20 mins
15 mins
Serves 2

Asian Black Bean Sauce & Lobster Vermicelli

A twist on a traditional Chinese Lobster dish, this stir fry features fresh lobster, garlic, ginger and chilies for a slightly spicy sauce, which makes for a flavourful comfort food.
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  • 1 pkg Italpasta Tradizionale Vermicelli
  • 1.5 lb steamed whole lobster
  • 1 tbsp sesame oil
  • 3 tbsp black bean sauce
  • 2 cloves garlic, minced
  • 1.5 inch fresh ginger, cut in thin match sticks
  • 1/2 tsp Asian ground fresh chili paste (Sambai Oelek)
  • 2 tbsp Tamari sauce
  • 1/4 cup dry sherry
  • 1 cup seafood broth
  • 1/2 cup water
  • 1 tbsp cornstarch
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 2 scallions, thinly sliced


  • In large pot of salted boiling water, cook pasta al dente as per package directions.
  • To prep lobster, twist off tail and claws including joints. Remove head of lobster from tail and discard. Halve tail lengthwise through shell with a cleaver or large heavy knife. Work-ing with one claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Transfer lobster pieces (claws, joints and halved lobster tail to a bowl, keeping meat in shells.
  • Heat sesame oil in a large wok over medium heat.
  • Add garlic, ginger, chili paste and black bean. Sauté for 2-3 minutes until garlic and ginger have softened.
  • Mix in all lobster pieces and Tamari sauce and stir well.
  • Stir in dry sherry and then add in seafood broth.
  • Dilute cornstarch in water and pour into wok.
  • Add oyster sauce, sugar and mix. Continue cooking until sauce has thickened slightly, about 1 minute.
  • Toss in vermicelli and garnish with sliced scallions.
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Nutritional Analysis

Calories: 660kcalCarbohydrates: 108gProtein: 36gFat: 9gCholesterol: 130mgSodium: 2210mgFiber: 5gSugar: 7g