Recipe from Executive Chef Chun Lau, Fortune Chinese Seafood, Austin
1 live lobster (approximately 2 1/2 to 3 pounds)
1 cup flour
1 gallon container of vegetable oil for frying
1 tablespoon butter
3 to 4 scallions, chopped
1 tablespoon fresh minced garlic
2 jalapeños, chopped
1/2 cup water
1 teaspoon black pepper powder
1 teaspoon sugar
2 tablespoons soy sauce
2 tablespoons rice cooking wine
cilantro or parsley for garnish
Clean the lobster and then butterfly and chop into 2-inch pieces with the shell on. Mix the lobster with flour so that the sauce will bind to the lobster during cooking. Deep fry the lobster in 325-degree vegetable oil for 2 1/2 to 3 minutes. Take out and place on a napkin to absorb excess oil.
Mix butter, scallions, garlic, and jalapeños in a large pan or wok and sauté for 15 seconds. Add 1/2 cup water and bring to boil. Add pepper, sugar, soy sauce, and rice wine and bring to boil. Add fried lobster into sauce mix and sauté until all sauce has been absorbed (no more sauce at the bottom of pan or wok). Plate and add garnish.
