Ginger Scallion Lobster with Crispy Vermicelli

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Forget about the takeout just this once. Myers + Chang’s Karen Akunowicz has a delicious and relatively simple dish that’ll blow that greasy Chinese food out of the water. Try making this dish and you may never be able to look at a takeout container the same way again.


Servings: 4


For the lobster
  • 2 lobsters, 1 ½ pounds each
  • 2 cups English peas, shelled
  • 4 cups pea tendrils, cleaned and uncooked
  • 2 cups rice vermicelli noodles, uncooked
  • 6-8 Thai basil leaves
  • 6-8 mint leaves
  • 1 tablespoon butter
  • 1/4 cup canola oil
  • 1 clove garlic, sliced
  • 1 leek, cleaned and thickly sliced
For the sauce
  • 2 bunches whole scallions, sliced on a bias
  • 2 ounces fresh ginger, peeled and minced
  • 1 cup neutral oil, like grape seed (canola can be substituted)
  • 1/2 cup chicken stock
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons salt


For the sauce
  1. Combine the scallions and ginger in a bowl and salt generously. Let sit for 20 minutes to bring out the flavor and moisture.
  2. Combine all the liquids and emulsify in a blender or with a whisk. Add the ginger scallion mixture, taste and adjust seasonings.
For the noodles
  1. Heat a pot of canola oil to 350 degrees Fahrenheit, and drop in the raw vermicelli noodles. Fry until they puff up and are crispy. Set aside.
For the lobster
  1. To par-cook your lobster: (remember, you only want it slightly cooked, as you will finish it in the wok) Bring a large pot of water to a boil, drop in the lobster, let the water come back up to a boil, and cook the lobsters for 1 1/2 minutes. Remove the meat from the shells quickly to avoid the lobsters overcooking.
  2. In a wok heat 1/4 cup of canola oil, and add the sliced garlic. When the garlic browns, add the sliced leek and toss until it starts to soften and char. Add the par-cooked lobster meat and English peas. Toss with 1 cup of the ginger scallion sauce. Add the butter and swirl to emulsify. Finish with the pea greens, basil and mint. Toss until the pea greens wilt.
  3. Serve the lobster mixture over the crispy vermicelli noodles.

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