Stir-Fried Spicy Lobster


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Who knew you could improve on lobster? You can with this delicious stir-fry recipe!

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  • 8 1-lb. lobsters
  • 8 oz. soy sauce
  • 20 oz. unsalted butter
  • 20 oz. angel hair pasta -- cooked
  • 4 oz. sesame oil
  • 4 oz. hot chili oil
  • 8 (1 lb.) lobsters -- blanched & chopped
  • 2 bunches scallions -- thinly sliced
  • 2 red peppers, seeds, membranes removed -- diced small
  • 2 yellow peppers, seeds, membranes removed -- diced small
  • 8 oz. oyster mushrooms -- cleaned and sliced
  • 8 oz. shiitake mushrooms -- cleaned and sliced

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Blanch lobsters and remove all the meat from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces. Bring soy sauce to a boil; add butter in chunks, stirring until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until "al dente." Combine sesame oil with hot pepper oil (approximately 1 oz. total per portion based on the desired hotness). Stir-fry lobsters in oils, after coming up to smoke stage. Add scallions, peppers, and mushrooms. Cook until "al dente." Add angel hair pasta and soy butter to mixture, toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation.

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