Broiled Lobster Tail with Chili Glaze
Rice Noodles, Spicy Pad Thai Sauce
Sunny-Side-Up Quail Eggs, Garlic Chives and Blossoms, Mung Bean Sprouts
Chopped Peanuts, Thai Red Chili, Cilantro, Lime Wedges
Lobster Pad Thai Deconstructed is the second in a series of distinctive Pad Thai dishes having special qualities, ingredients, or plating style ~ it’s Pad Thai with a twist…
One of Thailand’s most popular dishes is commonly made with stir-fried rice noodles, eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, garlic chives, garlic, shrimp, chicken, or tofu, crushed peanuts, coriander and lime ~ the Taste With The Eyes Pad Thai Series incorporates all or most of these ingredients into delicious recipes with unique flair!
Lobster Pad Thai ~ Deconstructed ~ The Recipe
Pad Thai Chili Sauce:
- 2/3 c. chili sauce
- 1/4 c. brown sugar
- 2 T. lime juice
- 2 T. fish sauce
- 1 T. low-sodium soy sauce
- 2 t. grated ginger
- 1 t. Thai chili, seeded & finely chopped
Combine ingredients in a bowl, set aside.
Lobster tails, 3 oz. each, thawed: Slice the shell down the center leaving the meat still attached at the base, taking care not to cut through the meat. Pry the tail open and lift the lobster meat up out of the shell. Close the shell and place the lobster meat on top of the shell. Brush with chili sauce. Place under the broiler set on high heat until the lobster is cooked through, taking care not to overcook. Brush the cooked lobster with a bit more sauce.
Garlic Chives (Allium tuberosum):
I grow garlic chives, also known as Chinese chives or Bai Gui-chai in Thai, for the leaves as well as the flowers. Their upright grassy foliage and snowball-like flower stems make attractive edging in the garden, too. To harvest, cut the leaves from the base of the plant. Slice garlic chive leaves into 3″ to 4″ pieces. Sauté in a small amount of olive oil until tender. Pluck the tiny white star-shaped flowers from the globe. Set aside.
Pad Thai Noodles:
Heat a small amount of oil in a large non-stick skillet or wok. Add cooked/rinsed/drained Thai rice noodles plus some bean sprouts and chili sauce to coat. Toss gently and heat through.
Place small mounds of the noodle mixture on a plate. Weave garlic chives and a few fresh bean sprouts into the mounds. Top with cilantro leaves and chive blossoms.
To make a chili flower: Slice a Thai chili lengthwise, leaving the strips attached at the stem. Place in a bowl with ice cubes and water then let sit until the ends start to curl.
Fry quail eggs in a non-stick pan with a bit of olive oil.
Place the lobster tail in the middle of the noodle mounds and place three sunny-side-up quail eggs around the lobster. Finish the dish with chopped peanuts and dots of the chili sauce. Serve with lime wedges and a Thai chili flower.
Taste With The Eyes Pad Thai Series: