Name: Cantonese Lobster Tail
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 quart vegetable oil; Four 7- to 8-ounce fresh lobster tails, shells on, chopped; 1 cup chopped green onions; 1/2 cup sliced fresh ginger; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 2 tablespoons white wine; 2 teaspoons black bean sauce; 1 teaspoon chopped garlic; 1/3 teaspoon ground white pepper; 1 medium carrot, sliced

Directions

Special equipment:

a wok

Heat several inches of vegetable oil in a wok to 325 degrees F.
Add chopped lobster tails and let cook approximately 4 minutes. Drain the oil, remove the lobster and continue heating the wok. Add the green onions, ginger, oyster sauce, soy sauce, wine, black bean sauce, garlic, white pepper and carrot and cook, 30 seconds. Add lobster tails back to the wok, lightly tossing all ingredients in the wok for another 4 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pagoda Restaurant, Fairbanks, AK

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Cantonese Lobster Tail

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