Cook The Book: Lobster Cantonese

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One 1 1/2-pound uncooked lobster, cut into 12 pieces

3 tablespoons cornstarch

Vegetable oil, for passing through


1 1/2 tablespoons soy sauce

2 tablespoons rice wine or dry sherry

2 teaspoons sugar

3 scallions, white parts trimmed and sliced into 1/2-inch pieces, green parts trimmed and sliced into 2-inch pieces

1 tablespoon peeled and minced fresh ginger

3 garlic cloves, peeled and very thinly sliced

30 fermented Chinese black beans, lightly crushed with a cleaver and minced

1/2 teaspoon dark sesame oil

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