Dad's Chinese Stir-Fried Lobster Recipe

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My parents are both great cooks. Whenever I go home to visit, I always ask that they prepare their special homecooked meals rather than going out to a fancy restaurant. You'd be hard pressed to find food this good in a restaurant. My dad made this awesome stir-fried lobster dish and I happened to have my digicam ready. It's spicy, but you can adjust the spices according to your tastes. Enjoy the dish.

Ingredients

Group1
2 lobster tails (frozen or fresh)
1 tbsp ginger root, minced
1 tsp salt
1 egg white
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp cooking sherry

Group2
3 tbsp vegetable oil
2 tbsp chinese preserved black bean paste
1 tbsp chinese hot chili sauce
1 tbsp sherry
3 cloves garlic, minced
1/4 cup ginger root, minced
1/2 cup green onions, minced
1 tbsp cornstarch mixed with 2 tbsp water

Instructions

	Remove shells from the lobster tails and cut meat crosswise into 1/2 inch to 3/4 inch chunks. Dry the tails with paper towels. Place the lobster chunks in a mixing bowl and add the remaining ingredients from group 1. Mix thoroughly with hand or spoon. Place mixture in freezer for 5 minutes then remove to refrigerator until needed.
	Heat oil from group 2 in a frying pan or wok on medium high to high heat until it just begins to smoke. My dad likes to cook this stuff on their outdoor gas burner because it splatters oil and smells up the house.
	Add ginger, garlic and half of the green onions to the oil.
	Stir fry the ginger, garlic and onions for a minute and make sure they do not burn.
	Add lobster mixture to the hot oil. Stir the lobster around.
	Add the preserved black bean sauce and the chinese hot sauce.
	Stir to evenly cook the lobster and distribute the sauces. Continue for 2 to 3 minutes.
	Just as lobster meat starts to turn white, add sherry to the pan and stir.
	When lobster meat is almost all white, add cornstarch and water mixture (re-stir the cornstarch and water before pouring). Stir and cook for another minute.
	Pour lobster onto a serving plate.
	Garnish with remaining green onions and serve.