Cantonese Lobster
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 (453.59 g) lobster tail
-
Seasoning Mixture
- 4 garlic cloves, minced
- 2 green onions, cut into 1-inch lengths
- 4.92 ml minced ginger
- 9.85 ml black bean garlic sauce
-
Remaining Ingredients
- 14.79 ml vegetable oil
- 78.78 ml chicken broth
- 59.14 ml chinese rice wine or 59.14 ml dry sherry
- 9.85 ml cornstarch, dissolved in
- 14.79 ml water
- 4.92 ml sesame oil
- 1 green onion, julienned
directions
- 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.
- Make the seasoning mixture: combine all the ingredients in a small bowl; mix well.
- Put a stir-fry pan over high heat until hot.
- Add in oil, swirling to coat the sides; add in the seasoning mixture and cook, stirring, until fragrant, about 30 seconds.
- Add in the lobster meat and stir-fry until opaque, about 2 minutes.
- Add in the broth and wine; bring to a boil; add in the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.
- Stir in the sesame oil and green onion; transfer to s serving plate and serve with hot cooked rice.
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