Recipe - Stir-Fried Spicy Lobster

8 ounce Soy sauce
20 ounce Unsalted butter
20 ounce Angel hair pasta; cooked
4 ounce Sesame oil
4 ounce Hot chili oil
8 1 lb. lobsters
blanched and chopped
2 bn Scallions; thinly cut or sliced up
2 Red peppers; minced small
seeds & membranes removed
2 Yellow peppers; minced small
seeds & membranes removed
8 ounce Oyster mushrooms
cleaned and cut or sliced up
8 ounce Shiitake mushrooms
cleaned and cut or sliced up

After blanching the lobsters, remove all meat from the shells. Chop the
meat, and reserve all the head shells, legs and tail pieces.

Bring soy sauce to a boil, add butter in chunks, and stir until all is
incorporated. Set aside. Cook angel hair pasta in boiling salted water
until al dente.

Combine sesame oil with hot pepper oil (approximately 1 oz. total per
portion based on the desired hotness). Stirfry lobsters in oils after
coming up to smoke stage. Add scallions, peppers and mushrooms. Cook until
al dente.

Add angel hair pasta and soy butter to mixture; toss everything together.
Place on center of each plate. Arrange hot lobster shells on plates to
appear as a whole lobster presentation.

Suggested wine: Gewurtztraminer.

From David Jarvis, Melange/Northfield, IL. Electronic format by Cathy
Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini