Celebrate the 2008 Olympics with an Angry Lobster

by Celia Sin-Tien Cheng
August 18, 2008

The past week has been full of anxiety and excitement for me, watching the Olympics. Even for someone who is not a big sports fan, there’s something about the Olympics that brings out the competitiveness and camaraderie in me. It may sound cheesy but I find watching history being made and dreams fulfilled inspiring.

On a completely separate note, Stephen Starr’s Buddakan flagship in Philadelphia is celebrating its 10-year anniversary, and as part of their celebration of modern Asian cuisine, executive chef Scott Swiderski has shared one of his most popular recipes, angry lobster, with us.

When I look at the photo of the angry lobster, I can’t but help think of the Chinese, who’ve done a great job in hosting the 2008 Olympics. Enjoying lobster while watching the games may prove to be even more exhilaratingly. Try it!

ANGRY LOBSTER
Scott Swiderski
Executive Chef, Buddakan Philadelphia

Sauce
3-4 lobster bodies
1 onion
1 carrot
2 stalks celery
1 stalk lemongrass
1 apple
1 tbsp curry powder
Pinch of red pepper flakes
2 cups plum wine
1 qt heavy cream
1 cup coconut milk
1 tbsp coco Lopez

In a large pot, sear the lobsters until bright red. Add the vegetables, lemongrass and apples and cook for 10 minutes. Add curry powder and pepper flakes and deglaze with plum wine and cook for another two minutes. Add the coconut milk and heavy cream and simmer for 15 minutes. Add the coco Lopez and then remove the pot from the heat and blend until all solids are thoroughly chopped up. Strain through a china cap.

Lobster
Steam three pounds of lobsters. Cool and remove from shell. Reserve shell for garnish and set aside.

Vegetables
4 shiitake mushrooms, stems removed
2 red peppers
2 yellow peppers cut in to quarters
Handful of snow peas
1 bunch asparagus
2 heads bok choy
2 cups carrot cut into coins

Blanch and shuck all vegetables. Set aside.

Lobster Mashed Potatoes
Lobster meat cooked and cut into chunks (use the lobster meat remaining after the three pounds for the main has been set aside)
12 oz mashed potatoes
2 oz cream
1 tbsp butter
Salt and white pepper

In small pot over medium heat mix the meat with mashed potatoes cream and butter. Season to taste with salt and pepper.

Assemble

Heat wok and add little oil. Add the three pounds of lobster meat and vegetables. Toss to warm. Add cream sauce and season to taste. Serve over lobster mashed potatoes.