Follow these steps for perfect results
cornstarch
reduced-sodium chicken broth
Chinese rice wine
soy sauce
sugar
black pepper
freshly ground
live lobsters
vegetable oil
Chinese fermented black beans
rinsed and finely chopped
garlic
finely chopped
fresh ginger
finely chopped, peeled
scallions
trimmed and cut into 1 1/2-inch pieces
ground fatty pork
large eggs
lightly beaten
Asian sesame oil
Bring 6 quarts of water with 3 tablespoons of salt to a boil.
Combine cornstarch, chicken broth, rice wine, soy sauce, sugar, and pepper in a bowl.
Boil lobsters for 2 minutes, then transfer to an ice bath to stop cooking.
Remove tail and claws from the lobster and cut the body and tail into pieces.
Crack the claws and chop them into pieces.
Heat vegetable oil in a wok until smoking and stir-fry the lobster pieces until opaque.
Remove lobster and stir-fry black beans, garlic, ginger, scallions, and pork until pork is cooked.
Add the cornstarch mixture and bring to a boil.
Add the lobster and simmer, covered, for 2 minutes.
Pour beaten eggs over the lobster and simmer until eggs are set.
Drizzle with sesame oil and toss gently.
Serve immediately.
Expert advice for the best results
Ensure lobsters are fresh and lively before cooking.
Do not overcook the lobster to maintain its tenderness.
Adjust the amount of black beans to your preference for saltiness.
Serve with steamed rice.
Everything you need to know before you start
20 minutes
Sauce can be made ahead of time.
Garnish with extra scallions and a drizzle of sesame oil.
Serve hot with steamed rice.
Offer a side of stir-fried vegetables.
Balances the richness of the lobster and complements the savory flavors.
Crisp and refreshing, cuts through the richness.
Discover the story behind this recipe
A popular and festive dish often served during celebrations.
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