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August 8, 2013

Maine Chili Lobster: LobFest 2013 Finalist

Gerald Huang grew up in Hong Kong, and moved to Montreal and Toronto before finally settling in the New York and New Jersey area. His love of traveling and adventure brought him to this year’s Maine Lobster Festival Seafood Cooking Contest with his recipe for Maine Chili Lobster.

Gerald_0422Gerald Huang  prepares his Maine Chili Lobster for the Maine Lobster Festival Seafood Cooking Contest.

The origin of this recipe was Gerald’s visit to Singapore for the first time this year. He was impressed by their unofficial national dish: Singapore Chili Crab. Upon returning to New York, he created his own version using lobster. “I thought, this is a delicious dish with crab. I’ll bet it would be even better with lobster,” he said.

Gerald was encouraged to enter the Seafood Cooking Contest by his girlfriend, Mimi, when their friends were planning a trip to the Maine Lobster Festival together. All his supporters, including 3 adorable dogs, were just as excited about the contest as he was. They were spotted in the audience wearing orange “Team Gerald” T-shirts with big lobsters on front.

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Gerald’s Table was set with burnt orange placemats, and he served his dish on white square plates. He served an accompanying local white wine, and created a refreshing Thai drink which was spiced with a touch of Old Bay Seasoning. He rounded out his meal with French bread and white rice.

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A Senior Vice President of an IT solutions company on Wall Street, with many leading global banks as clients, Gerald frequently travels to Asia and Europe. He loves dining out wherever great food can be found around the world. On his many journeys, he picks up food ideas, and when he returns home, he likes to reinterpret or adapt those findings.

“The sauce is slightly sweet and a bit spicy, and this dish blends the influences of Malaysian, Indian, and Chinese cuisines. The lemongrass add a nice flavor. You can make this dish as spicy or as sweet as you want, with a little tweaking of the ingredients.”

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We hope Gerald’s worldly travels continue to make their way into his kitchen, where he makes delicious creations like this Maine Chili Lobster.

Maine Chili Lobster
Gerald Huang, Jersey City, New Jersey

Gerald_LobsterChili_0544

2 2-pound Maine lobsters
1 Tablespoon olive oil

Chili Paste:
3 Tablespoons ginger, minced
2 Tablespoons garlic, minced
1/2 cup shallots, minced
2 small red chili peppers, minced
1 Tablespoon shrimp paste
Juice of 1 lime
1 teaspoon salt

Sauce:
1/2 cup ketchup
1 Tablespoon chili sauce
1 Tablespoon bean sauce
1 Tablespoon sugar
1 teaspoon salt
1/4 teaspoon ground white pepper
2 cups stock
1 stalk lemongrass (optional)

Finishing:
4 Tablespoons butter
1 stalk scallion, 1 1/2 inch cut
2 medium eggs, beaten
2 Tablespoons cilantro, chopped

Put all the chili paste ingredients into a small food processor to create a paste. Sauté the chili paste in olive oil over medium heat for 5 minutes. Add the other sauce ingredients into the pan and cook on medium heat for 15 minutes. Purée the sauce in a blender.

Steam the lobsters by putting them in a pot with 1 1/2 inches of boiling water for 10 minutes. Remove the claws and legs from lobsters. Crack them slightly and set aside.

Cut lobsters lengthwise and clean them.

In a sauté pan, cook the lobster bodies in butter, meat side down, for 5 minutes. Turn the lobster bodies over and sauté for 3 more minutes. Remove the lobster bodies to warm plates. Put the claws and legs into the pan and sauté for 5 minutes.

Add the scallions and sauce into the pan with lobster parts and bring to a boil. Remove the pan from heat. Quickly stir in the beaten eggs to thicken the sauce. Add the chopped cilantro into the sauce and serve on the plates with the lobster bodies. Serve with Italian bread or white rice.

Serves 4.

Melanie Hyatt is the editor of Maine Food & Lifestyle and the Plating Up blog.

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