black pepper lobster
This Blue Ginger standout is so simple to prepare and the peppery, garlicky sauce and lobster make one of those perfect culinary marriages; people can't get enough of it.
You'll need to break out the cleaver, or a heavy knife, to cut up the lobster. Can't swing lobster this week? Use shrimp instead. Butterfly them down the "back," keeping their shells as intact as you can, remove the sand veins, then proceed as the recipe directs, cooking them for about 3 minutes. Serve with rice or crusty bread to mop up the sauce.
- 2 tablespoons grapeseed or canola oil
- 3-1 1/2 - to 2-pound lobsters
- 1/2 cup dry white wine
- 2 cups Black Pepper-Garlic Sauce
- 2 large tomatoes, cut into 12-inch dice
- Juice of 1 lemon
- 2 scallions, green and white parts, cut 1/8 inch thick
Adapted from ming.com
With a cleaver or large, heavy knife, cut the tails from the lobsters' bodies. Twist off the claws and halve each lengthwise. Cut the tails along the joints into 4 or 5 sections.
Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the pan. Add half the lobster and stir-fry until the shells turn red, 3 to 4 minutes; remove and reserve. Repeat with the remaining lobster pieces. Return the reserved lobster to the wok and add the wine. Cook over high heat until the wine has reduced to 2 tablespoons, about 2 minutes. Add the Black Pepper-Garlic Sauce, tomatoes, and lemon juice, stir, and bring just to a simmer. Do not allow the mixture to boil or the sauce may break. Garnish with scallions and serve immediately.