I almost didn’t get the lobster. It wasn’t cheap. And I was all, dammit, I live in Rockland, Maine! I should just wade into the ocean and pull one out heroically with my bare hands. Which is probably illegal. And cold. And impossible. And icky, considering I can’t even hold a live grocery store lobster without tongs. Another admission: I use tongs to grab the lobster and plop it in the pot. And I don’t remove the rubber bands. What can I say? I’m from away. But you only need one to feed two people with this dish. And I used pretty much the whole thing like a plains Native American did the buffalo. Nose to lobster tail, for the win! So I bit the bullet and I am so glad I did. This recipe is awesome. Other notes: for kicks I made a lot of chile oil, but only needed 2 tablespoons. You could absolutely skip this step or simply add red chile flakes to vegetable oil in the skillet. If you don’t feel like making lobster stock you could certainly use chicken broth. But it really does add a lot of depth. So just do it. It makes you feel very chef-y. But also buy a scented candle – I like cinnamon-apple, because your kitchen will be a little briny for a while. This brothy bowl has all the flavors I am looking for in an Asian-inspired dish. It’s spicy, sweet, fishy, and herbal with lots of slurpy, slippery noodles.
Lobster Noodle with Hot and Spicy Scallion Butter
- 1 cup vegetable oil
- 4 dried red chiles, broken in half
- 1 1/2 lb lobster
- 1/4 cup onion, diced
- 2 tablespoons garlic, minced
- Kosher salt
- 1/4 cup dry white wine
- 1 cup lobster stock
- 1 teaspoon Sriracha chili sauce
- 1/4 teaspoon brown sugar
- 2 tablespoons unsalted butter
- 1 cup scallions, roughly chopped
- 1 cup basil, roughly chopped
- 1/2 box rice noodles
To make a chile-oil infusion: in a small pot heat the oil and chiles over medium-high heat until the peppers begin to sizzle. Remove from the heat, cover and let stand to steep for at least an hour.
Steam lobster in a large stock pot in about 2 inches of salted water, 5-7 minutes. Remove to a cutting board and proceed to crack and extract the meat, reserving the tomalley. Return the empty body to the stock pot and simmer a stock. Roughly chop tail, knuckle, and claw meat.
Cook rice noodles according to package directions, drain.
In a large skillet over medium heat, saute onions and garlic in 2 tablespoons of chile oil (the rest can be stored in the refrigerator for several weeks). Turn down the heat to medium-low, add wine, stock, Sriracha, sugar, butter, scallions, and basil.
Turn off the heat. Stir in lobster meat and tomalley, then the rice noodles. Serve in shallow bowls, preferably with chops sticks!