Lobster Imperial Recipes

Steps:

• Peel the onion, shallots and carrots and cut into small chunks. Cut the tomatoes and celery into similar sizes. Peel the garlic cloves and roughly chop.
• Break down the lobsters and cut the heads in half; keep the roe in to add flavor. Add 2 tablespoons oil to a large, high-sided skillet over medium-high heat and allow the oil to heat. Add the lobsters, onions, carrots and half of the celery to the skillet and saute until the onions start to become translucent, about 10 minutes. Add stock to cover and bring to a boil, then lower to a simmer. Add the brandy, cook for 5 minutes, then strain the stock and set aside the lobster pieces with flesh inside. Remove meat from lobster shells and chop into 1-inch chunks.
• Heat 2 tablespoons oil in a large skillet over high heat. Toss the potatoes with salt and pepper and add to the skillet. Flip occasionally to avoid burning and remove once they are par-cooked, about 8 minutes. Set aside.
• Heat remaining tablespoon oil in a large skillet over medium-high heat, then add the shallots and remaining celery and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the tomatoes, potatoes and lobster, season with salt and pepper and cook until the tomatoes start to break down. Flambe with vermouth and cognac. Once the fire dies down, stir in the tarragon and heavy cream.

Steps:

• Prepare the lobster. Cut off claws and split in half lengthwise. Split the lobster lengthwise, from head to tail. Discard the stomach area. Cut into pieces. Place in a bowl and season with salt and pepper. Lightly coat with potato starch, shaking off any excess starch.
• Preheat peanut oil to 400 degrees F.
• Deep-fry the lobster pieces for 1 1/2 to 2 minutes. Remove from oil and drain on plate lined with paper towels. Reserve.
• Prepare the bok choy, snow peas and leeks. Reserve.
• To prepare the sauce: In a wok, over high heat, combine the oil, sugar, fermented black beans and garlic. Season with salt and pepper. Stir-fry for 10 seconds. Add sherry and reduce by half. Add all the prepared vegetables and continue to stir-fry for another 10 seconds. Deglaze with lobster stock and add the reserved lobster pieces. Continue to stir-fry another 20 seconds. Transfer to a heated plate and arrange the lobster pieces decoratively.
• *regular black beans can be substituted .