Cantonese Lobster

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 (1/2 lb) lobster tail
• 4 garlic cloves, minced
• 2 green onions, cut into 1-inch lengths
• 1 teaspoon minced ginger
• 2 teaspoons black bean garlic sauce
• 1 tablespoon vegetable oil
• 1/3 cup chicken broth
• 1/4 cup chinese rice wine or 1/4 cup dry sherry
• 2 teaspoons cornstarch, dissolved in
• 1 tablespoon water
• 1 teaspoon sesame oil
• 1 green onion, julienned

Recipe

• 1 remove the lobster meat by cutting along the inner edges of the soft undershell.
• 2 using a fork, pry out the meat; cut the meat into 1-inch pieces; set aside.
• 3 make the seasoning mixture: combine all the ingredients in a small bowl; mix well.
• 4 put a stir-fry pan over high heat until hot.
• 5 add in oil, swirling to coat the sides; add in the seasoning mixture and cook, stirring, until fragrant, about 30 seconds.
• 6 add in the lobster meat and stir-fry until opaque, about 2 minutes.
• 7 add in the broth and wine; bring to a boil; add in the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.
• 8 stir in the sesame oil and green onion; transfer to s serving plate and serve with hot cooked rice.