A LOBSTER HANGS WITH A SAUSAGE AND SOME HORSERADISH LEAVES

They walk into a bar...sounds like the beginning of a joke, but there's no joke with this dish! I saw the lobster and bought the lobster, took it home and then looked in the fridge and the cabinets to see what I could make with it.  I had been doing some shopping at an Asian market called The Great Wall and found horseradish leaves. What a score! Never had these before. They tasted similar to arugula. This is what happened:

ON THE CUTTING BOARD:



Two lobster tails, a chicken sausage, noodles, cauliflower,
red pepper, Chinese spinach, red chillies, horseradish leaves,
scallions, garlic, lemon, ginger, dill, black bean sauce.

STEP ONE:



Heat oven to 350 degrees and bake lobster for 20 min.
accompanied by about 10 cloves of garlic soaked in olive oil.

Cook sausage in a small skillet.

Cut cauliflower into florets.

Chop the red pepper, scallions, garlic, ginger and horseradish
leaves (after defrosting -- they were frozen). Roughly chop the
Chinese spinach. Throw everything but the garlic and spinach
into a wok that's been heated with about a T. of canola oil.  Stir
on med-high heat.

STEP TWO:



Add spinach and hot chilies to wok with the garlic
and stir. Add two T. black bean sauce (or to taste). Mix well,
turn up heat and stir-fry for a couple of minutes. Turn heat
down.

NOTE: the hot chiles are there for heat and color.
DO NOT EAT THEM (unless you're a die-hard hot chili
fanatic)

STEP THREE:






Remove lobster and garlic from oven and take the
meat out of the shells.

STEP FOUR:


Add the lobster meat and cubed chicken sausage to the
wok and mix well.

STEP FIVE:



Ready to serve. Squeeze the juice of one lemon
into the wok and top with chopped dill.  Can serve with
noodles, rice or any grain. I served with noodles again
because I have a lot on hand and need to use them.

ALLA VOSTRA SALUTE!