Iron Chef Masaharu Morimoto has come out with his first cookbook and this spicy lobster recipe is one of his signature dishes.
A master of Asian fusion cuisine, TV's Iron Chef Masaharu Morimoto has released his first cookbook: Morimoto: The New Art of Japanese Cooking (DK Publishing, $40 US). The chef, now in his 50s, has brought his sumptuous recipes to the family kitchen.
The book contains everything from sushi to noodles and soups to various meats (duck, chicken, beef, lamb), to challenging desserts. This lobster dish comes with a side of Lemon Cream. Recipes reprinted with permission.
If you like Morimoto's food, try out his Grilled Pork Chops.
Morimoto's Lobster Masala Recipe:
Ingredients:
- 8 baby beets, preferably golden
- 12 baby carrots
- 12 asparagus stalks
- 12 broccoflower or broccoli florets
- 4 live Maine lobsters, 1 ½ lbs each
- 6 tbsp olive oil, as needed
- Salt and freshly ground white pepper
- 4 tbsp Morimoto Special Spice
- Lemon Cream
Directions:
- It is best to cut up the lobsters after you have prepared all the vegetables. Preheat the oven to 400 F (200 C). Wrap the beets in foil and roast for 45 minutes, or until tender. When they are cool enough to handle, rub off the skins and halve or quarter the beets.
- Peel the carrots and trim to leave about ½ inch of the green stems. Bring a large saucepan of lightly salted water to a boil. Add the carrots and cook for about 4 minutes, until just tender. Drain and rinse under cold running water.
- Trim the asparagus to include the tips and about 4 inches (10 cm) of the stalks. Use a swivel-blade vegetable peeler to trim off the tough skin from the thicker part of stems. In another saucepan of boiling salted water, cook the asparagus and broccoflower until just tender, about 3 minutes.
- Split the lobsters lengthwise in half down the belly. Using a teaspoon, remove the dark "sand sack" from inside the head: this is the only part of the lobster that is not edible. Separate the claws with knuckles attached and crack the claws with a heavy knife. If not cooking immediately, wrap and refrigerate for no more than 2 hours. The sooner you cook the lobsters, the better.
- Heat 2 tablespoons of the olive oil in a very large skillet over moderately high heat. Add 2 lobsters to the skillet, meat side down, arranging the claws flat against the surface of the skillet. (If the lobsters don't fit, use 2 skillets or cook them one at a time.) Saute until the tail meat is golden in colour, 2 to 3 minutes. Turn the lobsters over and season the exposed meat of the lobster generously with 2 tablespoons of Morimoto Special Spice. Add additional oil and cover the skillet. Cook until the lobster tail meat is opaque when pierced and the shells are bright red, about 3 minutes. Remove to a platter or large plate. The claws will take 2 to 3 minutes. Tent the lobsters with foil to keep warm. Repeat with 2 more tablespoons of oil, the remaining 2 lobsters, and 2 more tablespoons of Morimoto Special Spice.
- Heat the remaining 2 tablespoons of olive oil in the same skillet. Add the cooked beets, carrots, asparagus, and broccoflowers. Toss over medium-high heat for a couple of minutes to warm through. Arrange the vegetables around the lobsters and serve the Lemon Cream on the side.
Morimoto Special Spice Recipe:
- 1 tbsp chili powder
- 1 tbsp sweet paprika
- 1 ½ tsp salt
- ¾ tsp freshly ground black pepper
- ¾ tsp ground cumin
- ¾ tsp ground coriander
- ¾ tsp ground ginger
- ¾ tsp garam masala
- ¾ tsp cayenne pepper
Directions:
- Combine all ingredients
- Store in a covered container in a cold, dark place for up to 3 months.
Lemon Cream Recipe:
- 1 cup heavy cream
- 2 tsp sugar
- Juice of 1 lemon
- Pinch of salt
Directions:
- In a chilled bowl, using cold beaters, whip the cream with the sugar until soft peaks form. Add the lemon juice and salt and whip until stiff.
- Cover and refrigerate until serving.
The copyright of the article Morimoto's Lobster Masala in Asian Fusion Food is owned by June Chua. Permission to republish Morimoto's Lobster Masala must be granted by the author in writing.
