Weekend Dining: Newport Style Lobster | NBC Southern California

Weekend Dining: Newport Style Lobster

Want a cooking challenge? You won't regret the end product

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    NEW YORK - FEBRUARY 01: A culinary student rushes through the kitchen with greens during a class for aspiring professional chefs at The Institute of Culinary Education in New York City February 1, 2007 in New York City. A boom in all things food, including the popularity of television chefs and cooking shows, is increasing demand for cooking classes for amateurs and aspiring professionals alike. Brian Aronowitz, who works at ICE, says that enrollment for all classes is up, and that the famous cooking school is 24 hour a day facility, with classes, cooking shows, and clean up going on around the clock. "Cooking is the new post-grad type of career," Aronowitz says. (Photo by Chris Hondros/Getty Images)

    Newport Style Lobster

    A creative and adventurous dish from the Newport Seafood Restaurant in San Gabriel.  The Newport Style Lobster is a great challenge to make but an even greater reward to eat. 

    INGREDIENTS:

    • 3-4 lb. Lobster
    • 1-2 cups Corn Starch (enought to coat all of the chopped lobster)
    • 1/2 cup melted Butter
    • 1/2 cup Oil
    • 4-5 cups Green Onions, separated
    • 1/2 cup Garlic
     
    • 1/2 cup Jalapeno, chopped (or more, depending how spicy you want it)
    • 1/2 cup Soy Sauce
    • 1 Tablespoon Oyster Sauce
    • 2 Tablespoon Black Pepper
    • 2 cups Water, separated to 2 cups

    DIRECTIONS:

    1. Chop the lobster.

    2. Coat with corn starch.

    3. Fry for about 5 minutes.

    4. Heat butter and oil in the wok.

    5. Throw in garlic, 1 cup onions and jalapeno. Cook until garlic is golden brown.

    6. Add soy sauce, oyster sauce and black pepper.

    7. Add about a cup of water.

    8. Add lobster, toss to coat.

    9. Add 1-2 cups green onion and another cup of water, and cover for a few minutes on high heat, so the sauce soaks into the lobster.

    10. Continue to stir fry while adding onions, until the moisture has evaporated and the ingredients are dry and sizzling.

    11. Add remaining onions just before plating.