Method

Fill a large bowl with water and ice and set aside.  Bring a large pot of water to a rolling boil and salt it.

Add the lobster claws to the boiling water and cook for 5 minutes, then transfer to the ice water bath.  When cool, remove the meat completely from the shells and set aside.  Add the remaining lobster parts to the boiling water and cook for 1 minute.  Transfer to the ice water bath.  When cool, remove the heads from the bodies.  Split the tails lengthwise in half, keeping the shells on.  (You can remove the vein from the tail if you like.)

Prepare the sauce.  Put the butter in a large skillet over medium-high heat.  Add the garlic and simmer, shaking the skillet occasionally, until golden brown, 3 minutes.  Add the ginger, red pepper flakes, and salt and cook, shaking the skillet occasionally, until fragrant.  Add the basil and cook briefly, just until wilted. Remove from the heat.

Meanwhile, put the claws and tails in a large steamer.  Top with the pea shoots and a sprinkling of salt, and cook just until the lobster is heated through and the pea shoots are wilted, about 3 minutes.

Mound the pea shoots in the middle of each serving plate and top with the lobster claw meat and tails.  Spoon the sauce over the lobster and serve immediately, with the lemon wedges.

Makes 4 servings

Reprinted with permission from © Jean-Georges Vongerichten, Asian Flavors of Jean-George, by Jean-Georges Vongerichten, published by Broadway Books.  click for book review

more seafood recipes     lobster recipes    chef and cookbook recipes