LOBSTER WITH BLACK BEAN SAUCE

Lobster With Black Bean Sauce image

A fairly traditional take on the recipe, without having to dispatch a live lobster with a knife on your countertop. This is based on a recipe posted by Lee Phan I found on a cooking forum.

Provided by Gourmand

Categories Asian

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

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Ingredients

1 1/2 lbs lobsters, shelled and cut into chunks
1 tablespoon oil
1 tablespoon preserved black bean, mashed
1 tablespoon garlic, minced
1 small chili, chopped (thai chili)
1 tablespoon ginger, minced
3/4 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cooking sherry
4 green onions, chopped into 1 inch lengths
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

Boil lobster for 15-18 minutes in salted water. Shell the lobster and cut into pieces.
Add 1 tbsp oil to a wok and heat to high heat. Add in garlic, ginger, thai pepper and black beans and stir fry for 1 minute. Add in bell peppers, onions and scallions, stir fry for 2 minutes more.
Add in chicken broth, oyster sauce, soy sauce, oil and cooking wine. Combine cornstarch and water together in a small bowl, then stir it inches.
Add the lobster pieces and stir fry in sauce to heat through.
Serve with steamed white rice or rice vermicelli.

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