POOL PARTY
LOBSTER
Chef Pecko Zantilaveevan
INGREDIENTS
Stir Fried Vegetables, Ginger Butter
Lobster Ingredients
8 Plum Tomatoes
1 Pound of Butter (unsalted and at room temperature)
1 Tablespoon of Tarragon (fresh & chopped)
2 Tablespoons of Italian Parsley (fresh & chopped)
3 Tablespoons of Ginger (fresh, peeled, and grated)
Salt and White Pepper to taste
4-6 Whole Lobsters ( approximately 1.5 pounds each)
Stir Fry Ingredients
Olive Oil
Delicious vegetables you like (bok choy, julienne carrots, string beans, broccoli, mushrooms)
Ginger (peeled and finely diced
Garlic (sliced)
Fermented Black Beans
Sake
DIRECTIONS
1. Preheat oven to 225 degrees Fahrenheit. In a large stock pot, bring w2ater to a boil. Blanch
tomatoes for 10 seconds. When they are cool enough to touch, remove tomato skins and seeds
and place on a parchment lined baking sheet. Bake for 1 hour.
2. W
hen tomatoes are done, blend with butter and herbs. Puree until combined. Season to taste.
Cover and set aside.
3. C
rank up the grill. Split the lobsters in half and clean. Brush flesh side of lobster with olive oil and
place oiled side on grill for 1 minute. Flip over and spoon butter mixture onto the lobster, evenly
distributing it among all 4-6 lobsters. Continue to cook for approximately 4-6 minutes, until
butter starts to bubble.
4. W
hile lobster is grilling, add olive oil to a hot wok or large sauté pan. Add garlic and stir for
one minute, taking care not to burn the garlic/ Add ginger and stir for one minute more. Add
vege х