A messy glorious affair of steamed and baked lobster tossed with aromatics in a lightly spiced sauce. Wet naps essential.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Cookie Smart Reviews | 2021-08-06 02:42:11 |  44,040 Views |
Chinese recipe for GINGER-BOSUIT-LOBBY | Simple and easy
Serious Eats / J. Kenji López-Alt
I have fond memories of my pre-Food Lab years when I was a little kid going with my dad and two sisters from Boston’s Chinatown to East Ocean City home of the best dry-cured beef chow fun in the world (at least according to my little sister). The best trips were the ones where we would stand in front of the giant tanks they had in front of the restaurant and pick out our dinner for the evening. Sometimes it was spider crabs (the waiters would fish one out and hold their giant legs at arm’s length) sometimes Dungeness but in the summer season it was lobsters.
As we sat at the table pecking away at razor clams in black bean sauce spicy green peppers stuffed with shrimp paste and live Maine shrimp stir-fried in their shells the crustacean was quickly whisked off to the kitchen to meet its maker. Along with it was a bowl of mild soy sauce to dip the bodies in while we sucked the juices from the heads.
