LOBSTER AND SHRIMP GARLIC NOODLES

INGREDIENTS

• 1/4 cup canola oil
• 1/4 cup sesame oil
• 1/2 cup minced garlic
• 1/4 cup minced ginger
• 1/2 cup sambal oelek (Asian chile garlic paste)
• 1 cup unseasoned rice vinegar
• 1 cup mirin
• 2 cup soy sauce
• 1/4 cup dark soy sauce
• 1/2 cup hoisin sauce
• 2 cup water
• 1/4 cup slurry
• 1/3 cup canola or vegetable oil
• 1-1/2 lb shitake mushrooms, julienned
• 3 lb red bell pepper, julienned
• 1/2 cup minced garlic
• 8 oz extra small shrimp (61/70), peeled, deveined
• 8 oz small scallops (30/40)
• 1/2 cup ginger puree
• 1/2 cup slurry
• 3 lb Barilla® Linguine, cooked al dente
• 1 gal prepared garlic sauce
• 4 1/2 lb baby spinach leaves
• 24 cilantro sprigs
• 3 lb cooked lobster meat, coarsely chopped
• 2 lb grated parmesan cheese, divided

PREPARATION

1. 1.Heat oils in large rondeau or wok over medium-high heat. Add garlic and ginger; cook 2-3 min. or until translucent. Stir in sambal; cook 30 sec. or until fragrant.
2. 2.Stir in all remaining ingredients except slurry; bring mixture to a boil. Continue cooking 5 min. stirring occasionally.
3. 3.Add slurry; mix constantly 2-3 min. or until mixture is glossy and thickened. Cool.
4. 4.Meanwhile, blanch pasta in boiling water 30-45 sec. until heated through. Immediately transfer to wok with garlic sauce; toss to coat.
5. 5.Heat canola oil in large wok over medium-high heat. Add mushrooms and peppers; cook 3-4 min. or until peppers are crisp-tender.
6. 6.Add shrimp, scallops, garlic and ginger. Cook 3-4 min. or until shrimp starts to turn pink.
7. 7.Add lobster meat, spinach and 1-1/2 lb cheese; toss gently until spinach is wilted and combined.
8. 8.Sprinkle each serving with remaining parmesan cheese and cilantro sprig.