Lobster Imperial

  • Yield : 1 to 2 servings
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 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
  • 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


Step 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.

Step 2

Preheat peanut oil to 400 degrees F.

Step 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.

Step 4

Prepare the bok choy, snow peas and leeks. Reserve.

Step 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.

Step 6

*regular black beans can be substituted .

Leave a Reply

Your email address will not be published. Required fields are marked *