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.
Florida Spiny Lobster Stir-Fry with Sweet Peppers
- 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
- 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
- Preheat a large sauté pan or wok over medium-high heat.
- Add the cooking oil to the preheated pan.
- Season the cornstarch lightly with salt and pepper.
- Lightly dust the lobster bites with the cornstarch.
- Carefully place the dusted lobster bites in the oiled pan trying not to overcrowd them.
- Cook lobster bites for 1 minute, then move the lobster to the side of the pan.
- Add the bell peppers, garlic, scallions and ginger.
- Season the ingredients in the pan lightly with salt and pepper.
- Stir-fry the ingredients together, and cook for 2 to 3 minutes.
- Add the stir-fry sauce and stir to coat.
- Add some of the cilantro, saving some for garnish.
- Serve lobster stir-fry over a bed of rice and garnish with sesame seeds and remaining cilantro.
- In a small sauce pot over medium heat, add orange juice, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and orange zest.
- Bring ingredients to a boil.
- In a small bowl, combine cornstarch and 3 tablespoons of cold water.
- Whisk the cornstarch and water mixture until combined.
- Slowly whisk the cornstarch mixture into the sauce mixture.
- Continue to whisk until the sauce has thickened.
- Bring to a slight boil and let cool.
Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.