Easy-to-make Imperial Lobster – Explore Chinese New Year Cuisine

Just as the name implies this is a Imperial Lobster recipe to make whenever you want to be treated like royalty. It is great to make for those who love lobster and also for those who are looking to feel spoiled.

Imperial Lobster Recipes

Imperial Lobster

The Crab Imperial is another popular option at the Imperial Lobster. It's made from the meat of the lobster. It's an excellent choice for a dinner party or a casual dinner. 

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Course: Main dishes, Party

Cuisine: Chinese

Keyword: Lobster

CookingStyle: Stir-frying

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 2 servings

Calories: 303kcal

Author: James Anderson

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Equipment

large wok

large bowl

Ingredients

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• 1 ½ Pound Lobster Live Variety and Maine Style
• Dash of Salt and Black Pepper For Taste
• Some Potato Starch For Coating
• Some Oil Peanut Variety and For Frying
• 1 Boy Choy Baby Variety, Fresh and Trimmed
• 2 Ounces Snow Peas Trimmed and Cut Into Halves •
• 1 Leek Japanese Style and Sliced Thinly

Ingredients for Your Sauce:

• 2 tablespoons Oil Peanut Variety
• 1 Tablespoon Sugar White in Color
• 1 Tablespoon Black Beans Fermented Variety and Finely Chopped
• 1 Tablespoon Garlic Minced
• ¼ Cup Sherry Your Favorite Kind
• Dash of Salt and Black Pepper For Taste
• ¼ Cup Stock Lobster Variety
• ½ teaspoon Cornstarch

Instructions

• The first thing that you are going to want to do is make your lobster. To do this first cut off the claws of your lobster and split in half. Discard the stomach part and cut your lobster into small sized pieces.
• Place your lobster into a large sized bowl and season with a generous amount of salt and black pepper. Lightly coat your lobster with some potato starch, making sure to shake off the excess.
• Neat pour your oil into a large sized wok and heat over high heat. Heat up until your oil is piping hot and shimmering.
• Once your oil is hot enough add in your lobster pieces and fry for at least 1 V to 2 minutes. Remove and place onto a plate lined with paper towels to drain. Set aside for later use.
• Then make your sauce. To do this use a separate large sized wok and set over high heat. Add in your oil, white sugar, black beans and minced garlic. Season with a dash of salt and black pepper. Fry for at least 10 seconds before adding in your sherry.
• Continue to fry until your sherry has been reduced by at least half.
• Add in your lobster stock and deglaze your wok. Continue to fry for an additional 20 seconds before removing from heat. Serve your lobster pieces topped off with your sauce and enjoy right away.

Video

Notes

The Crab Imperial is the most traditional way to enjoy Imperial Lobster. It's an excellent alternative to traditional crab and shrimp soup. It is made with fresh lobster and other seafood. The Crab Imperial is served with white rice. However, you can substitute regular black beans with a vegetarian-friendly recipe. The sauce is prepared in a wok with sugar, oil, garlic, and fermented black beans. It's served on a plate.

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Nutrition

Serving: 2servings | Calories: 303kcal | Carbohydrates: 19g | Protein: 18g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 533mg | Potassium: 391mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1117IU | Vitamin C: 24mg | Calcium: 130mg | Iron: 2mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Sous-Vide Imperial Lobster

Ingredients:

• 2 lobster tails, shelled and cleaned
• 4 tablespoons butter
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• Salt and pepper, to taste
• 1 lemon, sliced

Instructions:

• Preheat your sous-vide water bath to 140°F (60°C). This temperature will give you tender, buttery lobster meat.
• In a small saucepan, melt the butter over low heat. Add the minced garlic and fresh thyme. Cook for a few minutes until the garlic is fragrant, and the butter is infused with the thyme and garlic flavors. Remove from heat.
• Season the lobster tails with salt and pepper.
• Place each seasoned lobster tail into a separate vacuum-seal bag or a zip-top bag, making sure they are in a single layer. Add a slice of lemon to each bag and pour half of the garlic-thyme butter into each bag.
• Seal the bags using a vacuum sealer or the water displacement method, ensuring they are airtight.
• Submerge the sealed bags into the preheated water bath. Ensure the lobster tails are fully immersed.
• Cook the lobster tails for 30-35 minutes. This longer cooking time ensures that the lobster meat becomes beautifully tender.
• Once done, carefully remove the lobster tails from the bags, allowing the garlic-thyme butter to cling to them.
• Optionally, you can quickly sear the lobster tails in a hot skillet or grill for a minute on each side to develop a hint of smokiness and a touch of caramelization.
• Serve your sous-vide Imperial Lobster tails with your favorite sides and garnishes, and savor the incredible tenderness and flavor.

Tips for making Imperial Lobster

Cooking Tips

• Precise Temperature: Keep the sous-vide water bath at a consistent 140°F (60°C). This temperature ensures that the lobster becomes tender without overcooking.
• Bag Sealing: Make sure your lobster tails are sealed airtight in the bags to prevent water from seeping in. This ensures that the buttery flavors stay locked in.
• Lemon Infusion: Adding lemon slices to the bags not only imparts a refreshing citrus note but also balances the richness of the lobster and butter.
• Searing Technique: If you choose to sear the lobster after sous-vide cooking, use a hot skillet or grill and do it briefly to avoid overcooking the already tender lobster.
• Timed Precision: Be mindful of the cooking time. Sous-vide allows a forgiving window, but exceeding the recommended time can result in overly soft lobster.

Serving Suggestion

• Side Dishes: Serve the lobster with sides like garlic mashed potatoes, buttered asparagus, or a crisp garden salad.
• Garnishes: Elevate the visual appeal with microgreens, edible flowers, or a sprinkle of flaky sea salt.
• Beverages: A chilled glass of Chardonnay or a sparkling Prosecco complements the rich and buttery lobster flavors.
• Multiple Courses: Incorporate Imperial Lobster into a multi-course meal, perhaps starting with a refreshing seafood salad or soup.
• Mini Tacos: Consider serving small portions of the lobster with warm, mini flour tortillas for a delightful fusion experience.

FAQs about Imperial Lobster

• Can I store leftover sous-vide Imperial Lobster?Yes, you can! Store it in an airtight container in the refrigerator. To reheat, briefly re-submerge the lobster in the sous-vide bath or gently warm it in a skillet with a bit of butter.
• Can I use frozen lobster tails for this recipe? Absolutely, frozen lobster tails work well, too. Just ensure they are fully thawed before cooking.
• How do I prevent the bags from floating in the sous-vide bath? To prevent bags from floating, use a heavy item like a metal spoon or a bag weight to keep them submerged.
• Do I need a sous-vide machine for this recipe? Yes, a sous-vide machine is recommended for precise temperature control. However, you can improvise by using a large pot of water and a kitchen thermometer to monitor the temperature closely.
• Can I use this method for other seafood like shrimp or crab? Certainly, the sous-vide technique works wonders with various seafood. Adjust cooking times accordingly for different seafood items.

Craft the perfect sous-vide Imperial Lobster – a culinary masterpiece. Share the recipe and subscribe to our blog for more gourmet inspiration.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.