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Fiery Kung Pao Lobster Tails


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  • 2 lobsters tails - (8 oz ea)
  • 1 tablespoon cornstarch
  • 1/4 cup fish stock (or canned chicken broth)
  • 2 tablespoon Chinese rice wine (or dry sherry)
  • 1 tablespoon hot bean paste
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 6 small dried red chilies
  • 6 asparagus spears - (abt 1 cup cut) ends trimmed, and stalks diagonally-cut 1 1/2" pieces
  • 1/4 cup thinly-sliced carrot
  • 3/4 cup canned straw mushroom drained, halved
  • 1 green onion trimmed, and cut into 1" lengths
  • 1/3 cup roasted peanuts


Servings 4


Step 1

Cut along the underside of the lobster shell with a pair of kitchen shears or a paring knife. Work the lobster meat from the shell and discard the shell. Cut the lobster meat into 1-inch slices and pat them dry with paper towels. Toss the lobster in a bowl with the cornstarch until coated.

For the Seasoning: Stir the fish stock, wine, hot bean paste, soy sauce, sesame oil and sugar together until the sugar is dissolved.

For the Dish: Heat a wok over high heat until hot. Add 1 1/2 tablespoons of the oil and swirl to coat the sides. Add the lobster and stir-fry until it begins to turn opaque, 3 to 4 minutes. Scoop the lobster from the wok and onto a plate.

Add the remaining 1/2 tablespoon oil to wok and swirl to coat the sides. Add the garlic and chilies, and cook, stirring, until fragrant, about 10 seconds. Add the asparagus and carrot and stir-fry until the vegetables are tender-crisp, about 1 1/2 minutes. Add the seasonings and bring to a simmer. Return the lobster to the wok, and add the mushrooms, and green onion. Cook until the mushrooms are tender, 1 1/2 to 2 minutes. Scoop the lobster onto a warmed serving platter and sprinkle with peanuts.

This recipe yields 4 servings.

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