Lobster in Hoisin Sauce – Easy Lobster Dinner
The hubby and I don’t really celebrate Easter as we are not religious types. Without little nieces and nephews around any more to fill baskets and eggs for, it’s just another day for us. I am always looking for a reason to cook a special meal though, so I decided to pull out the last lobster tail in the freezer and make an easy lobster dinner. Turning to my cookbooks I realized I hadn’t cooked anything Chinese in a bit so I found a shrimp recipe that I adapted. Please note that to enjoy this dish you have to like the taste of hoisin sauce. If you don’t, you definitely won’t like lobster in hoisin. It does have a strong flavor but not so much that the sweet taste of the lobster doesn’t still shine.
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Lobster in Hoisin Sauce
Serves 2
For the Marinade:
- 1 tsp soy sauce
- 1/4 tsp salt
- 1 TBS dry sherry
For the Sauce:
- 2 TBS hoisin
- 2 TBS ketchup
- 2 TBS soy sauce
- 1 TBS dry sherry
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/4 cup water
For the dinner:
- 1 8 oz lobster tail, meat removed and cut into bite sized pieces
- 1/2 cup cornstarch
- 1 tsp cornstarch dissolved in 1 TBS water and 1/2 tsp sesame oil
- 3TBS and 1 tsp canola oil, divided
- 2 large cloves garlic, sliced
- dried or fresh parsley for garnish if desired
2 cups cooked sushi rice
Marinate the Lobster:
- Add the soy sauce, salt and sherry to a small bowl and mix together. Add the lobster meat and let marinate for 10 minutes.
Make the Sauce:
- Add the hoisin, ketchup, soy sauce, sherry, salt, sugar, and water until the sugar dissolves.
- Heat a small skillet over medium high heat. Add 1 tsp of oil and toss in the garlic and toss and press in the oil for about half a minute. Remove the garlic.
- Add the sauce and heat until it starts to form bubbles around the edges. Stir in the cornstarch/water/sesame oil mixture and stir until slightly thickened. Remove from heat. Cover and set aside.
- Remove the lobster from the marinade and roll in the cornstarch to coat.
- Heat the remaining oil in a saute pan over medium heat.
- When hot gently pan fry the coated lobster on each side for about 2 minutes until slightly golden brown.
- Remove from oil and drain on a paper towel
- Check sauce, if still hot add the lobster and gently stir to coat. If the sauce has cooled too much, heat and then add the lobster.
- Serve over rice and sprinkle with parsley if desired.
How Was the Easy Lobster Dinner?
We both really enjoyed the lobster in hoisin sauce. The coating stayed crispy even in the sauce and the lobster flavor was there even through the flavorful sauce. As I mentioned above, you do have to like hoisin as it is the main flavor and it is a strong one. I served it on sushi rice as it is slightly sweet so it was a counter balance to the hoisin flavor.
