Lobster with Black Bean Sauce and Broccoli

Name: Lobster with Black Bean Sauce and Broccoli
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon plus 1 teaspoon minced garlic; ¼ cup preserved black beans, rinsed, squeezed, and roughly chopped; ¼ cup grape seed, corn, or other neutral oil; 2 tablespoons sugar; 1 tablespoon plus 1 teaspoon minced fresh ginger; 1 fresh green Thai chile, seeded and minced; 1 cup fresh cilantro leaves; Four 1½-pound lobsters (or 3 pounds salmon chunks or peeled shrimp); Lemon wedges for serving; ¼ cup oyster sauce; 1 teaspoon salt, plus more to taste; ¼ cup peanut oil; ¼ cup soy sauce; ¼ cup unsalted butter; 12 broccoli florets

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Here, we give a classic Cantonese dish a new spin, and I think the results are phenomenal. The intensity of the preserved black beans brings out the natural sweet sea-saltiness of the lobster. (You can also make this dish with salmon or shrimp, which are easier on weeknights.) Serve with steamed white rice.

Ingredients

Cilantro Oil

1 cup fresh cilantro leaves
¼ cup grape seed, corn, or other neutra

Asia
Fish course
Pescatarian

Method

To make the cilantro oil: Fill a large bowl with water and ice and set aside. Bring a small pot of water to a boil and add the cilantro. As soon as the water returns to a boil, drain the leaves and transfer to the ice water. When cold, remove the cilantro from the water and squeeze all the water out of the leaves with your hands. Put the cilantro in a blender with