Lobster Chorizo Stir Fry

For the past week, New York City seems to have been encased in an ice box. With Friday’s light snow gripping the frozen cement, the weekend was an excuse to stay in bed and keep warm. However, that wasn’t to be so. Sunday morning was the New York Half Marathon and since my boyfriend decided that he would run, I moseyed out of Queens to support him at the end of the race.

The city is ghostly cold with one or two people walking and a handful of cabs running up and down Upper East Side. Where the race ends, I walked through the fashionable streets where Tom Ford, Asprey, Gucci, and Ralph Lauren resided.

Ralph Lauren

As my boyfriend is a self-proclaimed nerd, what better entrance to Central Park but through the Inventor’s Gate where Samuel Morse stands erect.
Samue Morse

I waited half an hour in the blistering cold before I caught a glimpse of my boyfriend alighting down the path with other runners.

This was how cold it was this morning. Sweat becoming frozen ice on his hat.

To celebrate my boyfriend’s amazing first half marathon run in 2 hrs and a few minutes, I made him a special lunch. (Actually, I just wanted to eat lobster since there was a sale of them across the street, but it’s still a good excuse.)

I really wanted to get rid of the chorizo so I decided to experiment with the lobster. My mom used to make these wonderful lobster stir fry so I mimicked her recipe.


  • 2 Lobster tails
  • .5 ounces of lamb chorizo
  • half a yellow pepper
  • quarter of a red onion
  • 2 stalks of scallions
  • 1 tsp of olive oil
  • 0.5 tsp of fish sauce
  • 1/4 cup of water

1. I blanched the lobster quickly in hot water to unfreeze it so that I can pull it apart easily.

2. I cut and prepped all the veggies.

I have a small can of growing scallions that I use whenever I get the chance.

3. On high heat, add olive oil. When it’s hot, add the chorizo and cook until it’s brown. Add the lobster and cook well. Add fish sauce and water. Taste. If you want it to be saltier or sweeter, add here. Once you’re good with the taste, add the vegetables and cook until the pepper softens.

4. Serve over spinach or with rice.

Since this was an experimental cooking, I was extremely nervous that it would come out bad and I would have wasted good lobster. But as I started tasting the dish, it was absolutely wonderful. I will have to make it another time.