Lobster with a Ginger, Garlic and Black Bean Sauce

I still have four small lobster tails in the freezer 

from New Years.

Decided to make something Chinese.

I love the combination of ginger, garlic and black beans. 

Basic outline. 

Lobster with a Ginger, Garlic and Black Bean Sauce

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2 Whole Lobsters

or

4 lobster tails

Corn Starch

Oil for frying lobster

1" knob of ginger, sliced and julienned

4 garlic cloves thinnly sliced

8 to 10 green onions.

3 or 4 tablespoons fermented black beans

3 or 4 small Thai red chiles (optional)

Spoon of Chili Garlic Sauce

Splash of Shoa Xing

Chicken Broth

Heat oil in Wok until really hot.

Cut lobster into pieces.

Coat with corn starch and fry in wok, in batches, a few pieces at

a time. Just a minute or so on each side.

Remove from oil and set aside.

Pour off most of the oil out of the wok.

Adjust burner to medium. Add the ginger, garlic, and the tops of

the green onions, sliced.

Saute for a minute or two and add the black beans, splash of Shoa

Xing cooking wine, and chicken broth and chile garlic sauce to

taste.

Add the lobster back into the pan, toss to coat with sauce and

simmer for 6 or so minutes until lobster is cooked. Slice the

green part of the onion into 1" to 2" pieces and add to the Wok.

Toss and serve over rice.

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