remove the meat from the lobster knuckles and claws. Twist the tails off the bodies. Split the tails lengthwise and remove the tail meat. Pull out and discard the black intestinal vein. Cut all of the lobster meat into 1-inch chunks and place in a bowl.
In a mini food processor or pestle and mortar, combine the lemongrass and sugar and process to a coarse paste. Scrape into a bowl.
In another bowl, mashing with the back of a spoon or with pestle and mortar, combine chili paste and shrimp paste.
Combine both pastes and mix thoroughly.
Heat a wok or large wide skillet over high heat.
Add the oil and when it is almost smoking, add the lobster and stir fry for 1 minute.
Add the paste and ginger and stir-fry until fragrant, about 1 minute. Add the drained rice noodles, lemon juice, lime juice and fish sauce and stir-fry until the noodles are translucent and pleasantly chewy, about 3 minutes. Add the green onions, cilantro, and egg (if desired) and stir-fry until the egg is almost set, about 2 minutes.
Remove from the heat and mound on a large platter. Top with peanuts and bean sprouts (if desired) to serve.