Cantonese Lobster

Martin Yan

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2 (1/2lb)  lobster tail

• Seasoning Mixture

• 4  garlic cloves, minced
• 2  green onions, cut into 1-inch lengths
• 1  teaspoon  minced ginger
• 2  teaspoons  black bean garlic sauce

• Remaining Ingredients

• 1  tablespoon  vegetable oil
• 1⁄3 cup chicken broth
• 1⁄4 cup  chinese rice wine or 1⁄4 cup dry sherry
• 2  teaspoons cornstarch, dissolved in
• 1  tablespoon water
• 1  teaspoon  sesame oil
• 1  green onion, julienned

Directions

1. Remove the lobster meat by cutting along the inner edges of the soft undershell.
2. Using a fork, pry out the meat; cut the meat into 1-inch pieces; set aside.
3. Make the seasoning mixture: combine all the ingredients in a small bowl; mix well.
4. Put a stir-fry pan over high heat until hot.
5. Add in oil, swirling to coat the sides; add in the seasoning mixture and cook, stirring, until fragrant, about 30 seconds.
6. Add in the lobster meat and stir-fry until opaque, about 2 minutes.
7. 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.
8. Stir in the sesame oil and green onion; transfer to s serving plate and serve with hot cooked rice.