Recipe courtesy of Wolfgang Puck
Lobster Imperial
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- Level: Advanced
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1160
- Total Fat
- 87 g
- Saturated Fat
- 15 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 59 g
- Cholesterol
- 432 mg
- Sodium
- 1766 mg
- Level: Advanced
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1160
- Total Fat
- 87 g
- Saturated Fat
- 15 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 59 g
- Cholesterol
- 432 mg
- Sodium
- 1766 mg
Ingredients
Sauce:
Directions
- 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.
- *regular black beans can be substituted .
Cook’s Note
*regular black beans can be substituted
