Lobster Pad Thai
The sweet flavor of lobster takes well to the assertive seasoning in this version of one of the most popular Thai noodle dishes. This dish must be made at the last minute; however, the lobsters may be blanched up to 6 hours in advance. Tightly cover and refrigerate the lobster meat until ready to use.
Ingredients
- Live Lobsters - four, f1-1/2 pound
- Rice Stick Noodles - 8 ounces (available in Asian food markets or departments)
- Peanut Oil - 1/4 cup
- Fresh Ginger - 2 tablespoons, minced
- Lemongrass stalks - bottom 3 inches of 2, minced
- Garlic - 2 tablespoons, minced
- Sugar - 2 tablespoons
- Red Shrimp Paste - 2 tablespoons (available in Asian food markets or departments)
- Chili Paste with Garlic - 1/2 teaspoon (available in Asian food markets or departments)
- Green Onions - 1 cup, green tops and white parts chopped separately
- Fresh lemon juice - 2 tablespoons
- Fresh lemon juice - 2 tablespoons
- Fresh lime juice - 2 tablespoons
- Thai Fish Sauce - 1 tablespoon (available in Asian food markets or departments)
- Egg - 1
- Water - 3 tablespoon3 tablespoonss
- Fresh Cilantro - 1/4 cup, minced
- Dry-roasted Peanuts - 1 cup, ground
- Fresh bean sprouts - 1-1/2 cups
- Lime - 1, cut into 8 wedges
- Thai chilies - 8, dried, red (available in Asian food markets or departments)
Instructions
Bring a large pot of salted water to a boil. Kill the lobsters by inserting the point of a sharp knife into the cross spot between and slightly behind the eyes. Plunge the lobsters into the water head first, cover the pot, and when the water returns to a boil cook the lobsters for 5 minutes. Drain the lobsters, then place them in a large bowl of ice water to stop the cooking action. When they are cool, drain again and remove the meat from the shell, remove and discard the intestinal vein that runs down the tail, the sand sac just behind the eyes, and the spongy gills along the body wall. Cut the meat into 1-incb chunks and set aside. Reserve the lobster bodies and shells to make seafood stock, if desired.
In a large mixing bowl, soak the noodles in cool water for 15 minutes. Drain them well and set aside. Heat the oil in a 12-inch saute pan or skillet over high heat. Add the lobster and saute for 1 minute, then remove from the pan with a slotted spoon. Add the ginger, lemongrass, and garlic, tossing to coat. Ad the sugar, shrimp paste, and chili paste, and toss again. Add the drained noodles, chopped green onion tops, lemon and lime juices, and fish sauce. Stir frequently. In a small bowl, beat the egg with the water and add the egg-water mixture to the lobster. Toss with the noodle mixture in the pan. Remove the pan from the heat and let sit for 2 minutes.
To serve: Divide the Pad Thai among four plats and sprinkle the cilantro and peanuts over the noodles. Garnish with the bean sprouts, lime wedges, chilies, and the chopped white part of the green onions.
