Ginger Scallion Lobster with Crispy Vermicelli - - Recipe from BostonChefs.com - recipes from Boston

Ingredients

• 2 lobsters, 1 ½ pounds each
• 2 cups English peas, shelled
• 4 cups pea tendrils, cleaned and uncooked
• 2 cups rice vermicelli noodles, uncooked
• 6-8 Thai basil leaves
• 6-8 mint leaves
• 1 tablespoon butter
• 1/4 cup canola oil
• 1 clove garlic, sliced
• 1 leek, cleaned and thickly sliced
• 2 bunches whole scallions, sliced on a bias
• 2 ounces fresh ginger, peeled and minced
• 1 cup neutral oil, like grape seed (canola can be substituted)
• 1/2 cup chicken stock
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 tablespoons salt