| Maine Lobster with Black Bean Sauce with Red Chillies Chinese Recipe |
Maine Lobster with Black Bean and Chillies Chinese Style
This dish is a little difficult to make but not impossible and well worth the effort. If it's over your head go to a good Chinese restaurant. The hardest part might be finding the real Chinese fermented black beans. Hard to believe they are not at Walmart but you never know. You have to have a large wok.
Acquire the following ingredients: 1/4 cup chicken broth, 1/2 tsp sesame oil, 1 tsp salt, 1/2 tsp sugar, 1/4 tsp fine black pepper and 1 tsp of cornstarch. Mix together and set aside for later.
One live and kicking 2.25 pound Maine lobster, 1 tbl fermented black beans, 1 tsp minced garlic, 1 tsp sugar, 1/3 cup oil, 1 diced scallion, 2 fresh red chillies thinly sliced, 1 tbl minced ginger, 1 tbl soy sauce, 1 tsp sherry.
Poach the Maine lobster for eight minutes. Let cool and scoop out all the meat and remove the gills and head and the tail canal. Reserve tamale and coral and mash into chicken broth bowl. Cut meat into cubes. Return whole shell with tail and claws attached to the pot to turn completely red. You don't have to scoop out the meat of the claws leaving them on because it is easier to do but you can crack the claws and add to the rest of the meat. It looks better claws on the body. But you can also use culls (one clawed Maine lobsters to save cost) Poach for 8 minutes. remove a clean the shell up. Put shell on serving plater.
Now rinse the black beans in water, dry them off with a towel and finely chop. Mix the beans with the sugar and garlic and toss into the hot wok with half of the oil added. Saute for one minute and add the lobster for two minutes and then remove to a bowl. Start up the wok again and add the remaining oil, scallions chillies and ginger for one minute. slide the wine and the soy sauce together down the side of the wok ( this is called sizzling). Now quickly add the chicken broth and bring to a boil. Return the lobster bean mixture and cook until the sauce thickens stirring slowly.
Spread the Maine lobster shell open, you can crack it a little bit down the middle. Place on it's back and fill with the lobster meats and sauce. You should serve this with steamed whole baby bok choy with rice. Chopsticks for all and eat directly from the main dish.
You can stretch this dish a little by adding pre-fried, crispy, cubed tofu. The tofu can take on the tase and texture of the lobster.
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We highly recommend that for your Maine lobster recipes to come out
perfectly tasty that you use only live, fresh, quality, Maine Lobster.
Nothing compares to the fresh live Maine lobster for taste and texture.
Frozen and canned lobster products really do not compare in quality and a
definite frozen or canning taste and texture is noticeable with frozen
and canned Maine lobster meat and products.
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