Lobster With Salted Egg Yolk

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Coated with a luscious sauce made from the yolk of the Chinese salted duck, this Stir-fried Lobster is rich, savory, and absolutely delicious!

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

3 count Lobsters, Cooked
0.5 tsp. Salt
0.5 cup Corn Starch
2 cup Vegetable Oil
12 count Duck Egg Yolks [Sauce]
0.5 tsp. Salt [Sauce]
2 tbsp. Unsalted Butter [Sauce]

Directions:

Step 1

Preheat the oven at 250°F /120°C.

Step 2

Break open the package of salted duck eggs yolk. Place onto a plate and bake at 250°F /120°C. for 10 minutes.

Step 3

Let cool then mash the egg yolks. Put into a bowl and set aside.

Step 4

Extract the cooked lobster meat: Separate the tail from the rest of the body by bending the lobster backward. Snap off the flippers, and push the meat out of the shell using a fork at the flipper end of the tail.

Step 5

Gently crack the claws open with a nutcracker to release the meat. Pluck off the legs. If you’d like, use a small fork to break the shell.

Step 6

Cut the lobster intro 1 inch cubes. Add salt and mix well. Coat the lobster with thin layer of corn starch.

Step 7

Heat a wok with 2 cups vegetable oil, and fry the lobsters at 350°F /170°C until golden brown. Drain the oil and set aside. Bring up the oil temp and re-fry for another 10-15 seconds to drive off excess oil. Remove and set aside.

Step 8