I would like to make Momofuku's Salt & Pepper lobster for a dinner party this Saturday.
The Momofuku website says this about the dish: 5 canadian lobsters, they're sauteed in chinese 5 spice, chili oil, and coriander and served with lightly sweetened soy milk, sweet chili sauce, chinese broccoli, and an oolong tea sorbet.
I can't find David Chang's recipe so I was thinking of using this recipe: http://bingcookingsecrets.com/shangha...
Has anyone had the opportunity to eat this at the restaurant? What else is served with it? Rice? Scallion Pancakes?
Any thoughts on deep-frying vs. sauteing?