Archives for posts with tag: lobster

2 cups lobster meat
1/2 cup mayonnaise (we like the Japanese brand Kewpie)
1/2 yellow bell pepper, finely diced
1/2 red bell pepper, finely diced
2 stalks Chinese celery, finely diced
1 avocado, diced
1/3 cup scallion, finely chopped
2 leaves tarragon, finely minced
Juice of a half lemon
Sea salt
Freshly ground black pepper

Bring a large pot of water to a boil. Place the lobster in the water then turn heat down to medium. Cover and cook until lobster is just cooked through, about 10-15 minutes depending on the size of your lobster. For a 5 pound lobster, we cooked it for 12 minutes. Transfer the lobster to the sink to cool. Once the lobster is cooled, use a hammer to crack the shell and remove lobster meat. Cut lobster meat into large chunks.

In a large mixing bowl, mix the mayonnaise with lemon juice, scallion, tarragon, bell peppers and celery. Add salt & pepper to taste. Then carefully fold in the lobster meat and avocado. Serve at room temperature or refrigerate until ready to serve.

*Note: the water you cooked the lobster in can be reduced down to about 1/3. It’s great to use the next day as a shellfish pasta sauce base, lobster or shrimp bisque, for rice dishes, paella or risotto. Happy Cooking!


It’s October and it’s mushroom season in China! You can find all types of beautiful mushrooms at your local wet market. The shiitakes are thick, plump, meaty and full flavored. For the chive oil, it can be made in advance and refrigerated until ready for use. We use this fragrant oil on everything from poached eggs, grilled salmon and scallop ceviche to brushing on toast before browning in toaster oven. The lobster we picked up from the Tonchuan seafood market was 80 kuai per jin. If you ever get a chance to go shop there, watch out for fish mongers quoting 300+RMB a jin (1 jin = 500 grams, or 1.34 pound) for lobsters. You can always bargain with them, and the fair price should be between 80-120RMB a jin.

1 – 1 1/2 pound live Maine lobster
2 cups shitake mushrooms, sliced
2 cloves garlic, minced
1 small bunch of chives, finely chopped
1/2 cup canola oil
Sea salt
Freshly ground black pepper

In a small bowl, mix the canola oil with finely chopped chives. Add a small pinch of salt. With the back of a spoon, press on the chives and stir around so the chives are incorporated with the oil. Cover with saran wrap and let infuse while you prepare the lobster and mushrooms.

Bring a pot of water to a boil. Place the lobster in the water then turn heat down to medium. Cover and cook until lobster is just cooked through, about 7 minutes. Remove lobster from pot, let cool in the sink and de-shell. Slice the lobster tail into 3/4″ slices.

Heat 1 tablespoon canola oil in a medium saute pan. Add minced garlic, stir for a few seconds then add the mushroom slices. Season with salt & pepper. Cook the mushrooms until they are soft and slightly golden brown.

Place the mushrooms on a plate, top with sliced lobster, drizzle with chive oil and serve immediately.

Spiny lobster at the Tongchuan seafood market.

Jesse likes these mantis shrimp, but they scare me the way they look like bugs. He says they’re tasty when deep fried then tossed in white pepper and salt.

Tanks after tanks of live geoduck.

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