2 to 3 live lobsters
1 large white onion cut in half and then sliced
1/2 small red pepper cut into small strips
6 or more small red Thai Chili peppers left whole
4 cloves of garlic minced
2 inch piece of ginger, minced
Black bean sauce (or Fermented Black Beans)
Chinese Black Vinegar
Thai Sweet Chili Sauce
Par boil lobsters for about 4 or 5 minutes.
Crack claws and legs and cut tails into three pieces. Set aside.
Heat oil in wok. Add onions and red peppers and saute a minute
or two. Add the garlic and ginger, the red chili peppers, a
couple of spoonfuls of black bean sauce, splash of vinegar,
tablespoon or two of the Thai Sweet Chili Sauce and a little
chicken broth. About a 1/4 cup. Add the lobster, stir to coat
and simmer until the lobster is cooked. Add chopped green onion
Note: I use black bean garlic sauce. Lots of black beans.