Lobster in Black Bean Sauce
Garlic, ginger, and black beans form the basis for one of the most delicious of Chinese sauces, here served over lobster. The sauce is equally delicious over crab.
Ingredients
- Minced Pork - 6 ounces (alt. ground pork)
- Salt - 1/4 teaspoons
- Light soy sauce - 1 teaspoon
- Egg - 1/2, beaten
- Cornstarch - 1 tablespoon
- Oil - 1 tablespoon
- Freshly ground white pepper - Pinch
- Maine Lobsters - Two 1-1/2 pound, freshly killed
- Egg - 1, beaten
- Cornstarch - 3 tablespoons
- Peanut Oil - 5 to 6 cups
- Oil - 2 tablespoons
- Garlic - 3 cloves, coarsely chopped
- Ginger - 6 slices
- Scallions - 6, cut in 2-1/2-inch lengths, green and white parts separated
- Fermented black beans - 1 tablespoon, rinsed and coarsely chopped
- Rice Wine - 2 tablespoons
- Chicken Stock - 3/4 cup
- Light soy sauce - 1 teaspoon
- Dark Soy Sauce - 1/2 teaspoon
- Sugar - 3/4 teaspoon
- Salt and freshly ground pepper to taste
- Cornstarch - 1 tablespoon, dissolved in 3/4 cup water
- Sesame Seed Oil - 1/2 teaspoon
Instructions
Mix the pork with the salt, soy sauce, beaten egg, cornstarch, oil, and pepper and marinate for 20 minutes.
Split the lobsters in half lengthwise. Remove and discard the stomach sacs; keep the greenish tomalley and any roe intact. Brush both halves of the lobsters with beaten egg, then sprinkle on a light coating of cornstarch. Heat a wok or heavy skillet over high heat until the pan is hot. Add the peanut oil and heat to 325 F. Gently place the lobster halves into the wok. Swirl a few times in the hot oil, until the lobster is about 80% cooked. Remove with tongs and drain on paper towels. Drain the oil from the wok.
Reheat the wok with 2 tablespoons of oil. Add the marinated pork and stir vigorously to break up the meat. Stir-fry until the meat is no longer pink. Add the garlic, ginger, white portion of the scallions, and black beans. Stir-fry for 30 seconds. Pour in the rice wine vinegar and add the lobster halves. Pour in the chicken stock, cover, and steam until the lobster is completely cooked, 3 to 5 minutes. Remove the lobster and place a half on each warned serving plate. Add the soy sauces, sugar, salt, and pepper to the wok and stir to blend. Add the cornstarch mixture, sesame seed oil, and green portion of the scallions. Stir until the sauce thickens.
To serve: Spoon sauce over the lobster halves.
Note: At Trey Yuen, for a group of diners, this dish is served on a large platter, with the lobster halves lined up in the center and coated with sauce. Steamed lobster claws are spaced around the platter. The lobster is surrounded by decoratively cut green onion frills, carrots, and radishes. Parsley and strips of fresh ginger accent the platter.
