The #TwoIngredientGame is so much fun. I ask you guys to give me two ingredients that make no sense, and I’ll create a recipe. I did so, live, tonight, on Periscope! The two ingredients were ginger and lobster. Enjoy the recipe.
-2 lobster tails, cut into bite sized pieces
-1 pinch of salt and pepper
-1/4 cup of buttermilk
-1/2 cup of flour
-1/4 cup of cornstarch
For the rice:
-1 1/2 tablespoons of olive oil
-1 cup of rice
-2 cups of chicken stock
-1 green tea bag
For the sauce:
-1 tablespoon of vegetable oil
-3 cloves of garlic, chopped
-1/2 inch of fresh ginger, chopped
-1 pinch of red pepper flakes
-2 tablespoons of brown sugar
-1 cup of soy sauce
-1 tablespoon of rice wine vinegar
-2 tablespoons of water
1. For the rice, toast 1 cup of rice in 1 1/2 teaspoons of olive oil until the rice is just starting to turn a light brown. Then, add 2 cups of chicken stock, and 1 green tea bag and cook until the liquid has dissolved.
2. Remove the green tea bag and add a lid to the pot. Let the rice sit for at least 10 minutes, then fluff with a fork and toss in a handful of chopped cilantro leaves.
3. For the sauce, start by sautéing 1 tablespoon of garlic and 1 tablespoon of ginger in 2 teaspoons of vegetable oil until the oil is fragrant. Then add 1 cup of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of water, 1 tablespoon of rice wine vinegar, and 1 pinch of red pepper flakes. Cook on medium heat until the sauce is thick.
4. For the lobster, dip the lobster in a bit of buttermilk, then season with salt and pepper. Then, dredge the lobster in a mixture of cornstarch and flour until coated well.
5. Fry the lobster until it’s golden brown and cooked through. Toss with the sauce and serve over rice. Garnish with fresh cilantro.