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Boston Style Lobster Sauce With Flakey Seafood

Chef's notes

Lobster sauce is available in Boston and most of New England. This recipe is made with ground pork flavored with fermented black beans, garlic, ginger, and scallions in a hardy dark sauce that includes sherry, soy. It is classically finished with scrambled egg; some consider it optional.

Fermented Black Beans are whole soybeans that are salted and fermented. They are usually found imported in cellophane bags and jars in some Asian grocery stores, also at Amazon. You may be able to find jars of black bean paste locally with added ingredients combined. I find contents unacceptably salty.

Once ingredients are gathered and prepped, cooking times for Lobster Sauce is quick.

Remember, you can lighten up on recommended low salt soy sauce and correct for taste later.

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Boston Style Lobster Sauce With Flakey Seafood

Ingredients

Spice mixture

2 generous tablespoons fermented black beans
4 larger cloves garlic minced.
3 quarter size slices fresh ginger minced.
4 small scallions chopped fine, about 1/3rd cup
Cooking oil

Ground Pork

½ pound ground pork

Thickener

2 tablespoons cornstarch
¼ cup water
Drizzle of oil

Sauce

2 tablespoons dry sherry
2-3 tablespoons low salt soy sauce
½ teaspoon sugar
1 cup chicken broth

Optional Seafood

A pound of flakey seafood

Instructions

Preparation, about an hour before cooking, rinse fermented black beans in a strainer. Place in a cup partly covered with water. Beans will absorb water and lightly soften them.
Sautee lightly flowered seafood until just cooked through. Keep warm.
When ready to cook, coarsely chop fermented black beans. Spread them in the frying pan with garlic, ginger, chopped scallions and about 2 tablespoons of cooking oil. Sauté while stirring for a about a minute.
Add ground pork. Use the edge of a spatula to break pork apart throughout while stirring. When browned stir in sauce ingredients.
Prepare thickener, cornstarch and set aside.
Bring lobster sauce to a simmer. Gradually thicken as desired.
Place over seafood.
Serve with plain or fried rice, soft or hard noodles.

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