Stir-fried Lobster With Garlic Chili And Black Beans

Celebrate Chinese New Year with this special stir-fried lobster recipe. Lobster is always special as it represents the powerful mythical dragon. Gung Hay Fat Choy!


1 Tablespoon - Soy sauce
2 Tablespoon - Oyster sauce
0.5 Cup - Chicken broth
1 Teaspoon - Salt
2 Teaspoon - Sugar
1 Pinch - Ground white pepper
2 Teaspoon - Sesame oil
2 Teaspoon - Cornstarch
2.5 Pound - Lobster, cleaned, cut in half lengthwise and cut into 1½-in (3.75 cm) pieces
3 Tablespoon - Canola oil
2 Teaspoon - Minced garlic
2 Teaspoon - Fresh ginger, peeled and minced
1 Teaspoon - Dried chili flakes
1 Tablespoon - Chili paste
1 - Small onion, finely chopped
1 - Jalapeño chili, seeded and minced
2 Tablespoon - Fermented black beans, rinsed, drained and finely chopped
2 Tablespoon - Chinese white rice wine or dry sherrry
3 - Green onions, finely chopped


1. To make marinade combine soy sauce, oyster sauce, chicken broth, salt, sugar, pepper, sesame oil and cornstarch in a large bowl. Mix together to blend. Add lobster pieces. Toss well and allow to rest 30 minutes, stirring occasionally. Remove lobster from marinade, and save any remaining marinade. Set each aside.

2. Heat a large flat-bottomed wok over high heat for 1 minute. Add oil and coat wok with a spatula. When a wisp of white smoke appears add garlic, ginger, chili flakes, chili paste, onion, jalapeño and fermented black beans and stir-fry for 30 seconds. When garlic starts to brown add lobster pieces and spread in a thin layer along the bottom of wok. Turn lobster pieces over as shells start to colour. Add rice wine and mix well. When the lobster meat starts to become opaque, add the reserved marinade and green onions. Mix well and transfer to a warm serving platter. Serve immediately.

No of servings: Serves 4 to 6

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