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Lobster with Ginger and Scallions
by
Johan Declerck
Calificación: 4.0
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,%20which%20can%20be%20cooked%20separately%20if%20you%3C/p%3E%3Cp%3Elike%20it.%20Twist%20the%20joints%20to%20dislodge%20the%202%20claws%20from%20the%20body.%20Lay%20each%20half%20of%3C/p%3E%3Cp%3Ethe%20body%20flat%20and,%20using%20a%20kitchen%20cleaver,%20chop%20each%20into%203%20pieces.%20Remove%20the%3C/p%3E%3Cp%3Egill%20from%20the%20head,%20close%20to%20the%20shell.%20Lay%20the%20claws%20on%20the%20board%20and%20bang%20them,%3C/p%3E%3Cp%3Eone%20by%20one,%20with%20either%20the%20broad%20side%20of%20the%20cleaver%20or%20a%20hammer%20until%20the%20shell%3C/p%3E%3Cp%3Eis%20cracked%20at%20various%20points%20so%20that%20it%20will%20not%20be%20necessary%20to%20use%20crackers%20when%3C/p%3E%3Cp%3Eeating%20them.%20Cut%20each%20claw%20in%20two%20at%20its%20obvious%20joint.%3C/p%3E%3Cp%3EPut%20all%20the%20head%20and%20claw%20pieces%20into%20one%20large%20bowl%20and%20the%20body%20pieces%3C/p%3E%3Cp%3Einto%20another.%20Pat%20dry%20with%20paper%20towels.%3C/p%3E%3Cp%3EHalf%20fill%20a%20wok%20or%20deep%20fryer%20with%20oil.%20Heat%20to%20a%20temperature%20of%20350%C2%B0F%20(180%C2%B0C),%3C/p%3E%3Cp%3Eor%20until%20a%20cube%20of%20stale%20bread%20browns%20in%2060%20seconds.%20Carefully%20lower%20all%20the%20head%3C/p%3E%3Cp%3Eand%20claw%20pieces%20into%20the%20oil%20and%20let%20them%20%E2%80%9Cgo%20through%20the%20oil%E2%80%9D%20for%2020%20to%2030%3C/p%3E%3Cp%3Eseconds,%20so%20that%20their%20juices%20are%20sealed%20in.%20Remove%20immediately%20with%20a%20large%20hand%3C/p%3E%3Cp%3Estrainer%20and%20put%20on%20a%20large%20platter.%3C/p%3E%3Cp%3EReheat%20the%20oil%20and%20let%20the%20body%20pieces%20%E2%80%9Cgo%20through%20the%20oil%E2%80%9D%20for%20about%2010%20seconds.%3C/p%3E%3Cp%3EEmpty%20the%20oil%20into%20a%20container%20and%20save%20it%20for%20other%20purposes.%20Wash%20and%20dry%20the%20wok.%3C/p%3E){kind=link}