Lobster Szechuan Style Recipe
Recipe information
Make Lobster Szechuan Style in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lobster & Prep
Marinade & Batter
Szechuan Sauce
Garnish
Lobster & Prep
1. Humanely cook and extract meat
Bring 6 cups water and 2 tbs kosher salt to a rolling boil in a large pot. Add the live lobsters headfirst and boil for 6 minutes. Remove lobsters and immediately plunge into an ice bath to stop cooking. When cool, remove lobster meat: twist off claws and knuckles, crack and extract meat; remove tail meat by splitting tail shell and pulling out the whole piece. Pat the meat dry with paper towels and cut into 1–1½-inch bite-sized chunks. Reserve shells for stock if desired.
Marinade & Batter
2. Marinate lobster
In a bowl whisk together 2 egg whites, 1 tbs cornstarch, 1 tbs rice wine, 1 tsp salt and 1 tsp white pepper until smooth. Add the lobster chunks and gently toss to coat. Let sit for 10 minutes while you prepare the sauce. This creates a light velveting coating that helps the sauce adhere.
Szechuan Sauce
3. Prepare sauce base
In a small bowl combine 1 cup chicken stock, 1 tbs light soy sauce, 1 tsp dark soy sauce, 2 tbs Shaoxing wine, 1 tsp sugar and 1 tsp black vinegar. Stir and set aside. In a separate small cup mix 2 tsp cornstarch with 1 tbs cold water to make a slurry; set aside.
4. Toast spices and aromatics
Heat a wok or large skillet over medium-high heat until hot. Add 4 tbs vegetable oil. When oil shimmers, add 1 tbs toasted crushed Szechuan peppercorns and 8 halved dried red chilies. Stir-fry about 20–30 seconds until fragrant (be careful not to burn chilies). Add 3 tsp minced garlic and 2 tsp minced ginger and stir 15–20 seconds until aromatic.
5. Build the sauce
Add 1 tbs doubanjiang and stir-fry 20–30 seconds to release its oil and deepen flavor. Add the prepared stock mixture and bring to a simmer. Taste and adjust heat/salt as needed. Stir in the cornstarch slurry and simmer 1 minute until the sauce thickens to a glossy, slightly thick consistency. Add the sliced scallions (reserve some green parts for garnish) and remove from heat.
Finish Lobster
6. Cook lobster in sauce
Return the wok to high heat and add a small tablespoon of oil if needed. Add the marinated lobster pieces in a single layer and stir-fry 1–2 minutes just until they are opaque and heated through (lobster cooks quickly). Pour the prepared Szechuan sauce over the lobster and toss gently for 30–45 seconds to coat and heat through; do not overcook the lobster.
7. Serve
Transfer lobster to a warmed serving platter. Sprinkle with 1 tsp toasted sesame seeds, 2 tbs cilantro leaves and reserved scallion greens. Serve immediately with steamed rice or Chinese-style buns.
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