Name: Lobster Cantonese
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 3/4 cup reduced-sodium chicken broth; 1/4 cup Chinese rice wine or dry Sherry; 3 tablespoons soy sauce; 1 teaspoon sugar; 1/4 teaspoon black pepper; 2 (1 1/2-lb) live lobsters; 2 tablespoons vegetable oil; 2 tablespoons Chinese fermented black beans, rinsed and finely chopped; 2 teaspoons finely chopped garlic; 2 teaspoons finely chopped peeled fresh ginger; 4 scallions, trimmed and cut into 1 1/2-inch pieces; 1/4 lb ground fatty pork; 2 large eggs, lightly beaten; 2 teaspoons Asian sesame oil; kitchen shears; a well-seasoned 14-inch flat-bottomed wok with a lid

A whole lobster broken down into parts and tossed with large pieces of scallion and a glossy sauce styled in a glass...

Photo by Romulo Yanes

This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create a riot of complementary flavors.

Recipe notes

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