Cantonese-style Lobster Tails
1 min readFor the most rich and sweet flavor, opt for fresh lobster if it’s available. You can find fermented black beans online or at your local Asian market.
Serves 2
Ingredients
1 teaspoon fermented black beans
1 clove garlic, minced
3 ⁄4 cup chicken broth
2 tablespoons Chinese rice wine or dry sherry, divided
1 tablespoon soy sauce
2 tablespoons oil for stir-frying
1 ⁄4 pound ground pork
3 slices ginger, minced
1 green onion, thinly sliced
1 tablespoon cornstarch mixed with 4 tablespoons water
2 lobster tails, cut into 1 ⁄2 -inch pieces
1 teaspoon sugar
1 egg, lightly beaten
1. Soak the beans in warm water and rinse. Mash, chop finely, and mix with the garlic clove.
2. Combine the chicken broth, 1 tablespoon rice wine, and soy sauce. Set aside.
3. Add oil to a preheated wok or skillet. When oil is hot, add the garlic and black bean mixture. Stir-fry briefly until aromatic. Add the pork and stir-fry for several minutes, until cooked through.
4. Push the ingredients up to the side of the wok. Add the ginger and green onion in the middle. Stir-fry briefly. Add the sauce and bring to a boil. Give the cornstarch-and-water mixture a quick stir and add, stirring quickly to thicken.
5. Add the lobster, the sugar, and 1 tablespoon rice wine. Stir-fry for about 2 minutes, then stream in the egg. Mix together and serve.
Preparing Fermented Black Beans
Soak the beans until they are softened. Mash the beans by flattening them under the blade of a knife or cleaver, and then mince or chop as called for in the recipe.