RECIPE BELOW This garlic noodle recipe was invented at Thanh Long Restaurant in San Francisco many years ago. I first enjoyed these noodles at a restaurant in the Mission District where it was served with jumbo tiger prawns, whereas the original dish is served with roasted Dungeness crab. I'm trying it here with my own sweet garlic lobster. Please Follow Me: Facebook: www.facebook.com/ru.cooks Instagram: www.instagram.com/rucooksphotos/ Twitter: twitter.com/RuCooks YouTube: www.youtube.com/channel/UC3RHUIV08lqS9Vz-r0azgBQ RECIPE: Garlic Noodles with Sweet Garlic Lobster Ingredients 1. Half a package of Spaghetti noodles, about 8 ounces. Or your pasta noodle of choice 2. 3 lobster tails, or your shellfish of choice 3. ¼ cup cilantro 4. 2 bulbs of Garlic 5. 2 tablespoons of soy sauce 6. 1 tablespoon of Worcestershire Sauce 7. 2 tablespoons of Oyster Sauce 8. 1 tablespoon fish sauce 9. ½ cup dry white wine 10. 1 to 2 tablespoons red chili garlic sauce 11. 1 tablespoon of honey 12. Around 2/3 to 1/3 cup finely grated Parmesan cheese. Parmigiano-Reggiano is highly recommended, but you can use something like Pecorino Romano. And it is best to grate the cheese yourself. 13. Chives for garnish. You could also use scallions or green onions. 14. One stick of butter (8 tablespoons) RECIPE INSTRUCTIONS: (THERE ARE TWO) Garlic Noodles 1. Begin by boiling some water. Once the water is boiled you want to time the making of the sauce in accordance with the cook time of the pasta. I recommend staying away from al-dente noodles and instead fully cooking them. It just works better for this dish. 2. Once you have figured out your timing, cook the noodles in water with just a little bit of salt. Again, we’re avoiding the Italian tradition of salting the water like seawater, so you’ll be adding something like 1 teaspoon of salt at most. 3. Finley chop about ½ cup of garlic 4. Grate 1/3 cup up to 2/3 cup of Parmesan and set aside. 5. Begin your sauce by melting 4 tablespoons of butter over medium heat in a nonstick pan. 6. Once the butter is bubbling add your minced garlic, BUT NOT ALL OF IT. Save some for the lobster. Cook the garlic until just before it browns. 7. Then add your soy sauce, Worcestershire sauce, fish sauce, and your oyster sauce. 8. On medium to medium-low heat, reduce all of the sauces with the garlic down until lightly thick like pancake syrup. 9. Once noodles are done, take them right out of the cooking water and place them in the pan with the sauce, letting some pasta water get in, which will help hydrate and (because there’s some starch in the water) thicken the sauce and make it creamier. 10. Toss the noodles in the sauce until evenly coated. 11. Add your parmesan and mix it in as well. 12. Set this all aside and move on to step two below. Sweet Garlic Lobster (you can do this with other shellfish too) 1. Finely chop ¼ cup cilantro (separately) and set aside. 2. Split lobster tails in half lengthwise (leave the shells on) and season with salt and put them in the fridge until you’re ready for them. 3. Melt 4 tablespoons of butter with a splash of olive oil in a 10 to 12 inch skillet on medium heat. 4. When the butter is bubbling a bit, place your lobster tails flesh side down in the butter and season with salt and pepper. 5. When the lobster tails begin to show a slight hint of red on the bottom edge of the shells, put a lid on the skillet, then reduce heat to medium-low. 6. Total cook time varies between 5 to 12 minutes—this depends on the size of the tails, and your desired level of doneness, you want the flesh of the lobster to be opaque, but not rubbery. 7. Somewhere in the middle of your 5 to 12 minutes you can flip your lobster tails and add your minced garlic. 8. Once nearly cooked add about ½ cup of dry white wine, 1 to 2 tablespoons of red chili garlic sauce (depends on how spicy you want this), and one tablespoon of honey. Stir together and reduce. 9. Once the sauce has thickened, add about 1 tablespoon of cilantro and serve. 10. Don’t forget to pour some of that delicious lobster sauce over your noodles. Music: Cold Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/ Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100499 Artist: incompetech.com/

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