This is one heck of a stir fry, to say the least. Most of the ingredients are already in your kitchen; the small lobster can be purchased in any grocery store. You should consider using noodles as your base when serving.
This will serve 4 (if really hungry) or 6 normal portions.
- 1 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1/2 cup chicken broth
- pinch of salt
- 2 tsp. sugar
- pinch of WHITE pepper
- 2 tsp. sesame oil
- 2 tsp. cornstarch
- 2 1/2 lb. lobster, cleaned, cut lengthwise in the shell and cut in 1 1/2 inch pieces
- 3 tbsp. Crisco oil
- 2 tsp. minced garlic
- 2 tsp. fresh ginger, grated
- 1 tsp. dried chili flakes
- 1 tbsp. chili paste
- 1 small onion, finely chopped
- 1 small jalapeno chili, seeded and minced
- 2 tbsp. fermented black beans, rinsed and finely chopped
- 2 tbsp. dry sherry
- cooked noodles – optional
Combine the soy sauce, oyster sauce, chicken broth, salt, sugar, pepper, sesame oil and the cornstarch in a large bowl. Mix together to completely blend. Add the lobster and toss well and let rest for 30 minutes. Stir once in awhile. Remove the lobster and set aside. Reserve the marinade and set aside.
Heat a large flat-bottomed wok over high heat for 1 minute. Add the oil and coat the wok. When really hot, add the garlic, ginger, chili flakes, chili paste, onion and jalapeno. Stir quickly so the garlic doesn’t burn. Add the black beans and stir fry for 30 seconds. When the garlic just starts to turn brown, lay a layer of the lobster pieces across the bottom of the wok. When the shells turn colour, turn them over . Add the sherry and mix well. When the lobster meat becomes opaque, add the reserved marinade. Mix well and transfer to a warm platter. Serve immediately over a plate of noodles. (Just a suggestion).
A glass of Gewurztraminer would go really well with the lobster.