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      RECIPE TITLE "Lobster Tails Shanghai Style Copyright © by Wolfgang Puck.
    Excerpted from: Great Gatherings: Star Chefs Entertain at Home Cookbook. Courtesy of macy's

    ...for more great Wolfgang Puck' recipes go to our GREAT CHEFS page

    yieldsServes 8 time---difficulty moderate to difficult

    "For the 2007 Governors Ball, we wanted to do something really exciting at the moment when all the big stars were arriving," says Wolfgang, "so we made this dish, and we used whole spiny lobsters. We did the stir-frying with all the aromatics right at the tables as people were walking in. The smells drove everybody crazy!" For home cooks, he's modified the recipe to use lobster tails, which are easy to find and work with. The effect and flavor are no less exciting. For the spinach leaf garnish, he recommends using small baby spinach leaves, and cautions against overfrying them. "They may not look done, but they crisp up after you take them out of the oil.


    4-inch piece fresh ginger
    8 cloves garlic, minced
    3 cups Chinese plum wine or port
    1/4 cup rice vinegar
    Peanut oil and unsalted butter for searing lobster
    8 frozen raw lobster tails, thawed and split lengthwise
    2 bunches scallions, white and pale green parts, cut into 3/8-inch-thick slices
    2 tablespoons curry powder
    1 cup dry white wine
    2 cups homemade or store-bought fish stock
    1/4 cup Chinese black vinegar or balsamic vinegar
    1 teaspoon red pepper flakes
    2 cups heavy cream
    4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
    Freshly ground black pepper
    Fried baby spinach leaves for garnish

    Preheat the oven to 500°F. Peel the ginger, removing the skin in wide pieces and reserving it. Cut the flesh into fine julienne strips. Cut the skin into coarse strips and set aside.

    In a small saucepan, combine the julienned ginger, the garlic, 2 cups of the plum wine, and the rice vinegar over high heat. Bring to a boil and cook for about 10 minutes, or until only 1/4 cup liquid remains. Remove from the heat and reserve.

    Place a heavy ovenproof 12-inch skillet over high heat and heat until very hot. Add 2 tablespoons peanut oil and heat until the oil is almost at the smoking point. Add 8 lobster tail halves, meat side down, being careful not to crowd the pan, and cook for 2 minutes. Turn the lobster tails over, add 1 tablespoon butter and cook for 1 minute more, or until the shells turn red and the butter is a nutty red. Transfer the seared lobster tails, meat side up, to a rimmed baking sheet and repeat with the remaining lobster tail halves, adding more peanut oil and butter as needed. (The lobster can be prepared up to this point, allowed to cool to room temperature, covered tightly with plastic wrap, and refrigerated for up to 2 days. Bring to room temperature before continuing.)

    Return all the lobster to the skillet and transfer to the oven for about 10 minutes, or until the meat is just opaque throughout. Remove the lobster from the skillet and keep warm.

    Return the skillet to medium-high heat and add the scallions, reserved ginger peels, and curry powder. Sauté lightly for 10 to 15 seconds, and then whisk in the remaining 1 cup plum wine along with the white wine, fish stock, black vinegar, and red pepper flakes. Simmer over medium heat for 10 to 15 minutes, or until the liquid is reduced to 2 cups. Add the cream and continue to simmer for 5 minutes more, or until the liquid is reduced by half. Add the liquid from the julienned ginger, and then whisk in the butter a few cubes at a time until incorporated. Strain the sauce through a fine-mesh sieve. Season with salt and pepper.

    Arrange the lobster tail halves, meat side up, on a warmed oval platter. Spoon the sauce over the lobster tails, and then sprinkle the julienned ginger on top. Garnish with the spinach leaves and serve immediately.

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    book Wolfgang Puck's Pizza, Pasta, and More Since the 1982 opening of his L.A. restaurant Spago, Wolfgang Puck has become a household name. Several restaurants, TV appearances, and cookbooks later, Puck has put together Wolfgang Puck's Pizza, Pasta, and More, a collection of his favorite and most popular recipes. "Eating with family and friends is like having a little party," says Puck. "It is pure pleasure, a relaxing and fun experience. Casual and easy to prepare, these are dishes everyone can make and enjoy."
    Puck starts with the basics--stocks, sauces, dressings, and condiments. With chicken or vegetable stock fresh made or stored in your freezer, you have the base for Hazelnut Brown Butter and Herb Sauce (toss with wild-mushroom ravioli and dust with Parmesan) or Tomato Garlic Basil Sauce (good for pasta or pizza). The salads range from a classic Caesar with Homemade Tapenade Croutons to a Grilled Ahi Tuna Niçoise Salad to a colorful stacked Roasted Beet Napoleon. Thin-crust wood-oven pizzas are Puck's signature and he does not disappoint. The Herbed Artichoke Pizza is studded with sautéed artichoke bottoms, niçoise olives, and caramelized onions and the Tangy Chicken Pizza features peppers, eggplant, and chicken marinated in olive oil, lime, jalapeños, garlic, and cilantro. Try the brunch pizza with scrambled eggs and smoked salmon on a leisurely Sunday.
    The pastas are equally as enticing. Puck suggests making your own and includes his fail-safe recipe. Particularly temping are Angel Hair with Wild Mushrooms, Asparagus, and Shaved Parmesan Cheese, Crispy Calamari with Chinese Noodles and Spicy Garlic Sauce, and Gnocchi with Braised Veal Shank.
    Besides alluring photos of many of the dishes, pictures of Puck and his staff preparing for the 2000 Academy Awards post-party are included (FYI: Haley Joel Osment's favorite pizza is Pepperoni and Mushroom). --Dana Van Nest
    Click here to buy
    bookWolfgang Puck Makes It Easy: Delicious Recipes for Your Home Kitchen 
    He is creator of some of the world's greatest restaurants such as Spago and Postrio. He is known for the fast-growing Wolfgang Puck Express, a line of cooking accessories, television appearances on the Food Network, and a line of soups and pizzas. He is author of five previous cookbooks. Wolfgang Puck is one of the most visible names and faces in the food business.
    Wolfgang Puck Makes It Easy is a groundbreaking cookbook in which Wolfgang Puck shares his creativity and genius so that anyone can prepare these wonderful recipes. Every element of the book aims to make it incredibly easy to create great food of the highest quality and creativity, as only Wolfgang Puck can do.
    In addition to more than 100 recipes, the book features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.
    Click here to buy
    bookLive, Love, Eat!: The Best of Wolfgang Puck
    Wolfgang Puck's enthusiasm for good food could light up several small cities, and you'll find the proof on the pages of Live, Love, Eat! The Best of Wolfgang Puck. In 150 of his favorite recipes Wolfgang Puck demonstrates why and how flavorful food and fun can't be separated from each other--certainly not in his kitchen.
    Consider the ubiquitous guacamole recipe. Puck calls his version California Guacamole. His ingredients are few, the flavors marshaling around roasted whole garlic, which adds to the whole an underlying sweet and mellow deliciousness. It's an act of elevation and restoration for one of the grand treats of the Southwest. Puck is a master of the respectful tweaking of familiar recipes and ingredients in favor of rejuvenation and flavor. The lowly chicken comes to mind. Chicken pot pie becomes Chicken Pot Pie Soup, Puck replacing the traditional crust with delicate dumplings. With Spicy Chicken Pizza (the chicken is marinated in lime juice, olive oil, garlic, cilantro, and minced jalapeño chilies) Puck takes this Neapolitan standard on a side trip to Mexico. Viener Backhendl, Austrian fried chicken, meets Asia by way of panko, Japanese-style bread crumbs. And so on.
    Live, Love, Eat! has chapters devoted to appetizers, soups, salads, pizza and pasta, seafood, poultry, meat, accompaniments, and desserts. This is a richly illustrated book showing what results look like and how they get there. A final chapter, "Basics," is worth the price of admission. --Schuyler Ingle
    Click to buy

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