The Cantonese Lobster recipe combines the exquisite meat of lobster with pork and fermented black beans. It is laborious but rewarding, perfect for surprising your guests with its unique flavor. Prepare it and enjoy an unforgettable culinary experience.
In the Cantonese Lobster recipe, the tails are cut in half and carefully washed.
Subsequently, they are cut into 1½ inch pieces, keeping the shells intact.
They are seasoned with salt and flour, and the black bean mixture is mixed with garlic in a bowl.
Once the wok is heated with oil, the mixture is sautéed for 30 seconds to enhance the flavors.
Then, the lobster is added and slowly cooked together with the pork, ginger, and scallion, creating a delicious and aromatic sauce.
A delight to enjoy in the company of your loved ones.
Cantonese Lobster
Ingredients
2 pounds of Lobster tails
1 teaspoon of Salt
2 tablespoons of Flour
1 Garlic clove, chopped
1 tablespoon of Salted black beans
1 tablespoon of Ginger, finely chopped
1 Scallion, finely chopped
¼ pound of Ground pork
2 tablespoons of Jerez (sherry or similar alcohol)
1 tablespoon of Soy sauce
1 cup of Chicken broth
1 tablespoon of Cornstarch dissolved in water
2 Scallions, chopped into pieces
1 Egg, beaten
4 Tsp of oil
Preparation
Step 1 : Cut each lobster tail in half and wash thoroughly.
Step 2 : Then, cut into 1½ inch pieces, keeping the shells on.
Step 3 : Sprinkle half a teaspoon of salt and flour on the lobster, and mix the garlic with the black bean mixture in a bowl, stirring well.
Step 4 : Heat one tablespoon of oil in a wok and sauté the black bean and garlic mixture for 30 seconds.
Step 5 : Set aside this mixture and in a skillet, heat oil to fry the lobster pieces slowly until the shells turn red; then remove them.
Step 6 : In the wok, sauté the ginger and scallion in two tablespoons of oil for 30 seconds.
Step 7 : Add the ground pork and increase the heat until it changes color.
Step 8 : Then, add 1 tablespoon of jerez, soy sauce, the black bean mixture, and the broth, bringing it to a boil.
Step 9 : Add the lobster to the meat mixture, add another tablespoon of jerez, cover, and cook for 3 minutes; then, uncover and bring to a boil.
Step 10 : Thicken the sauce with the dissolved cornstarch, season with half a teaspoon of salt, add the scallions, and pour in the beaten egg.
Step 11 : Mix and fry for 10 seconds, then remove.
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