Lobster and Tenderloin & Oyster Sauce, Ginger,etc
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Method:
Stove Top
Ingredients
-
·coarse salt or sea salt
-
2lobsters, 1.25 lbs each
-
1/4 clow-sodium soy sauce plus 1 tablespoon
-
1 Tbspcornstarch
-
1 Tbspwater
-
1/2 chomemade of low-sodium store-bought chicken stock
-
1/3 coyster sauce
-
3 Tbspmirin
-
3 Tbspfresh lemon juice
-
2 Tbspcoarsely chopped fresh cilantro, plus sprigs for garnish
-
1/2 tspred pepper flakes
-
4beef tenderloin steaks (each 5 oz & 1.5 in thick), tied
-
·freshly ground pepper, to taste
-
3 Tbsppeanut oil
-
8scallions, white and pale-green parts only, cut into 2-inch pieces
-
16thin slices peeled fresh ginger
-
8garlic scapes (optional)
-
·steamed jasmine rice, for serving (optional)
How to Make Lobster and Tenderloin & Oyster Sauce, Ginger,etc
- Prepare an ice-water bath. Fill a large stockpot 3/4 full with cold water. Bring to a boil. Add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook 10 minutes. Using tongs, transfer lobsters to ice-water bath, and let cool 5 minutes. Place lobsters on a cutting board. Working with one lobster at a time, twist tail from joint where it meets body. Cut tail in half down center. Twist claws from body; discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat
- Whisk 1/4 cup soy sauce, the cornstarch, and water in a bowl. Add lobster pieces, and toss; set aside to marinate.
- Combine stock, remaining tablespoon soy sauce, the oyster sauce, mirin, lemon juice, chopped cilantro, and red-pepper flakes in a bowl.
- Season beef on all sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef, leaving about 1 inch between each steak. Brown on all sides, about 8 minutes total. Add scallions, ginger, and garlic scapes if using. Reduce heat to medium. Cook, stirring scallions, ginger, and garlic scapes occasionally, until an instant-read thermometer inserted into beef registers 125 degrees for medium-rare, 4 to 6 minutes. Transfer steaks to a platter. Remove strings. Cover with parchment paper and then foil to keep warm.
- Reduce heat to medium-low. Using a slotted spoon, add lobster pieces to sauce in skillet (reserve marinade). Cook, tossing gently, until warm, about 4 minutes. Transfer lobster to plate with beef.
- Add oyster-sauce mixture and reserved marinade to sauce in skillet, and raise heat to high. Simmer, stirring occasionally, until sauce has thickened slightly, 1 to 2 minutes. Arrange beef and lobster on 4 plates. Pour sauce over top. Garnish with cilantro sprigs. Serve with rice if desired.
