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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
Sauce:
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
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.
Preheat peanut oil to 400 degrees F.
Deep-fry the lobster pieces for 1 1/2 to 2 minutes. Remove from oil and drain on plate lined with paper towels. Reserve.
Prepare the bok choy, snow peas and leeks. Reserve.
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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