Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
A dish to dream about! I doubled the sauce like I do for many Chinese recipes, to have extra for the rice or noodles. The oyster sauce gives this a great ocean flavor but the sauce is not overpowering, so the lobster stands out. Great recipe!