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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1 (1 1/2 pound) live maine lobster |
salt and pepper |
potato starch, for coating |
peanut oil, for frying |
1 baby bok choy, trimmed |
2 ounces snow peas, trimmed, halved diagonally |
1 japanese or wild leek, sliced diagonally |
2 tablespoons peanut oil |
1 tablespoon sugar |
1 tablespoon fermented black beans, chopped |
1 tablespoon minced garlic |
1/4 cup sherry |
salt and pepper |
1/4 cup cold lobster stock plus 1/2 teaspoon cornstarch, whisked together |
*regular black beans can be substituted |
Directions:
1. Prepare the lobster. Cut off claws and split in half lengthwise. Split the lobster lengthwise, from head to tail. Discard the stomach area. Cut into pieces. Place in a bowl and season with salt and pepper. Lightly coat with potato starch, shaking off any excess starch.
2. Preheat peanut oil to 400 degrees F.
3. Deep-fry the lobster pieces for 1 1/2 to 2 minutes. Remove from oil and drain on plate lined with paper towels. Reserve.
4. Prepare the bok choy, snow peas and leeks. Reserve.
5. To prepare the sauce: In a wok, over high heat, combine the oil, sugar, fermented black beans and garlic. Season with salt and pepper. Stir-fry for 10 seconds. Add sherry and reduce by half. Add all the prepared vegetables and continue to stir-fry for another 10 seconds. Deglaze with lobster stock and add the reserved lobster pieces. Continue to stir-fry another 20 seconds. Transfer to a heated plate and arrange the lobster pieces decoratively.
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