PS its even better if you add a touch of cream to the sauce with some of the Lobster Meat

1 lb. Jumbo shrimp (21-25 per-pound)
1 tb. Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice fresh-ginger, peeled, minced
1 tablespoon rice wine, or dry sherry
2 tablespoon Peanut or corn oil
1/2 teaspoon Salt
6 oz. Ground pork
1 small Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch cubes
1/2 teaspoon Sugar
Big pinch white pepper
1/2 tablespoon Light soy sauce
3/4 cup Chicken stock
2 teaspoon Cornstarch, blended with: 1 tb Water
1 large Egg, lightly beaten
1 Green onion, chopped
1 teaspoon sesame oil

Shell and de-vein the shrimp. Butterfly shrimp by
slicing them down the length of the back, stopping
just above the tail. Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak
for 5 minutes. Drain. Combine with the minced garlic
and ginger; gently crush into a paste. Mix in the
wine; set aside.
Place a wok over medium-high heat. When hot, drizzle
in half of the oil. Add the shrimp and stir-fry until
they begin to curl and turn bright orange, about 1
minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon
of oil and the salt. Add the black bean paste and
saute a few seconds until it becomes aromatic.
Increase heat to medium-high. Add the pork and
stir-fry until the morsels are no longer pink, about 3
minutes.
Add onions, peppers, sugar, white pepper and soy
sauce; toss together until the vegetables begin to
soften, about 1 minute. Add the stock and keep tossing
until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle
into the center of the work, stirring constantly,
until mixture thickens, about 20 seconds.
Turn off the heat and slowly stir in the beaten egg to
combine the mixture into a creamy sauce. return the
shrimp to sauce, add the green onions and swirl in the
sesame oil.

Lobster with tomato sauce

6 Lobsters, 1-¼ lbs. each, cut in half lengthwise; tail and claws
disconnected from body; shells intact
Flour, for dredging
1/3 cup(s) Vegetable oil
1/2 cup(s) Extra-virgin olive oil
2 cup(s) Onions, diced 1/4-inch
6 tablespoon(s) Tomato paste
1/2 cup(s) Red wine vinegar
3 cup(s) Hot water
1 quart(s) Italian tomatoes, canned, peeled
1/2 cup(s) Italian parsley leaves, chopped, fresh
1 pound(s) Spaghetti, to accompany
1/4 teaspoon(s) Crushed red pepper flakes

Rinse out lobster bodies completely, leaving shells intact. Lightly
coat exposed meat of lobster tails with flour, shaking off excess.
Heat vegetable oil over medium-high heat in a large skillet. Add
lobster tails to hot oil, meat-side-down. Cook until golden brown,
for about 2 minutes, shaking the skillet occasionally. Remove and
reserve.
Heat 1/3 cup of the olive oil in a large, wide saucepan over medium
heat. Add the onions and cook, stirring, until soft, 3-4 min. Add
lobster body pieces and cook, stirring, until they turn bright red,
about 5 minutes. Stir in tomato paste and cook for another 5 minutes.
Combine vinegar with hot water, add to pan, and bring to a boil. Add
tomatoes, parsley, and salt to taste, bring to a boil, and cook for
another 3 minutes. Season with crushed pepper.
Remove and discard body pieces, allowing all the juices to drain back
into the sauce. Add claws to pan and cook for 7 minutes.
Add reserved Lobster Tails and remaining olive oil. Simmer until
tails are cooked, about 3 to 5 minutes, skimming if necessary.
Remove claws and tails and keep warm. Bring sauce to a boil and cook
until slightly thickened. While sauce cooks, cook spaghetti in
boiling salted water until al dente. Drain.
Toss pasta with half of sauce. Place pasta on a platter and surround
with lobster. Pour remaining sauce over lobster and serve.

You can add crab boil if you like that flavor.

If you want a cleaner lobster flavor, steam in salted water so that the natural salt in the lobster’s flesh does not get leached out.

Here’s a good steamed lobster recipe:

http://www.cooking-lobster.com/cooking-lobster/steamed-lobster.html

You’ll want to adjust the cooking time by about 2-5 minutes if you’re only cooking the tails.

Usually smoked foods are already "cooked". Is that the case here? Do I just need to heat this up?

Smoked Salmon is usually slow cooked at a low 80 F degrees until cured so it is technically raw and still should be cooked at a higher temp. To find many recipes on how to cook salmon, try this site:

http://howtocooksalmon.myniche.biz

I’m sure you will find many articles there to help!

INGREDIENTS
1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
DIRECTIONS
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the Oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve

Good Luck!

even "Red Lobster" has shut it doors in that area.

PLEASE HELP ME

I LOST A BET AND HAVE TO TAKE SOME ONE FOR A LOBSTER DINNER.

THE PALM IS $75.00 FOR ONE LOBSTER ONLY

CAN’T DO THAT PLEASE HELP ME

The Lobster in Santa Monica
Gladstones in Pacifica Palisades (and Universal?)
Moonshadows in Malibu
Enterprise Fish Co. (Santa Monica, LA, etc.)

Expert: Louis Ortiz
Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.
Filmmaker: Jay Holzer

Duration : 0:1:36

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