The recruits get a lesson in making hand-pulled noodles to add to Jeff’s lobster & mushroom broth topped with bok choy and spicy chili oil!
#AnneBurrell #JeffMauro #WorstCooks #FoodNetwork #HandPulledNoodles #Lobster #ChiliOil
Watch #WorstCooks, Sundays at 8|7c from 8/6/23 to 9/10/23 and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/47APnux
Subscribe to Food Network ▶ http://foodtv.com/YouTube
A new batch of recruits invades boot camp, and they’re desperate to learn how to cook so they can hook a date! Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving, flirty singles to the boot camp kitchen with the goal to transform them from kitchen duds to culinary studs. The challenges this season are chocked full of romantic themes and dating-inspired showdowns, and the recruits learn how to make date night meals like sushi, spicy wontons and classic French pastries. At the end of eight weeks, the last recruit standing will walk away with a $25,000 prize and the ability to put “cooking skills” on their dating profile.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Hand-Pulled Noodles with Lobster and Chili Oil
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 45 min
Active: 45 min
Yield: 2 servings
Ingredients
1/2 cup plus 2 tablespoons vegetable oil
1 tablespoon finely grated fresh ginger
6 cloves garlic, finely grated
3 scallions, thinly sliced, greens and whites separate
6 shiitake mushrooms, stem removed, thinly sliced
1 quart seafood broth
1 quart water
1/2 cup toasted sesame oil
2 tablespoons chili flakes
1 teaspoon Sichuan peppercorns, ground
1 teaspoon sugar
One 1-to-1 1/4-pound lobster
1 head baby bok choy, quartered lengthwise
2 tablespoons soy sauce
Kosher salt
8 ounces hand-pulled noodles or fresh Chinese egg noodles
Directions
Heat 2 tablespoons of the vegetable oil in a Dutch oven over medium heat. Add the ginger, 4 cloves of the garlic and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute. Add the seafood stock and water and bring to a boil, then reduce to a simmer.
Meanwhile, start the chili oil: Heat the remaining 1/2 cup vegetable oil in a small saucepan over medium heat to 350 degrees F. Combine the sesame oil, chili flakes, Sichuan peppercorns, sugar and the remaining 2 cloves garlic in a heat-safe bowl. Pour the hot vegetable oil over the top, stir and set aside.
Using a chef’s knife, take the lobster and, holding the body securely and using the tip of the knife placed perpendicular just behind the eyes with the blade facing away from the tail toward the eyes, drive the knife down firmly and swiftly through the lobster head and bring the handle down towards the board to split the front half of the head. Add the lobster to the seafood stock and cook 6 minutes.
Remove the lobster to a sheet pan and let cool while you add the veg to the broth.
Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Taste and season if necessary.
Meanwhile, break down the lobster, separating the meat from the shell. Leave the tail meat whole and slice in half lengthwise. Try to keep the claw meat whole as well. Set the tail and claws aside and add the rest of the meat to the broth.
Add the noodles to the broth and cook until tender, about 3 minutes.
To assemble, divide the noodles between 2 bowls and ladle broth with the bok choy, lobster meat and mushrooms over the top. Garnish each with a lobster tail piece and claw, the scallion greens and a drizzle of the chili oil.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Jeff Mauro’s Hand-Pulled Noodles with Lobster and Chili Oil | Worst Cooks in America | Food Network
9 Comments
This is expensively good.
Never expected Mauro to make noddles.
Food Network executives when pitching this show: ok lets find a bunch of actors and make them act like they're so bad at cooking that they can't even boil water without setting things on fire.
I don't really like nor eat lobster 🦞 but this recipe looks sgood👀😍😋 enjoy!
I’m officially hungry…lol
Dude, let’s talk about that lobster:
1: balance the live lobster on the tip of its head and its claws. Let it rest there for a minute. It will be out cold. Drop it in the pot – holding the lid with the other hand in case it flips it’s tail.
2: pull out of the pot and let cool. Break the tail off.
3. Remove the center Flickr from the tail. With the round end of a wooden spoon, push the tail meat out. Much neater than trying to cut or crack it.
4. Pull the small section off of each claw. Pull the meat out with a fork tine or pick. Crack the larger sections once – firmly enough to break without crushing the meat.
Now you have fresh, not crushed lobster meat without broken bits of shell in it.
Gotta love Jeff Mauro and Food Network too.
Don't know how I'll manage the noodle-making, but this looks delicious & easy & hearty, otherwise. What's the noodle substitute?
😋