Recipe - Grilled Spiny Lobster Wmacadamia Nuts

2 8ounce spiny lobsters;
(rock lobster)
2 tablespoon Peanut oil
8 ounce Bean thread noodles;
(cellophane noodles)

SAUCE
1 teaspoon Sesame oil
One half cup Scallions; anglecut
5 tablespoon Soy sauce
1 One half tablespoon Sugar
One half teaspoon Fresh ginger root; grated
1 teaspoon Garlic

GARNISH
1 teaspoon Vegetable oil
2 tablespoon Red bell pepper; julienned
2 tablespoon Green bell pepper; julienned
2 tablespoon Yellow bell pepper;
julienned
1 teaspoon Sesame seeds; black
1 teaspoon Sesame seeds; toasted
2 tablespoon Macadamia nuts; toasted,
crushed
2 teaspoon Furikake; garnish, optional
4 Sprigs fresh cilantro;
garnish, optional

Prepare the grill. Brush the lobster with the peanut oil and grill for
about 5 minutes or until done. Remove the meat; dice it and set aside.
Bring a saucepan of water to a boil and cook the bean thread noodles for
about 5 minutes or until tender. Rinse under cold water, drain and reserve.

SAUCE Heat the sesame oil in a saute pan and saute the scallions for 1015
seconds over high heat. Quickly add the soy sauce, sugar, ginger and
garlic. Stir together and immediately remove from the heat. Set aside.

Heat the veggie oil in a saute pan and saute the bell peppers for 15
seconds over high heat or until soft. Set aside.

PRESENTATION Heat the cooked bean thread noodles gently in the sauce. When
the sauce has been completely absorbed by the noodles, add the minced
lobster and remove from the heat. Transfer to serving plates and garnish
with the bell peppers, sesame seeds and mac nuts. IF desired, sprinkle the
furikake around the edge of each plate with cilantro sprigs.

Me ke aloha, Mary

Recipe by: Roy Yamaguchi

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Mar 27, 1998