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Gallery Lobster and Tenderloin with Oyster Sauce, Ginger, and Scallions Recipe Summary Servings: 4
Ingredients Ingredient Checklist Coarse salt or sea salt 2 lobsters (each about 1 1/4 pounds) 1/4 cup plus 1 tablespoon low-sodium soy sauce 1 tablespoon cornstarch 1 tablespoon water 1/2 cup homemade or low-sodium store-bought chicken stock 1/3 cup oyster sauce 3 tablespoons mirin 3 tablespoons fresh lemon juice 2 tablespoons coarsely chopped fresh cilantro, plus sprigs for garnish 1/2 teaspoon red-pepper flakes 4 beef tenderloin steaks (each about 5 ounces and 1 1/2 inches thick), tied Freshly ground pepper, to taste 3 tablespoons peanut oil 8 scallions, white and pale-green parts only, cut into 2-inch pieces 16 thin slices peeled fresh ginger (about 1 1/2 inches in diameter) 8 garlic scapes (optional) Steamed jasmine rice, for serving (optional)
Cook’s Notes Garlic scapes are the young, curly flower stalks of garlic and have a mild garlic flavor. They are usually available at farmers’ markets in midsummer.
Gallery Lobster and Tenderloin with Oyster Sauce, Ginger, and Scallions
Recipe Summary Servings: 4
Gallery
Lobster and Tenderloin with Oyster Sauce, Ginger, and Scallions
Lobster and Tenderloin with Oyster Sauce, Ginger, and Scallions
Lobster and Tenderloin with Oyster Sauce, Ginger, and Scallions
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- Coarse salt or sea salt 2 lobsters (each about 1 1/4 pounds) 1/4 cup plus 1 tablespoon low-sodium soy sauce 1 tablespoon cornstarch 1 tablespoon water 1/2 cup homemade or low-sodium store-bought chicken stock 1/3 cup oyster sauce 3 tablespoons mirin 3 tablespoons fresh lemon juice 2 tablespoons coarsely chopped fresh cilantro, plus sprigs for garnish 1/2 teaspoon red-pepper flakes 4 beef tenderloin steaks (each about 5 ounces and 1 1/2 inches thick), tied Freshly ground pepper, to taste 3 tablespoons peanut oil 8 scallions, white and pale-green parts only, cut into 2-inch pieces 16 thin slices peeled fresh ginger (about 1 1/2 inches in diameter) 8 garlic scapes (optional) Steamed jasmine rice, for serving (optional)
Directions
Prepare an ice-water bath. Fill a large stockpot 3/4 full with cold water. Bring to a boil. Add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook 10 minutes. Using tongs, transfer lobsters to ice-water bath, and let cool 5 minutes. Place lobsters on a cutting board. Working with one lobster at a time, twist tail from joint where it meets body. Cut tail in half down center. Twist claws from body; discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Grasp “thumb” of claw, and bend it back to snap it off. Crack claws, and remove meat.
Whisk 1/4 cup soy sauce, the cornstarch, and water in a bowl. Add lobster pieces, and toss; set aside to marinate.
Combine stock, remaining tablespoon soy sauce, the oyster sauce, mirin, lemon juice, chopped cilantro, and red-pepper flakes in a bowl.
Season beef on all sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef, leaving about 1 inch between each steak. Brown on all sides, about 8 minutes total. Add scallions, ginger, and garlic scapes if using. Reduce heat to medium. Cook, stirring scallions, ginger, and garlic scapes occasionally, until an instant-read thermometer inserted into beef registers 125 degrees for medium-rare, 4 to 6 minutes. Transfer steaks to a platter. Remove strings. Cover with parchment paper and then foil to keep warm.
Reduce heat to medium-low. Using a slotted spoon, add lobster pieces to sauce in skillet (reserve marinade). Cook, tossing gently, until warm, about 4 minutes. Transfer lobster to plate with beef.
Add oyster-sauce mixture and reserved marinade to sauce in skillet, and raise heat to high. Simmer, stirring occasionally, until sauce has thickened slightly, 1 to 2 minutes. Arrange beef and lobster on 4 plates. Pour sauce over top. Garnish with cilantro sprigs. Serve with rice if desired.
Cook’s Notes Garlic scapes are the young, curly flower stalks of garlic and have a mild garlic flavor. They are usually available at farmers’ markets in midsummer.
Cook’s Notes
Garlic scapes are the young, curly flower stalks of garlic and have a mild garlic flavor. They are usually available at farmers’ markets in midsummer.
Reviews
Add Rating & Review 10 Ratings 5 star values: 4 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 10 Ratings 5 star values: 4 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 4 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 4 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 4 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
All Reviews for Lobster and Tenderloin with Oyster Sauce, Ginger, and Scallions
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lobster and Tenderloin with Oyster Sauce, Ginger, and Scallions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
