Florida Spiny Lobster Stir-Fry with Sweet Peppers Recipe

December 26, 2014

With Florida lobster season running through March 2015 (opening again on July 29-30, 2015 for Mini Season), there is still time to land a few bugs for the dinner table. Looking for something a bit different then grilled tails with drawn butter? Chef Justin Timineri’s recipe for lobster stir-fry with sweet peppers has a hint of citrus, and is a great twist on an eastern classic.

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Florida Spiny Lobster Stir-Fry with Sweet Peppers

Serves 4

  • Four 6 oz. Florida spiny lobster tails, shelled and cut into bite-size pieces
  • 1 cup cornstarch
  • 3 Florida sweet bell peppers (assorted colors), sliced thin
  • 1 tbsp. fresh ginger, peeled and chopped fine
  • 4 to 6 garlic cloves, peeled and chopped fine
  • 1 bunch scallions, rinsed and sliced
  • ¼ cup fresh cilantro, chopped
  • 1 tsp. toasted sesame seeds
  • 1 tbsp. cooking oil
  • Sea salt and fresh ground pepper to taste

Stir-Fry Sauce

  • ¾ cup Florida orange juice
  • 1 tbsp. cornstarch
  • 2 tbsp. soy sauce
  • 1 tsp. fresh ginger, peeled and diced fine
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. brown sugar
  • 1 tsp. sesame oil
  • 1 tsp. orange zest, finely grated

Method: Stir-Fry

  1. Preheat a large sauté pan or wok over medium-high heat.
  2. Add the cooking oil to the preheated pan.
  3. Season the cornstarch lightly with salt and pepper.
  4. Lightly dust the lobster bites with the cornstarch.
  5. Carefully place the dusted lobster bites in the oiled pan trying not to overcrowd them.
  6. Cook lobster bites for 1 minute, then move the lobster to the side of the pan.
  7. Add the bell peppers, garlic, scallions and ginger.
  8. Season the ingredients in the pan lightly with salt and pepper.
  9. Stir-fry the ingredients together, and cook for 2 to 3 minutes.
  10. Add the stir-fry sauce and stir to coat.
  11. Add some of the cilantro, saving some for garnish.
  12. Serve lobster stir-fry over a bed of rice and garnish with sesame seeds and remaining cilantro.

Stir-Fry Sauce

  1. In a small sauce pot over medium heat, add orange juice, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and orange zest.
  2. Bring ingredients to a boil.
  3. In a small bowl, combine cornstarch and 3 tablespoons of cold water.
  4. Whisk the cornstarch and water mixture until combined.
  5. Slowly whisk the cornstarch mixture into the sauce mixture.
  6. Continue to whisk until the sauce has thickened.
  7. Bring to a slight boil and let cool.

Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.