Cantonese Lobster
A classic Cantonese dish featuring succulent lobster tail meat stir-fried with fermented black beans, garlic, and ginger in a savory sauce. Quick, elegant, and bursting with umami flavors.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 34g
Ingredients
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Open the appInstructions
Step 1
Split each lobster tail lengthwise and remove the meat in one piece. Cut into bite-sized chunks, keeping the shell for presentation if desired.
Step 2
Rinse fermented black beans and roughly chop them. Combine soy sauce, oyster sauce, stock, and cornstarch in a small bowl.
Step 3
Heat a 12-inch wok or large skillet over high heat. Add vegetable oil and swirl to coat.
Step 4
Add garlic, ginger, and black beans. Stir-fry for 30 seconds until fragrant.
Step 5
Add lobster pieces and stir-fry for 2-3 minutes until the meat turns opaque and whites.
Step 6
Pour in the sauce mixture and bring to a simmer. Stir constantly for 1-2 minutes until the sauce thickens and coats the lobster.
Step 7
Add scallions and sesame oil. Season with white pepper. Toss gently to combine, then serve immediately over steamed rice.
Tools you’ll need
- 12-inch wok or large skillet
- small mixing bowl
- sharp chef's knife
- cutting board
- wooden spatula or wok turner
- measuring spoons
- measuring cups
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