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Kung Pao Lobster

With Chef Gary LaMothe of David Burke Prime

Updated: Friday, 24 Aug 2012, 12:52 PM EDT
Published : Friday, 24 Aug 2012, 9:01 AM EDT

We're cooking Kung Pao Lobster with Chef Gary LaMothe of David Burke Prime.

Step 1: Kung Pao Sauce

Ingredients:

8 oz Pickled Sweet chili
½ oz Chopped Garlic
½ oz Chopped Shallots
¼ oz chopped fresh ginger
½ oz Black sesame seeds
½ oz White sesame seeds
½ oz soy sauce
1 oz Rice wine vinegar
½ oz Paprika
½ oz Mild chili powder
¼ oz oz Ground turmeric
¼ oz Lemon Zest
½ oz Lemon Juice
1 oz Olive oil
2 oz Unsalted butter
Salt and pepper to taste

Method:
In a sauté pan with oil over medium heat, sauté the garlic, shallots and ginger
Add the paprika, chili powder, sesame seeds and turmeric.
Toast for a minute. Add the rice wine vinegar, soy sauce, lemon juice and sweet chili.

Simmer it for 10-15 minutes. Finish it with butter and lemon zest .

Step 2: Lobster

Take a 2-3 pound lobster, Take the claws and knuckles off the lobster, crack it all the way trough.

With a sharp chef knife split the body in a quarters.

Once the lobster has been cracked, toss into seasoned flour, dip into tempura batter and deep-fry for 2-3 minutes

Step 3: Tempura Batter

Ingredients:

1 cup of flour
1cup corn flour
2 egg yolk
2-3 cup of seltzer water
Salt and pepper to taste

Method:
Combine the dry ingredients and set aside.
In a medium bowl, beat the eggs and mix with the seltzer water. Add dry ingredients. Stir until mixed well.

Step 4: Serve

In a deep bowl toss the lobster with Kung Pao sauce, peanuts
Plate in a coup plate deep bowl, garnish with toasted peanuts and fresh cilantro

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