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

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

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Ingredients

Cilantro Oil

Method

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