Hubei-style Spicy Lobster

Ingredients

In this Hubei-style adaptation, the classic French Lobster a l'Americaine is transformed into a spicy delight. The original dish typically features a tomato-based sauce with white wine, brandy, and herbs. However, in this Hubei version, the sauce is infused with Hubei spices, such as chili peppers, Sichuan peppercorns, and fermented black beans, to create a bold and fiery flavor profile. The cooking technique also differs, as the lobster is stir-fried instead of being simmered in the sauce. We alse have the original recipe for Lobster a l'Americaine, so you can check it out.

• 2 live lobsters (about 1.5 kg / 3.3 lbs each) 2 live lobsters (about 1.5 kg / 3.3 lbs each)
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 6 cloves garlic, minced 6 cloves garlic, minced
• 2 tablespoons ginger, minced 2 tablespoons ginger, minced
• 4-6 dried chili peppers, deseeded and chopped 4-6 dried chili peppers, deseeded and chopped
• 2 tablespoons fermented black beans 2 tablespoons fermented black beans
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup chicken or seafood stock 1 cup chicken or seafood stock
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Prepare the lobsters by boiling them in a large pot of salted water for about 5 minutes until they turn bright red. Remove from the pot and let them cool slightly.
2. 2.
   Crack the lobster shells and remove the meat. Cut the meat into bite-sized pieces and set aside.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic, ginger, dried chili peppers, fermented black beans, and Sichuan peppercorns. Stir-fry for about 1 minute until fragrant.
4. 4.
   Add the lobster meat to the wok and stir-fry for another 2-3 minutes until the meat is cooked through.
5. 5.
   Pour in the Shaoxing wine, soy sauce, sugar, and chicken or seafood stock. Stir well to combine.
6. 6.
   Reduce the heat to medium and simmer for 5-7 minutes until the sauce thickens slightly.
7. 7.
   Season with salt to taste and garnish with chopped green onions and fresh cilantro.
8. 8.
   Serve the Hubei-style Spicy Lobster hot with steamed rice or noodles.

Treat your ingredients with care...

• Lobster — Ensure the lobsters are fresh and alive before cooking. Boiling them briefly helps to remove the meat easily.
• Dried chili peppers — Adjust the amount according to your spice preference. You can also use fresh chili peppers for a milder heat.
• Fermented black beans — Rinse the beans before using to remove excess salt. They add a unique umami flavor to the dish.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their fragrance.

Tips & Tricks

• If you prefer a spicier dish, you can add more chili peppers or even include some fresh Hubei chili paste.
• Adjust the saltiness by tasting the sauce before adding additional salt, as the fermented black beans and soy sauce already contribute to the saltiness.
• For a more aromatic flavor, you can add a splash of sesame oil at the end of cooking.
• Serve the Spicy Lobster with a side of steamed buns or mantou to soak up the delicious sauce.
• If lobster is not available, you can substitute it with other seafood such as prawns or crab.

Serving advice

Serve the Hubei-style Spicy Lobster as the main course of a festive dinner or special occasion. Accompany it with steamed rice or noodles to balance the spiciness of the dish. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the stir-fried lobster pieces on a large serving platter, ensuring they are evenly coated with the spicy sauce. Garnish with chopped green onions and fresh cilantro for an appealing presentation. Serve the dish with a side of steamed rice or noodles in individual bowls for an elegant and satisfying meal.