Lobster Cantonese With Savory Sauce
An authentic Cantonese dish, Lobster Cantonese features deep-fried lobster coated in a savory sauce.
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Instructions
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Preheat oil to 375 F for deep-frying.
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Halve lobster tails, cut into 1 1/2-inch pieces, leaving shells on, then wash and drain.
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Sprinkle 1/2 teaspoon salt and flour onto the lobster.
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Combine garlic with black bean mixture in a bowl.
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Deep-fry lobster pieces in hot oil until shells turn red, about 30-40 seconds, then remove and drain.
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Reheat 1 tablespoon deep-frying oil in a wok; stir-fry the black bean mixture for 30 seconds and transfer to a bowl.
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Reheat 2 tablespoons oil in the wok; stir-fry ginger and scallion until fragrant for 30 seconds, then add pork and stir-fry until no longer pink.
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Add 1 tablespoon sherry, soy sauce, the black bean mixture, and stock; bring to a boil.
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Stir in the par-cooked lobster and remaining 1 tablespoon sherry, then cover and cook for 3 minutes.
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Uncover, add dissolved cornstarch to thicken, season with 1/2 teaspoon salt, and stir in large scallion pieces.
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Slowly pour in beaten egg, stir-fry for 10 seconds, then remove from heat and serve immediately.