Broiled Stuffed Lobster


4 (1-1/4-pound) lobsters, cooked
4 lemon wedges


2 cups crushed reduced-fat round buttery crackers (such as Ritz)
1/4 cup chopped fresh parsley
3 tablespoons fresh Parmesan cheese
2-1/2 tablespoons butter, melted
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce


  1. Preheat broiler.
  2. Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside.
  3. Combine the lobster and stuffing ingredients in a large bowl.
  4. Divide the lobster mixture evenly among tail shells.
  5. Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.


You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.

Makes 4 servings.

Source: Cooking Light magazine

Chinese-style Stuffed Black Mushroom


12 large dried black mushrooms
2 cups warm water
1 tablespoon oil
2 cloves garlic, smashed and chopped
1/2 chicken stock cube
2 teaspoons cornstarch
1 tablespoon cold water
8 oz fresh or frozen broccoli


8 oz raw shrimp
3-1/2 oz fresh or tinned crabmeat
3 water chestnuts
1 tablespoon finely diced pork fat
1/2 teaspoon salt
ground white pepper


  1. Rinse mushrooms in cold water then leave to soak in 2 cups warm water for about 2 hours. Drain. Discard mushroom stems and squeeze mushrooms dry.
  2. Heat oil in a saucepan and gently fry garlic for about 15 seconds. Raise heat and add mushrooms. Stir-fry for 1 minute, then add 1 cup water and stock cube. Simmer very gently for about 1 hour or until mushrooms are tender. Remove mushrooms from cooking liquid and drain.
  3. Thicken cooking liquid with 1 teaspoon cornstarch mixed with cold water and set this sauce aside.
  4. While mushrooms are simmering, prepare the filling. Peel shrimp, flake crabmeat, and peel the water chestnuts. Put the water chestnuts and pork fat in a food processor and blend for about 30 seconds until a rough paste results. Add shrimp, crabmeat, salt and pepper and process for another few seconds.
  5. When the cooked, drained mushrooms have cooled sufficiently to handle, sprinkle the inside of each cap with a little cornstarch. Press on some of the filling, mounding it slightly. If desired, the mushrooms can now be stored in the refrigerator for several hours and the dish finalised just before the meal.
  6. Put the stuffed mushrooms into heat-proof plate and steam for 20 minutes.
  7. Cook the broccoli until it is just tender. Arrange mushrooms in the centre of a serving platter.
  8. Pour any liquid that has accumulated in the steaming plate into the prepared sauce. Re-heat and pour over the mushrooms. Arrange broccoli around the edge of the serving platter. Sprinkle the mushrooms with a little ground white pepper, and serve immediately.

Source: Singapore Food

Chinese Stir-fried Rice Noodle with Shrimp


400 g fresh for-frying rice noodle
8 shrimps, shelled and deveined
1/2 onion, shredded
80 g bean sprout
1 stalk green onion, diced
1 egg, beaten

Shrimp marinade

1/4 tsp salt
1/2 tsp cornstarch
dash ground white peppercorn
1/8 tsp sesame oil


1/4 tsp salt
1/4 tsp chicken broth mix
2 tbsp water


3/4 cup chicken broth
1/4 tsp salt
1/2 tsp sugar
1-1/2 tsp cornstarch
dash ground white peppercorn


  1. Loosen noodles into strands, set aside.
  2. Rinse shrimp and pat dry with paper towel. Mix with marinade, Set aside.
  3. Heat 2 tbsp oil in a wok, stir-fry noodle. Add seasoning ingredients. Toss to mix. Remove to serving plate.
  4. Heat another 2 tbsp oil. Stir-fry shrimp briefly. Add onion, bean sprouts and green onion. Toss to combine.
  5. Add sauce ingredients and bring to a boil. Mix in beaten egg and toss until set. Pour over noodle and serve.

Makes 2 to 3 servings.

Source: Rice and Noodles: Delicious Recipes

Sauteed Cut-up Lobster with Chili Sauce


1 cup loosely packed basil
4 garlic cloves
1/4 cup white wine vinegar
1/3 cup plus 3 tablespoons extra virgin olive oil
fine sea salt and freshly ground black pepper
two 1-1/2-pound live lobsters, rinsed with cold water
2 to 3 hot red chilies or jalapeno peppers, seeded and minced, or 1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
3 tablespoons unsalted butter, softened at room temperature
1/2 cup coarsely chopped unsalted peanuts
one 8-ounce package Asian thin rice stick noodles or cellophane (bean thread) noodles, fried in 3 tablespoons hot oil until puffed


  1. Put the basil in a food processor fitted with the metal blade. Pulse to begin chopping, then add the garlic and vinegar and pulse to puree. With the motor running, drizzle in 1/3 cup of the oil, season with 1 teaspoon salt and 1 teaspoon pepper, and pour into a container. Set aside.
  2. Put the lobsters in a plastic bag and put them in the freezer for 20 minutes to numb them.
  3. Remove them from the freezer and use a sharp, heavy chef’s knife to split the lobster in half lengthwise through the body, which will kill them instantly.
  4. Remove the claws and crack them with the blunt side of the knife. Remove the tail shell, cut it in half, and cut each half into 2 or 3 pieces.
  5. Alternatively, you can par-cook the lobster by steaming it for 6 minutes, then hacking it up.
  6. Marinate the lobster in half of the basilgarlic-vinegar puree.
  7. Pour the remaining 3 tablespoons oil into a large wok or heavy-bottomed saute pan and heat it over high heat. Add the chilies, stir-fry for 30 seconds, then add the hacked lobster; in batches if necessary. Quickly stir-fry the lobster in the oil for 1 to 2 minutes, periodically splashing it with a few tablespoons of wine to help steam and flavor it.
  8. Cover the wok and let it steam for 4 to 5 minutes. The lobster is done when the shell has turned bright red and the meat is opaque.
  9. Add a few tablespoons of basil puree, butter, and peanuts to the wok and stir to coat the lobster. Serve the lobster pieces with their shells on a platter or individual plates on a bed of fried noodles.
  10. Pass nutcrackers and plenty of napkins alongside.

Makes 2 servings.


  • Replace the lobster with fresh jumbo shrimp, Louisiana crawfish, or mussels, cooking all of them in their shells.
  • Serve the lobster and sauce over linguine or basmati rice.
  • Add sliced chicken breast, sauteed until brown, along with the lobster. Or add halved, blanched, shocked, and drained broccoli raab stems along with the lobster.

Source: Nightly Specials

Steamed Sea Bass with Lemongrass


four 8-ounce boneless sea bass or striped bass fillets, skin on
1/2 cup bottled clam juice
1/2 cup dry sherry
2 tablespoons plus 2 teaspoons soy sauce
1/2 cup unsweetened coconut milk
2 or 3 lemongrass stalks, crushed
2 tablespoons peeled, minced ginger
1 dried chili or 1/4 teaspoon crushed red pepper flakes
1/4 cup chopped scallions, plus more for serving
12 large shiitake mushrooms, stems removed and discarded
1 small bok choy, halved and sliced lengthwise into wedges
1 tablespoon Thai red curry paste, or to taste
lettuce leaves, for lining the steamer basket
fine sea salt and freshly ground black pepper


  1. Pour the clam juice, sherry, soy sauce, and coconut milk into a heavy-bottomed saute pan or pot the same diameter as your bamboo steaming basket and bring the mixture to a boil over high heat. Reduce the heat so the liquid is simmering and add the lemongrass, ginger, chili, scallions, mushrooms, bok choy, and curry paste. Continue to simmer gently for 15 minutes to let the flavors mingle.
  2. Arrange a layer of lettuce leaves in the steamer basket to keep the fish from touching the raw bamboo. Season the fillets with salt and pepper and arrange them on the lettuce in the steamer. Set the steamer over the simmering liquid, cover with the bamboo cover, lower the heat, and steam gently until the fish is cooked through, 8 to 9 minutes.
  3. Remove the steamer from the pot. Use tongs to remove the bok choy and mushrooms from the liquid and divide them decoratively among 4 dinner plates or wide, shallow bowls. Arrange the fish fillets on top of the vegetables on each plate. Pass the rice family style from the bowl.
  4. Use tongs to fish out and discard the lemongrass and ladle a little of the broth over the fish on each plate. Scatter some scallions over each serving and serve.

Makes 4 servings.

Source: Nightly Specials