Lobster Imperial

Total Time:
45 min
30 min
15 min

1 to 2 servings

  • 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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    This recipe is featured in:

    Labor Day