Cantonese-Style North American Lobster with Fragrant Black Bean Sauce

1. Prepare Black Bean Paste

First, begin by mashing the fermented black beans and garlic into a paste using the handle of a cleaver or a mortar and pestle. This paste will be the aromatic foundation of your dish, releasing a deep, savory fragrance as it cooks.

2. Mix Sauce Ingredients

Next, mix together the Shaoxing wine, oyster sauce, double dark soy sauce, light soy sauce, sesame oil, cornstarch, white pepper, and fish stock in a small bowl. This sauce blend will coat the lobster, infusing it with rich, umami flavors.

3. Prepare Lobster

Prepare the lobster by killing it humanely, then cut it into bite-sized pieces. Coat these pieces in cornstarch, which will help to seal in moisture and create a crispy exterior when fried.

4. Blanch Lobster

Heat the peanut oil in a wok until it reaches 350°F. Carefully add the lobster pieces to the hot oil, blanching them for about 2 minutes until the shells turn a vibrant red. Remove the lobster with a Chinese strainer or ladle, and drain the oil, reserving about 2 tablespoons.

5. Stir-fry Aromatics

With the wok still hot, stir-fry the black bean paste and minced ginger for about 45 seconds until the aromas are released and fill your kitchen.

6. Combine Lobster and Aromatics

Add the lobster pieces back into the wok, then pour in the Shaoxing wine, allowing it to sizzle and infuse the meat. If the mixture seems dry, add the fish stock one tablespoon at a time to create a glossy sauce.

7. Add Sauce and Finish

Finally, pour in the prepared sauce mixture and stir-fry everything together for about 2.5 minutes. This step ensures the lobster is evenly coated and the flavors meld perfectly.