Celebrate Chinese New Year or another special occasion with this traditional Chinese lobster platter. Filled with succulent, sweet morsels of lobster accented with salted black beans, ginger and garlic, this festive dish paired with steamed rice will more than satisfy anyone's taste buds. Just turn the page for step-by-step photos that show how easy it is to impress both friends and family.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2003
- 2 lobsters (1-1/4 lb/625 g each)
- 1/4 cup fermented black bean
- 1/2 cup sodium-reduced chicken stock
- 2 tablespoons Chinese rice wine
- 2 tablespoons dry sherry
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 5 garlic cloves sliced
- 1 piece gingerroot sliced
- 4 oz lean ground pork
- 3 green onions cut 1/2 inch (1 cm) lengths
Method1- Into large pot of boiling salted water, plunge lobsters headfirst. Cover and return to boil; cook until bright red and small leg comes away easily when twisted and pulled, about 12 minutes. Immediately chill in large bowl of ice water.
2- Place lobsters on cutting board. Twist off tail from body. With knife, cut tail into 3 sections. Remove claws. Break off segmented parts of claws; cut in half. With back of knife or lobster cracker, crack claws.
3- Pull off back shell; remove white protein clumps, keeping green or yellow tomalley (liver). Pull off and discard feathery gills from underbody. Cut body into quarters. Set lobster pieces aside.
4- Meanwhile, soak black beans in 1 cup (250 mL) cold water until softened, about 5 minutes. Drain and rinse; drain and set aside. In small bowl, whisk together chicken stock, rice wine, oyster sauce and sugar. In separate small bowl, stir cornstarch with 1/2 cup (125 mL) water. Set bowls aside.
5- In large wok, heat oil over high heat. Add garlic, ginger, pork and black beans; stir-fry until pork is no longer pink, about 2 minutes. Add lobster, stock mixture and green onions; bring to boil.
6- Rewhisk cornstarch mixture and stir into wok; cover and cook until sauce is glossy and thickened, about 2 minutes. Arrange on platter, positioning head pieces decoratively.
Nutritional facts Per serving: about
- Sodium 861 mg
- Protein 23 g
- Calories 274.0
- Total fat 13 g
- Cholesterol 69 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
- Iron 6.0
- Folate 7.0
- Calcium 6.0
- Vitamin A 2.0
- Vitamin C 5.0