Lobster in Black Bean Sauce is a culinary masterpiece that marries the delicate sweetness of lobster with the robust flavours of black beans, garlic, and a hint of Chinese Wine. This dish celebrates contrasting textures and rich tastes, showcasing the expertise of blending seafood and bold seasonings. If you’re seeking an adventurous twist to your seafood repertoire, this recipe promises a symphony of flavours that will leave your taste buds craving more.
About the Recipe
In Lobster in Black Bean Sauce, succulent lobster pieces are marinated in a flavorful mix of salt, Ajinomoto, cornflour, and egg, ensuring each bite is a burst of indulgence. The dish then turns delightful as the lobster shells are fried perfectly, creating a crispy contrast to the tender meat.
Why You Will Love This Recipe
Prepare to be captivated by the intricate dance of flavours—garlic, black beans, red chilli paste, and a touch of Chinese Wine—that envelop the lobster. This culinary creation promises a dining experience where each element complements the other, resulting in a dish that’s not just a meal but a sensory journey.
To achieve perfection, fry the lobster shells separately for that crispy texture, and don’t forget to stir in the cornflour dissolved in water at the right moment—it’s the secret to a lusciously thick sauce.
While Lobster in Black Bean Sauce doesn’t belong to any specific tradition, it encapsulates the spirit of fusion cuisine, blending Chinese influences with the indulgence of lobster—a perfect representation of the global culinary landscape.
Serving and Storing Suggestions
Serve this delightful dish in the lobster shells for a visually stunning presentation. Leftovers can be stored in an airtight container in the refrigerator for up to two days, though the robust flavours are best enjoyed fresh.
Other Similar Recipes
For those who relish this dish, exploring other seafood delights like Shrimp in Garlic Sauce or Crab Rangoon might be a palate-pleasing adventure.
Loaded with lean protein from lobster and an array of vegetables, Lobster in Black Bean Sauce provides a balanced and delectable meal.
Lobster in Black Bean Sauce
- 800 g Lobster
- Salt (to taste)
- 1 tsp Ajinomoto
- 1 Egg (whisked)
- 2 tbsp Cornflour
- 3/4 cup Oil
- 20 g Garlic (chopped)
- 40 g Capsicums (chopped)
- 40 g Onions (chopped)
- 40 g Mushrooms (chopped)
- 40 g Black Beans
- 10 g Red Chilli Paste
- 8 tsp Chicken Stock
- 4 tsp Soy Sauce
- 2 tsp Sesame Oil
- 1 tsp Chinese Wine
- Remove lobster meat from the shell, cut into pieces, and set shells aside.
- Marinate lobster with salt, 1/2 tsp Ajinomoto, cornflour, and egg.
- Fry lobster shells in 1/2 tsp oil; set aside.
- In the same kadai, fry marinated lobster, drain excess oil, and set aside.
- In a separate kadai, sauté garlic, add vegetables, black beans, red chilli paste, chicken stock, soy sauce, salt, remaining Ajinomoto, and lobster.
- Mix well, cook for 2 minutes on medium heat.
- Stir in cornflour dissolved in water, and add sesame oil and Chinese Wine.
- Transfer the preparation into lobster shells; serve.
Frequently Asked Questions:
Can I substitute lobster with other seafood?
Absolutely! Shrimp or crab can be excellent alternatives, providing a diverse seafood experience.
Can I make the sauce less spicy?
Certainly! Adjust the red chilli paste quantity to your spice preference without compromising the rich flavours.
Are there any recommended side dishes to pair with Lobster in Black Bean Sauce?
Consider serving it alongside Vegetable Fried Rice or Steamed Jasmine Rice for a complete feast.
Can I freeze leftovers for later?
While technically possible, the texture may suffer upon thawing. Fresh consumption is recommended for the best culinary experience.