Cantonese Lobster

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Martin yan

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Steps

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Remove the lobster meat by cutting along the inner edges of the soft undershell.

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Using a fork , pry out the meat.

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Cut the meat into 1-inch pieces.

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Set aside.

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Make the seasoning mixture: combine all the ingredients in a small bowl.

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Mix well.

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Put a stir-fry pan over high heat until hot.

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Add in oil , swirling to coat the sides.

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Add in the seasoning mixture and cook , stirring , until fragrant , about 30 seconds.

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Add in the lobster meat and stir-fry until opaque , about 2 minutes.

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Add in the broth and wine.

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Bring to a boil.

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Add in the cornstarch solution and cook , stirring , until the sauce boils and thickens , about 30 seconds.

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Stir in the sesame oil and green onion.

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Transfer to s serving plate and serve with hot cooked rice.

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Ingredients

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lobster tail, garlic cloves, green onions, minced ginger, black bean garlic sauce, vegetable oil, chicken broth, chinese rice wine, cornstarch, water, sesame oil, green onion