Ingredients
-
3
-
200
-
400
-
30
-
4
-
2
-
1/3
-
1/3
-
-
-
-
-
-
-
Directions
Lobster and Asparagus With Lemon Butter Sauce, Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer , Really enjoyed this one Fairy Nuff! I made a few alterations to the recipe but only because of what I had on hand, used snow pea sprouts rather than pods and peanuts instead of pine nuts (not close substitutes I know!) and of course with pea sprouts didn’t attempt to cook in any way before adding to the wok You didn’t make mention of the temperature for the wok / pan but a fairly gentle cooking was in order once the lobster was added and it worked well Originally I was going to make the recipe using long asparagus cuts but in the end decided to chop a little shorter so I could eat using chopsticks As soon as though I’d converted your recipe to chopstickable (new word?) format I also added some bamboo shoots from the first stage of cooking All in all a top meal!
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Steps
|
1
Done
|
Cut the Lobster Tails Along Each Side of the Underside With Scissors. |
|
2
Done
|
Pull the Lobster Flesh Away from the Shells and Cut Into Thick Slices. |
|
3
Done
|
Top and Tail the Snow Peas. |
|
4
Done
|
Break Off the Woody End of the Asparagus. |
|
5
Done
|
Boil, Steam or Microwave the Asparagus Until Barely Tender, Add the Snow Peas and Cook For 1 Minute Longer. Drain and Refresh Under Cold Water Until No Longer Warm. |
|
6
Done
|
Heat the Butter in a Pan, Add Green Onions, Lemon Rind and Juice. |
|
7
Done
|
Add the Lobster, Stir Fry Until the Lobster Is Just Tender Then Add the Pine Nuts, Asparagus and Snow Peas. Stir Until Heated Through. |
