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Lobster Imperial
Makes 1 to 2 servings
INGREDIENTS
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
Sauce:
2 tablespoons peanut oil
1 tablespoon sugar
1 tablespoon fermented black beans, chopped*
*(regular black beans can be substituted)
1 tablespoon minced garlic
1/4 cup sherry
Salt and pepper
1/4 cup cold lobster stock plus 1/2 teaspoon cornstarch, whisked together
METHOD
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.
2
Preheat peanut oil to 400°.
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.
4
Prepare the bok choy, snow peas and leeks. Reserve.
5
To prepare the sauce: Set the temperature on your probe to 400°,
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.
Stir-Fried Vegetables
Makes 2 - 4 servings
INGREDIENTS
1 tablespoon peanut oil
1/4 pound Chinese snow peas, cut into 1-inch pieces
1 cup oyster mushrooms, whole or cut in half, depending upon size
1 cup shiitake mushrooms, whole or cut in half, stems removed
(stems can be reserved to add flavor to stocks)
1 cup each red and yellow bell pepper strips, cut into 1 -inch chunks
1/2 large Japanese eggplant, cut into 6 or 7 slices
1/4 medium bok choy, cut into 1-inch chunks
5 or 6 broccoli florets
5 young asparagus spears, cut into 1 1/2 to 2-inch lengths
1/3 cup Chicken Stock or good-quality canned chicken broth, heated
1 tablespoon soy sauce
Salt
Freshly ground black pepper
METHOD
1
Heat your wok to 400°. Add the oil. As soon as it is hot, add all the
vegetables and, with a large metal stir-frying spatula or wooden spoon,
stir-fry them, tossing and stirring continuously to coat the vegetables
evenly with the oil.
2
Pour in the stock and the soy sauce and continue stir-frying until the
vegetables are al dente, tender but still slightly crisp, about 2 minutes
longer. Season with salt and pepper to taste, keeping in mind that the soy
sauce is already salty. Serve immediately in a heated serving bowl or arranged
attractively on plates as an accompaniment to a main course.
