Cantonese Lobster
A classic Cantonese dish featuring succulent lobster tail meat stir-fried with fermented black beans, garlic, and ginger in a savory sauce. Quick, elegant, and bursting with umami flavors.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 34g
Ingredients
- 2 8-10 oz each live lobster tails
- 2 tbsp fermented black beans
- 4 clove garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 stalk scallions, cut into 1-inch pieces
- 3 tbsp soy sauce
- 1.5 tbsp oyster sauce
- ½ cup chicken or seafood stock
- 1 tsp cornstarch
- 3 tbsp vegetable oil
- ½ tsp sesame oil
- ¼ tsp white pepper
Instructions
- 1
Split each lobster tail lengthwise and remove the meat in one piece. Cut into bite-sized chunks, keeping the shell for presentation if desired.
- 2
Rinse fermented black beans and roughly chop them. Combine soy sauce, oyster sauce, stock, and cornstarch in a small bowl.
- 3
Heat a 12-inch wok or large skillet over high heat. Add vegetable oil and swirl to coat.
- 4
Add garlic, ginger, and black beans. Stir-fry for 30 seconds until fragrant.
- 5
Add lobster pieces and stir-fry for 2-3 minutes until the meat turns opaque and whites.
- 6
Pour in the sauce mixture and bring to a simmer. Stir constantly for 1-2 minutes until the sauce thickens and coats the lobster.
- 7
Add scallions and sesame oil. Season with white pepper. Toss gently to combine, then serve immediately over steamed rice.
Tools you’ll need
- 12-inch wok or large skillet
- small mixing bowl
- sharp chef's knife
- cutting board
- wooden spatula or wok turner
- measuring spoons
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
