Wednesday, September 5, 2012

Spätzle with Maine Lobster and Coconut Milk Sauce (serves 2 hungry people)


While I was busy at work, my mother dropped off a zip lock bag with some Maine lobster meat that she had prepared.  This is another reason to give your parents a set of your house keys!!  : D  I have made several meals from the lobster meat this week.  I had left over coconut milk so I decided to create this dish and the result looks as good as it tastes! 

Ingredients:

2 T olive oil
1/3 C white onion, chopped
2 garlic cloves, minced
1 1/2 C button mushrooms, julienned
1 C diced vine ripe tomato (skin removed)
1/3 C chopped scallions
3/4 C unsweetened coconut milk
1 t lobster base (Better Than Bouillon)
1 t fish sauce
1 T cornstarch mix in 1 T water
2 cooked Maine lobster tails and its roe (about 11 oz), shelled and deveined, sliced about 1 cm or 3/8-inch thick
15 1/4 oz of prepared Turmeric Spätzle
Dulse and scallions, garnish 
Freshly ground black pepper (optional)
Freshly grated Parmesan cheese (optional)

Method:

1) Heat oil in a large pan over high heat.
2) Once the pan is hot turn heat down to medium and add onion, saute for 1 minute or until translucent.
3) Add garlic, cook for 1 minute.
4) Add mushrooms, cook for 1 minute.
5) Add tomato and scallions, cook for 1 minute.
6) Add lobster meat, cook for 1 minute.
6) Stir in coconut milk, lobster base, fish sauce and cook for 1 minute.
7) Stir in spaetzle and cook for 1 minute.
8) Add cornstarch mixture and stir for 1 minute.
9) Divide the contents into 2 shallow bowls, garnish with torn dulse and chopped scallions, add freshly ground black pepper and grated Parmesan cheese if desired.

it helps to get all of the ingredients ready prior to cooking
stir in the lobster meat
add coconut milk, lobster base and fish sauce
add spaetzle
*If you prefer to use another type of pasta instead of spätzle that would work fine.  However, if you make your own spätzle then you will know what I mean when I say tasty.  You may also substitute the lobster meat with shrimp, crawfish, or scallops, just don't overcook them please! 

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