Spaghetti with Lobster, Tomatoes, and Capers

Jasper White's extensive research into the history and culture of New England's cooking style and his bold renditions of New England chowder, shellfish, and lobster dishes have made him the leading spokesman for New England's regional cuisine.

His cooking has also won a lot of awards. He was appointed to Food & Wine's Honor Roll in 1983, and Cook's Who's Who in 1984. He received the Ivy Award in 1990 and the James Beard award for Best Chef in the Northeast in 1991. You'll find Jasper White's philosophy along with the recipes for his magical chowders in his cookbook, Cooking from New England, published by HarperCollins.

Ingredients

2 live lobsters (about a pound each)
1 pound ripe tomatoes
8 ounces imported spaghetti
2 tablespoons olive oil
1 large clove garlic, finely chopped
Freshly ground black pepper
1 heaping tablespoon capers
1 branch basil (5 or 6 leaves), coarsely chopped
2 tablespoons sweet butter
Salt

Bring a large pot of salted water to a rolling boil. Drop the lobsters in for exactly 3 1/2 minutes. Allow the lobsters to cool at room temperature. When cool enough to handle, shuck the meat from the claws, knuckles, and tails. Cut into 3/4-inch pieces and reserve.
Peel the tomatoes by scoring the top of each one and blanching in boiling salted water for 30 seconds to a minute. As soon as you see the skin loosen, remove and shock in ice water. Peel off the skin; quarter tomatoes and cut away the seedy center. Dice the remaining tomatoes into 1-inch chunks. Reserve.
Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, heat up a large (10-inch) sauté pan and add the olive oil. Place the lobster meat in the hot oil, along with the garlic. Grind a little pepper over the lobster. Sauté for 1 minute -- you will see the oil turn red. Now add the tomatoes, capers, and basil. Cook for 2 more minutes. Drain the pasta and add to the pan along with the sweet butter. Salt and pepper to taste. Divide evenly into 4 warm bowls and serve at once. Yields 4 appetizers or light lunch portions.

Robb Walsh is a contributing editor for American Way and the recipient of the 1996 James Beard Foundation Journalism Award.

http://www.americanair.com/away/WorldClassCuisine/Chefs_white.htm

Lobster Basque Style

Adapted from Gertrude's
Time: 2 hours 15 minutes

16 quail eggs
Sea salt or kosher salt
4 lobsters, about 1 pound each
2 tablespoons duck fat, or butter
6 ounces Bayonne ham, cut in strips 1/4 inch thick by 1/4 inch wide
2 red bell peppers, halved, seeded and thinly sliced
2 green bell peppers, halved, seeded and thinly sliced
1 Spanish onion, halved and thinly sliced
4 garlic cloves, peeled and sliced
6 tomatoes, peeled, seeded and thinly sliced
1 tablespoon chopped fresh thyme
1/2 teaspoon Spanish piments d'espelettes powder (see note) or 1 teaspoon minced
fresh jalapeño pepper
Freshly ground black pepper
1 teaspoon tomato paste
2 teaspoons sherry wine vinegar
3 tablespoons extra virgin olive oil
4 handfuls mesclun greens
4 fresh basil leaves, torn into pieces.

1. Fill a medium pan with water, and bring to a boil. Add the quail eggs, and simmer
for 1 1/2 minutes. Transfer the eggs to a bowl of ice water to stop the cooking. When
cool, peel. Cover, and refrigerate until needed.
2. Bring a large pot of water to a boil, and add about 2 teaspoons of salt. Add
lobsters, and cook for 12 minutes. Remove from water, and allow to cool
completely. Pull off the tails, and remove the meat from the shells; reserve the
remainder of the lobster for another use. Cover, and refrigerate the meat from the tails
until needed.
3. Stew the peppers. In a large sauté pan over medium-low heat, heat the duck fat,
and add the ham. Sauté until lightly browned, 3 to 4 minutes. Add red bell pepper,
green bell pepper, onion and garlic, and sauté until slightly softened, about 5
minutes. Add tomatoes and thyme. Cover, and cook for 30 minutes, stirring at times.
Add water if needed; there should be a few tablespoons of liquid. Add piments
d'espelettes powder or jalapeño, and salt and pepper. Sauté for 1 minute. Remove
from heat. Allow to cool completely, then cover, and refrigerate until chilled, at least
1 hour.
4. For the dressing, combine 2 tablespoons of pepper stewing liquid, tomato paste,
vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
In a large bowl, combine mesclun greens and basil. Add 2 tablespoons of dressing,
and toss to coat the leaves.
5. To serve, spoon about 1 1/2 tablespoons of stewed peppers in the center of each of
four plates. Lean a lobster tail on the peppers, and spoon remaining dressing on the
meat. Place a handful of greens closely around and partly on the lobster. Place 4 quail
eggs on the outer edges of the plate, and drizzle the remaining dressing around the
plate. Yield: 4 servings.
Note: Piments d'espelettes powder may be ordered from S.O.S. Chefs of New
York, (212) 826-6514; 4 ounces, $8.50.

from New York Times 1999

======================

Morton Bay "Bugs" Lobster Tails with Ginger Mint Butter

Ingredients

4 lobster tails (8 to 9 ounces each), thawed if frozen, or 4 live Maine lobsters (1-1/4 to 1-1/2 pounds)
8 tablespoons (1 stick) butter
2 tablespoons chopped fresh mint or 1-1/2 teaspoons dried
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 teaspoon grated lime zest
3 tablespoons Asian fish sauce or soy sauce
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste

Preheat the grill to high.
If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife; use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes; this will dispatch them instantly. (Alternatively, bring 8 quarts of water to a boil in a large pot with a lid.
Add the lobsters, cover the pot tightly, and boil for 2 minutes. Using tongs, transfer the lobsters to a platter and let cool. Then cut in half and grill as directed.)
Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set the lobsters or tails aside while you prepare the ginger-mint butter.
Melt the butter in a small, heavy saucepan over low heat. Add the mint,
ginger, garlic, and lime zest and increase the heat to medium. Cook until the mixture is fragrant, but not brown, about 3 minutes. Stir in the fish sauce and lime juice and bring to a boil; then remove from the heat.
Brush the cut sides of the lobster tails or lobsters with the ginger-mint butter and sprinkle with salt and pepper.
When ready to cook, oil the grill grate. Arrange the lobster halves or tails and claws (if any) cut sides down on the hot grate and grill for 6 to 8 minutes. Turn, using tongs, and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, brushing generously several times with the butter as the lobsters cook.
Transfer the lobsters to serving plates or a platter and pour any remaining butter over them. Serve immediately.

Source: The Barbecue Bible by Steven Raichlen (Workman Publishing, 2008) Method: Direct grilling Serves: 4 Advance Preparation: None

Spago's Vanilla Lobster Sauce Pasta

Spago's Vanilla Lobster Sauce Pasta
Recipe by: Spago's
Serving Size: 4 Preparation Time :0:30
Categories: Pasta Seafood
Amount Measure Ingredient -- Preparation Method
2 Lobster Bodies
1/4 cup Shallots, chopped
2 tablespoons Garlic, chopped
2 teaspoons Ginger Root, chopped
1/2 Jalapeno Pepper, chopped
1/4 cup Carrots, chopped
1/4 cup Celery, chopped
1/2 Vanilla Bean, split
1 cup White Wine
1 cup Chicken Stock
1/4 cup Coconut Milk
1/4 cup Heavy Cream
Sea Salt, to taste
White Pepper, to taste
2 tablespoons Butter, cut up
1 pound Fresh Pasta

Combine the lobster, shallots, garlic, ginger, jalapenos, carrots, celery, and vanilla bean in a large sauce pan and saute foe 3 to 4 minutes. Add the wine and cook until the mixture is reduced by half. Add the chicken stock and reduce by a third. Add the coconut milk and heavy cream and cook for 10 to 15 minutes until it is thickened. Then thoroughly break up the lobster shell - to release the lobster taste into the sauce - with the back of a heavy spoon or an immersible blender.
Strain cooked sauce well through a colander lined with cheesecloth or a fine chinois.
Return sauce to saucepan and season with salt and pepper. Whisk in the butter to emulsify and reduce sauce again over high heat. Cook pasta slightly less than al dente and add to the saucepan. Serve with sauteed shrimp or grilled salmon.

Spago's Vanilla Lobster Sauce Pasta 2

Recipe by: Spago's and Hazy
Serving Size: 2 Preparation Time :0:30
Categories: Pasta Seafood
Amount Measure Ingredient

1 can Frozen Lobster Meat, Defrosted
1 tablespoon Olive Oil
1/4 cup Shallots, chopped
2 tablespoons Garlic, chopped
2 teaspoons Ginger Root, chopped
1/2 Jalapeno Pepper, chopped
1/4 cup Carrots, chopped
1/4 cup Celery, chopped
1 tablespoon Vanilla Extract, split
1 cup White Wine
1 cup Chicken Stock
1/4 cup Coconut Milk
2 teaspoons Cornstarch
6 teaspoons Water
2 tablespoons Butter, cut up
1 pound Fresh Pasta
Black Pepper, crushed

Preparation Method

Open can of lobster meat and cut into bite size pieces, draining and saving juices and shell bits. Combine the shallots, garlic, ginger, jalapenos, carrots, and celery in a large sauce pan and saute for 3 to 4 minutes with the oil. Add the wine and vanilla and cook a few minutes. Add the chicken stock and cook a few minutes. Add the reserved lobster juice.
Strain sauce well through a colander lined with cheesecloth or a fine chinois. Discard vegetables.
Return sauce to saucepan and add the coconut milk. Cook a few minutes and add the lobster pieces. Mix the cornstarch and water and stir into sauce to thicken. Remove from heat and whisk in the butter to finish sauce. Cook pasta slightly less than al dente in plenty of boiling salted water. Drain pasta and put on serving plates. Pour lobster mixture on pasta and top with cracked black pepper. Enjoy!
Serving Ideas : Wonderful as a buffet dish.
NOTES : Also good with shrimp of scallops. Add more peppers

Lobster Risotto à la Marie

Marie Malloy Hayes

Marie w/ dau Keeley

from Chef Marie Molloy Hayes

Lobster
White wine
Lemon
Black peppercorns
Roe
Butter
Arborio Rice

Detach tail from live lobster. Remove roe and set aside. Cook in lobster tail in court bouillon (white wine, onions, carrots, celery, peppercorns, lemon and water).
Process roe with room temperature butter. Put in fridge. (May be shaped into a roll, so pieces can be cut off. Store excess in freezer for later use)

Separate lobster head. Discard body. Sauté heads until red, then add onion, carrots, celery. Add water. Bring to boil. Simmer 15 minutes max. (Simmering lobster longer than 15 minutes brings out toxins)

Cook rice according to directions using strained court bouillon as part of the liquid.

When rice is done, add some of the roe butter. Risotto will turn pink. Add lobster pieces.

Marie graduated from the Culinary Institute of America. She teaches Culinary Arts in New York. Her husband, Patrick Hayes, also a graduate of the CIA, is Maddie's brother..

Bouillabaisse Newportaise with Lobster

from Chef Joseph Donon

Real French Bouillabaisse with Mediterranean seafood is not a practical dish to make in America, so the Vanderbilt chef, Joseph Donon, created Bouillabaisse Newportaise which consists of all Rhode Island seafood. Chef Donon (1888-1982) came to America in 1912 as chef de cuisine for Henry Clay Frick. He returned to France to serve in World War I; he was awarded the Croix de Guerre and the Médaille d'Honneur. Back in the United States, he supervised the kitchens of Mrs. Hamilton McK. Twombly, daughter of William H. Vanderbilt in Manhattan and in Newport.Chef Donon is the author of The Classic French Cuisine : A complete cook book for Americans - the distillation of a master French chef's lifetime experience, from which this recipe is taken.

Bouillabaisse Newportaise

Ingredients
- 1 small Bay Leaf
- 1 quart white wine
- 5 pounds blackfish (tautog)
- 5 pounds sea robin
- 5 pounds small lobsters (chicken lobsters)
- 2 Tbs. chopped onion
- 2 Tbs. chopped leek, white part only
- 2 cups peeled, seeded, chopped tomatoes
- 4 garlic cloves
- 1 tablespoon chopped parsley
- 2 teaspoons powdered saffron
- 1 tablespoon olive oil

Serves 8

Directions

Cut the fish in large chunks and the lobsters in halves
Add the remaining ingredients, toss well to blend, and set refrigerator for 2 hours.
Half an hour before serving time, put fish, seasonings and wine in a large flat pan and bring the liquid quickly to a boil.
Reduce the heat, cover the pan, and simmer gently for 15 - 20 minutes. The fish is sufficiently cooked when it is opaque and flakes readily at the touch of a fork.
Adjust the seasoning and serve the bouillabaisse in a soup tureen, with toasted French bread.

Baked Stuffed Lobster on Skewers

- Large Lobsters Boiled and Cracked from Young Bruce - Lobsters -

by Chef Michael O'Brien of Carrie's, Providence, Rhode Island

Chef Michael O'Brien, of Carrie's Seafood restaurant in Providence prepares award winning three pound baked stuffed lobster, served with wine. He showed how to make his popular dish on Carrie’s Cooking Show which at one time aired Fridays at 6 p.m. on Cox Channel 3.
I did catch part of an interview with him on Fri March 20, 2009, but unfortunately I have not been able to track the recipe down. Today I put in an email to him. Hopefully, I will hear from him. Chef

On the March 20th interview, Chef Michael O'Brien cooked 3-lb lobsters with a stuffing which had clams and a bit of bacon.

As for the preparation, Michael advised:

Split the lobsters, being careful to not break the backs.
Fill the lobsters.
Insert a long skewer up the back so lobsters will not curl.
Drizzle the stuffing with butter so stuffing will toast, not burn.
Bake at 450 until done. They are done when flesh in no longer gray, but pure white.
Remove the skewers.

Sources:
Interview Channel 3 Michael O'Brien, March 20, 2009.
Carrie's 1035 Douglas Avenue, Providence, RI 02904, (401) 831-0066
http://www.carrieslobstersandseafood.com accessed July 20, 2009
Chef Michael O'Brien's videos http://www.carrieslobstersandseafood.com/videos.html
Carrie's Menu http://www.carrieslobstersandseafood.com/menu.php

L o b s t e r s-
Carrie's has the best 3Lb. hard shell lobsters! Voted Best Lobsters In Rhode Island!

Grilled - (As seen on our cooking show) With sea scallops and shrimp, finished with a saffron infused garlic butter
Boiled Or Boiled With Steamers - your choice!
Fra Diavolo Or Ala Mama - Sauteed in its shell with mussels and steamers in a spicy marinara or a garlic white wine sauce over linguine
Lazy Man - All of the meat is removed and baked with a light cracker crust
Baked Stuffed - Stuffed with sea scallops, shrimp and our seafood stuffing
Fisherman - Claw meat is removed and then stuffed into lobster with shrimp, sea scallops and our seafood stuffing

Butternut Squash Risotto & Lobster

Frances Rivera has an exquisite fall recipe that's easy to fix and sure to delight! Weíre making butternut squash risotto with lobster -- a perfect way to welcome fall in tonight's Dish.

The Restaurant: Mistral
The Chef: Mitch Randall
The Dish: Butternut Squash Risotto & Lobster with Cider Butter

Serves 2

Ingredients

2 - 1 1⁄2 pound Maine Lobster
1 cup Arborio Rice
1 Medium Butternut Squash
2 1⁄2 cups Chicken Stock
2 oz Apple Cider
1 ea White Onion, chopped
4 oz Butter
2 T Olive Oil
1 T Fresh Thyme
Garnish Fresh Chervil
Black Pepper
Sea Salt

Cooking the lobster

Bring approximately three quarts of water to a boil with a generous pinch of sea salt. At boiling - after removing rubber bands from claws - add lobsters and simmer for 6 minutes.
Remove lobster from water and place directly into an ice bath (50/50 water to ice.) This will stop the lobster from overcooking and make it easy to remove the meat. Separate the lobster meat from the shell keeping the tail and, especially the claws, in one piece. Set aside the claws for garnish and cut the tail and knuckles into bite-size pieces. Keep chilled until ready to finish risotto.

Preparing the risotto

Cut the butternut squash in half, lengthwise. Coat one half with olive oil, season with salt and pepper, and roast, face down, at 350° for 25 minutes or until soft.
Peel the remaining half and dice into 1⁄2 inch pieces and dice the onion to the same size. When roasted squash is cool, remove skin, stir into a smooth puree,and season, if necessary.
In a medium-size saucepan, melt half the butter over medium heat and add diced onion. Cook until translucent and add diced squash. Season with salt and pepper. Add the Arborio rice and toast rice with the vegetables for about 2 minutes. Add 21/4 cups of chicken stock slowly, a ladle at a time, stirring constantly, waiting until most of the liquid is absorbed before adding more. This process brings out the starches in the rice and is the key to a creamy texture.
When half the chicken stock is added, fold in roasted squash and continue to add stock and stirring until rice is al dente. Take risotto off the heat and stir in 1ounce butter, thyme, and cut lobster, season well.

Cider Butter

In a small saucepan, add cider, 1⁄4 cup of chicken stock and bring to a boil. Add remaining butter and a pinch of salt. Place lobster claws in the cider butter and warm through. Place risotto into two serving bowls and garnish with the lobster claws, cider butter, and fresh chervil.

Source:WHDH TV 7 http://www1.whdh.com/features/articles/dish/BO128867

Pappardelle with lobster, mushrooms, shallots and cream

96 From Jasper White Lobster at Home

(Serves 4 as a first course,
2 as a main course)

Ingredients

2 live 1-pound chicken lobsters
1/2-ounce dried porcini mushrooms
1/2 cup hot water
4 tablespoons kosher or sea salt, plus some for seasoning
6 ounces fresh button, cremini orshiitake mushrooms
4 tablespoons unsalted butter, divided

2 shallots, finely diced
1/4 cup heavy cream
Freshly ground black pepper
8 ounces dried pappardelle, fettuccine or other wide egg noodle
4 sprigs Italian parlsey, coarsely chopped

Directions

Parboil the lobsters for 3 1/2 minutes; drain and cool at room temperature. Use a cleaver to crack the shell and remove lobster meat. Cut the meat into 3/4-inch dice, cover and refrigerate.
Soak the dried porcini in hot water until tender. Drain, reserving the soaking liquid, and coarsley chop. Slice the fresh mushrooms about 13-inch thick.
In a large saut pan, melt 3 tablespoons of butter over medium heat. Add the lobster pieces and saut them about 2 minutes until fully cooked. Lift lobster out of the butter, letting it drain over the pan before putting it on a plate. Cover to keep warm. Add the shallots to the butter and cook 1 minute. Add the fresh mushrooms and cook 2 to 3 minutes more until the mushrooms are soft. Add the dried mushrooms, soaking liquid and cream.
Bring to a boil, season with salt and pepper and remove from the heat.
Fill an 8-quart pot with 4 quarts water. Add 4 tablespoons salt, bring to a rolling boil, add the pappardelle and cook until al dente, about 8 minutes. About 2 minutes before the pasta is done, return
the mushroom mixture to a boil.
Drain pasta so it's as free of water as possible; add it to the saut pan. Add lobster meat, remaining butter and parsley. Mix thoroughly over heat. When noodles are well-coated, serve.
.

NOTE

This recipe uses fresh domestic mushrooms with dried porcini. If you wish, use fresh porcini or other wild mushrooms in place of the dried and substitute 14 cup of lobster or chicken stock, white wine or water for the 1/2 cup hot water for soaking

Source: From Jasper White Lobster at Home Page 96
online BY ISABEL FORGANG DAILY NEWS STAFF WRITER Wednesday, September 02, 1998 Pappardelle with Lobster, Mushrooms, Shallots and Cream
url http://articles.nydailynews.com/1998-09-02/entertainment/18079005_1_lobster-hot-water-shiitake/2 accessed January 19, 2012

Tagliatelle with Lobster and a Spicy Tomato Sauce

[Lobster] [Tony Rosenfeld] [Lee's Recipes]

from Tony Rosenfeld

(Serves 4 as a first course,
2 as a main course)

Ingredients

garlic cloves, smashed
red pepper flakes
fresh rosemary, chopped
28-oz. can of whole peeled tomatoes
handful of the lobster shells
diced lobster

tagliatelle, fettucini, or linguine

Directions

Saute a couple smashed garlic cloves with a good splash of olive oil until they become fragrant and turn golden, about 2 minutes.
Add a sprinkling of crushed red pepper flakes, some chopped fresh rosemary, and a 28-oz. can of whole peeled tomatoes.
Add a handful of the lobster shells, bring to a boil, cover and simmer for 10 to 15 minutes so the sauce picks up some of the lobster flavor. Discard the shells and puree the tomato sauce (you can discard the garlic if you like).
Cook pasta and add to the sauce along with the diced lobster.
Toss well and serve sprinkled with chopped parsley (Parmigiano would be a definite no-no in the eyes of Italians, who donít mix shellfish and cheese)

Source: From Tony Rosenfeld Cook Angel Easy Ideas for Lobster posted January 20, 2012
online url http://www.cookangel.com/change-of-plans-easy-ideas-for-lobster/ accessed January 20, 2012

Creamy Lobster Roll with Lemon and Fresh Tarragon

[Lobster] [Tony Rosenfeld] [Sandwiches] [Lee's Recipes]

from Tony Rosenfeld

(Serves 4 as a first course,
2 as a main course)

Ingredients

lobster meat
mayonnaise
1 lemon

buttered rolls

Directions

Pick the lobster meat from the shells and cut into large chunks.
In a small bowl, mix 1 cup or so of mayonnaise with the zest and juice of 1 lemon, a little Tabasco, some salt and pepper and whatever you’re feeling for fresh herbs (I like tarragon with lobster).
Fold this mayo into the lobster and serve on toasted and buttered rolls

Source: From Tony Rosenfeld Cook Angel Easy Ideas for Lobster posted January 20, 2012
online url http://www.cookangel.com/change-of-plans-easy-ideas-for-lobster/ accessed January 20, 2012

Spicy Szechuan Stir-Fried Lobster

[Lobster] [Tony Rosenfeld] [Asian] [Lee's Recipes]

from Tony Rosenfeld

Ingredients

garlic
ginger
Thai chilis or jalapeño
red pepper flakes
diced celery
diced red pepper

Szechuan black vinegar (or balzamic)
toasted sesame oil
a cup or so of chicken broth
corn starch

lobster, chopped into large pieces

sliced scallions

Jasmine rice

Directions

Stir-fry some coarsely chopped garlic and ginger with a splash of peanut oil. Add 1 or 2 chopped Thai chiles (or 1 jalapeno), a light sprinkling of crushed red pepper flakes and some diced celery and red pepper.
Stir-fry until the vegetables are tender, then add a splash of soy sauce, a drizzle of balsamic vinegar (which replicates the Szechuan black vinegar), some toasted sesame oil and a cup or so of chicken broth.
Bring to a boil and then thicken with a little corn starch if you like (1 tsp. corn starch with 1 Tbs. water).
Stir in the lobster (chopped into large pieces – use a chef’s knife or cleaver) and cook until just heated through.
Serve sprinkled with thinly sliced scallions and Jasmine rice.

Source: From Tony Rosenfeld Cook Angel Easy Ideas for Lobster posted January 20, 2012
online url http://www.cookangel.com/change-of-plans-easy-ideas-for-lobster/ accessed January 20, 2012

ewestgate
created July 18, 2009
last updated October 18, 2012

Lobster

Table of Contents

Maine Lobster Casserole

Driftwood-Grilled Lobster Tails - Jamie Purviance

Spaghetti with Lobster, Tomatoes, and Capers

Lobster Basque Style

Morton Bay "Bugs" Lobster Tails with Ginger Mint Butter

Spago's Vanilla Lobster Sauce Pasta

Spago's Vanilla Lobster Sauce Pasta 2

Lobster Risotto à la Marie

Bouillabaisse Newportaise with Lobster

Bouillabaisse Newportaise

Baked Stuffed Lobster on Skewers

by Chef Michael O'Brien of Carrie's, Providence, Rhode Island

Butternut Squash Risotto & Lobster

Pappardelle with lobster, mushrooms, shallots and cream

Tagliatelle with Lobster and a Spicy Tomato Sauce

Creamy Lobster Roll with Lemon and Fresh Tarragon

Spicy Szechuan Stir-Fried Lobster