Chef Shanna Horner O’Hea, co-owner of Academe Maine Brasserie and Tavern in The Kennebunk Inn and MaineLobsterPotPie.com, will be competing for the title of “Maine Lobster Chef of the Year 2013” during Portland, Maine’s annual “Harvest on the Harbor” festival. Her entry will be “Lobster Lo’Maine” a creative twist on traditional Asian Lo Mein. Chef O’Hea’s recipe combines cold Asian noodles, miso, white soy dressing, chili sauce, warm pork belly and fresh Maine lobster meat. Her recipe is provided for you below.
- 4 ounces - Cooked and Chilled Fresh Maine Lobster, tail, knuckle and claw
- 4 pieces - Pork Belly, ½ inch thick cube
- ¼ pound - Fresh Lo Mein noodles, blanched and chilled
- ¼ bunch - Cilantro Leaves
- 1 each - Scallions, Green part Sliced on bias
- 1 teaspoon - Sesame Seeds
- Drizzle - Ginger Vinegar*
- ¼ cup - White Miso
- ¾ cup - Mayonnaise
- 2 tablespoons - White Soy Sauce*
- 2 tablespoons - Lemon Honey
- 1 tablespoon - Mirin
- 1 teaspoon - Rice Wine Vinegar
- 1 teaspoon - Sambal
- Combine all ingredients in bowl and whisk together. Check seasoning if want more spicy add more Sambal
- In large bowl mix together the noodles and miso dressing making sure all the noodles are coated.
- Mix in scallions and lobster meat
- Place noodles in large bowl, scatter with cilantro leaves and sesame seeds
- Pan-Sear pork belly in non-stick pan over medium high heat, all sides should be caramelized and warmed through
- Place pork belly on top of noodles and drizzle with ginger vinegar
- For individual tasting place ¾ ounce of miso dressed noodles and lobster in miniature Chinese take-out containers. Garnish with warm pork belly, cilantro, sesame seeds and ginger vinegar
Chef Shanna O’Hea’s Lobster Lo’Maine from the 2013 Maine Lobster Chef of the Year Contest
Chef Brian O’Hea of Academe at The Kennebunk Inn, Emcee Chef Michelle Ragussis, Next Food Network Star Finalist, Contestant Chef Shanna O’Hea of Academe at The Kennebunk Inn
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