We’ve outlined all the ingredients and directions for you to make the perfect 3 Pepper Lobster Stir-fry. This dish qualifies as a Intermediate level recipe. It should take you about 45 min to make this recipe. The 3 Pepper Lobster Stir-fry recipe should make enough food for 2 servings.
You can add your own personal twist to this 3 Pepper Lobster Stir-fry recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 3 Pepper Lobster Stir-fry recipe.
Ingredients for 3 Pepper Lobster Stir-fry
- 1/4 cup canola oil
- 3 cups flour
- 3 tablespoons salt
- 1 large white onion, thinly sliced into rings
- Two 1 1/4-pound lobsters, par-cooked and cleaned
- 4 ounces 3 Pepper Lobster Stir-fry Sauce, recipe follows
- Lemon wedge
- 2 cilantro sprigs
- 1/2 cup canola oil
- 4 onions, diced
- 1 cup minced garlic
- 3/4 cup Thai fish sauce
- 1 1/4 cups balsamic vinegar
- 4 tablespoons black pepper
- 1 teaspoons white pepper
- 3 1/4 tablespoons Szechuan pepper
- 2 1/4 cups sugar
- 1 tablespoon salt
Directions for 3 Pepper Lobster Stir-fry
- Preheat a fryer or a deep pot halfway filled with oil to 325 degrees F.
- Combine flour and salt. Toss the onions in salted flour, shaking off excess flour. Fry the onions until golden brown. Reserve.
- Chop the lobsters into several pieces, then deep fry the heads and save for garnish. In a hot wok, add oil and stir-fry the lobster pieces for 3 minutes. Add sauce and reduce until it is a glaze. Pile lobster onto a platter and garnish with fried onions, lemon and cilantro.
- Combine all of the ingredients in a saucepot. Bring to a simmer over medium heat and cook until the sugar has dissolved.
Cookware for your recipe
You will find below are cookware items that could be needed for this 3 Pepper Lobster Stir-fry recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Wok Recipes
- Asian
- Sauce Recipes
- Lobster – Lobsters are a family (Nephropidae, sometimes also Homeridae) of large marine crustaceans.Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Commercially important species include two species of Homarus (which looks more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which looks more like a shrimp, or a “mini lobster”) — the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.
- Shellfish Recipes
- Onion Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Lemon – The lemon (Citrus limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
- Main Dish
- Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
