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
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Ingredients

Sauce:

Directions

  1. 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.
  2. Preheat peanut oil to 400 degrees F.
  3. Deep-fry the lobster pieces for 1 1/2 to 2 minutes. Remove from oil and drain on plate lined with paper towels. Reserve.
  4. Prepare the bok choy, snow peas and leeks. Reserve.
  5. 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.
  6. *regular black beans can be substituted .

Cook’s Note

*regular black beans can be substituted

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