Recipe courtesy of Wolfgang Puck
Lobster Imperial
- Level: Advanced
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1160
- Total Fat
- 87
- Saturated Fat
- 15
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 59
- Cholesterol
- 432
- Sodium
- 1766
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
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
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