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.
- 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
- 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
- Combine the scallions and ginger in a bowl and salt generously. Let sit for 20 minutes to bring out the flavor and moisture.
- Combine all the liquids and emulsify in a blender or with a whisk. Add the ginger scallion mixture, taste and adjust seasonings.
- 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.
- 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.
- 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.
- Serve the lobster mixture over the crispy vermicelli noodles.