Supplies
- 8 large shiitake mushrooms
- 1 bunch hen of the woods mushrooms
- ½ cup olive oil, divided
- 8 oz angel hair pasta, broked into 1 inch pieces
- 2 (1 1/4 pound) lobsters, steamed
- 1 medium sized onion, diced
- 4 cloves garlic, minced
- 1 tomato, chopped
- 3 cups chicken stock
- 1 Tablespoon hon dashi
- 1 Tablespoon fish sauce
- 2 (1 1/4 pound) lobsters, steamed
- ¼ cup kewpie mayonnaise
- 2 lemons
- ¼ cup chopped parsley
- Salt and pepper
Pasos
- Heat the grill.
- Season the mushrooms with salt and pepper and place them on the grill.
- Grill for 5-7 minutes, flipping once.
- Remove the mushrooms from the grill and slice.
- Heat a large saute pan over medium heat and add 4 tablespoons of olive oil.
- Stir in the angel hair and cook until the pasta is toasted and a medium brown color about 3 mins
- Remove the pasta from the pan and set aside.
- Add 2 more Tablespoons of oil to the pan, add the onion, garlic, & tomato - cook for 5-6 minutes.
- Add the pasta, chicken stock, dashi, and fish sauce and turn the heat to high.
- Stir the mushrooms into the pan.
- Cook for 10 minutes over high heat.
- Split the lobsters in half then brush with oil and season with salt and pepper.
- Place on the grill flesh side down.
- Grill for 2-3 minutes and then turn and grill an additional 2-3 minutes.
- Stir the lobster into the pan with the pasta and sauce, and allow it to all finish cooking together.
- In a small bowl mix the kewpie mayonnaise, zest of both lemons, and the juice of one.
- Drizzle the sauce over the lobster dish.
- Cut the remaining lemon into wedges and use for garnish.
- Finish the dish with chopped parsley.