LOBSTER IMPERIAL

Lobster Imperial image

Provided by Food Network

Time 45m

Yield 1 to 2 servings

Number Of Ingredients 14

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1 (1 1/2 pound) live Maine lobster
Salt and pepper
Potato starch, for coating
Peanut oil, for frying
1 baby bok choy, trimmed
2 ounces snow peas, trimmed, halved diagonally
1 Japanese or wild leek, sliced diagonally
2 tablespoons peanut oil
1 tablespoon sugar
1 tablespoon fermented black beans, chopped*
1 tablespoon minced garlic
1/4 cup sherry
Salt and pepper
1/4 cup cold lobster stock plus 1/2 teaspoon cornstarch, whisked together

Steps:

Prepare the lobster. Cut off claws and split in half lengthwise. Split the lobster lengthwise, from head to tail. Discard the stomach area. Cut into pieces. Place in a bowl and season with salt and pepper. Lightly coat with potato starch, shaking off any excess starch.
Preheat peanut oil to 400 degrees F.
Deep-fry the lobster pieces for 1 1/2 to 2 minutes. Remove from oil and drain on plate lined with paper towels. Reserve.
Prepare the bok choy, snow peas and leeks. Reserve.
To prepare the sauce: In a wok, over high heat, combine the oil, sugar, fermented black beans and garlic. Season with salt and pepper. Stir-fry for 10 seconds. Add sherry and reduce by half. Add all the prepared vegetables and continue to stir-fry for another 10 seconds. Deglaze with lobster stock and add the reserved lobster pieces. Continue to stir-fry another 20 seconds. Transfer to a heated plate and arrange the lobster pieces decoratively.
*regular black beans can be substituted .