Martin Yan's Cantonese Lobster
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • 2 lobster tails (each tail should be ½ pound)
  • Seasoning Mixture:
  • 4 cloves of garlic, minced
  • 2 green onions, cut into 1-inch lengths
  • 1 teaspoon minced ginger
  • 2 teaspoons black bean garlic sauce
  • For the Sauce:
  • 1 tablespoon vegetable oil
  • ⅓ cup chicken broth
  • ¼ cup Chinese rice wine or dry sherry
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 green onion, julienned
Instructions
  1. Remove the lobster meat by cutting along the inner edges of the soft undershell. Using a fork, pry out the meat. Cut the meat into 1-inch pieces. Set aside.
  2. To make the seasoning mixture, combine all the ingredients in a small bowl and mix well. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the seasoning mixture and cook, stirring until fragrant, about 30 seconds. Add the lobster meat and stir-fry until opaque, about 2 minutes. Add the broth and wine and bring to a boil. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds. Stir in the sesame oil and green onion.
  3. Transfer to a serving plate and serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/sundaysupper-oscar-worthy-cantonese-lobster-with-coconut-ginger-rice/