Lobster With Sizzled Ginger Chilli Oil
|Lobster tails||16 Ounce, thawed, if frozen (2 Tails, About 8 Ounce Each)|
|Thin ginger slices||3|
|Green onion with tops||2 , cut in half|
|Cilantro sprigs||10 (Chinese Parsley)|
|For sizzling ginger chili oil|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Green onion with tops||1 , cut into 1 1/2-inch slivers|
|Slivered ginger||1 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Whole dried chili peppers||2|
|Sesame oil||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Cilantro sprigs||1 (For Garnish, Chinese Parsley)|
1. With scissors, cut lengthwise along the top of each lobster shell to the end of the tail, leaving the fan end intact. Spread the shell open and carefully pry out the meat, leaving it attached at the fan end; lay the meat over the top of the shell.
2. Crush the ginger, green onions, and cilantro sprigs with the flat side of a cleaver to bruise them slightly. Place them in a wok and add a steaming rack. Pour in water to just below the level of the rack; bring it to a boil.
3. Place the lobster, meat side up, in a heatproof dish and set the dish on the rack. Cover and steam until the lobster meat turns opaque, about 6 minutes. Transfer the lobster to a warm serving platter.
4. Heat the vegetable oil in a small saucepan until hot. Stir in the slivered green onion, ginger, garlic, chiles, sesame oil, and salt. Remove from the heat and stir in the soy sauce (the oil will sizzle). Immediately drizzle the oil over the lobster. Garnish with cilantro sprigs.