Sometimes you meet a person, and there is a feeling that you know him for a million years! And inside is a pleasant feeling and you always have the topic for conversation, and there is a convenient minute for joke, and most importantly time flies …
And if we are in an incredible Hong Kong as if with the chef of a popular restaurant, and if he also introduces new wonderful dish?
I talked to Chef Kwan for more than 8 hours. We were just sitting and chatting about travelling, Chinese medicine and t’ai chi martial art, he is fond of…
Ingredients
Method
- Clean the lobster and cut in half or in chunks. You may choose to cook it with the shell or just the meat (for the claws, boil them for 30 seconds so to remove the meat easily). Keep the tomalley.
- Pad the lobster lightly with flour and seared until half cooked; set aside.
- Sauté the shallots in high heat with olive oil in a large pan for a minute, then add in salt, soup stock and cream until bubbling.
- Meanwhile, boil water for the linguine; cook and drain the pasta.
- Toss the lobster and linguine into the pan and stir everything until warm before serving.
- The cooking part takes approximately 5 minutes. It is hardest part is prepping the lobster.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
Screen stays on while you cook