We decided that tonight would be the night to have them for dinner - maybe a little celebration as today I finished the job I have been doing for the last 8 years and I am moving on within the company as of next week in a new role.
After enjoying the Beef with Blackbean the other week, we knew that the lobster tails would be full of flavour and that their sweetness would compliment the saltiness if cooked in a similar sauce. So the idea of black bean combined with chilli paste was agreed upon as I love chilli and Noel favours the black bean but of course we both agree on the lobster itself!
Remove shells from lobster tails, rinse well and cut into bite size pieces. Place on paper towel and set aside.
Coat a wok or large frying pan with oil ensuring the surface is covered. Heat over a high heat and add the garlic, ginger, chilli, carrots and broccoli. Stir fry for 2 - 3 minutes or until vegetables start to soften.
Add capsicum, lobster meat and spring onions. Stirfry for a further 2 - 3 minutes or until lobster is startting to turn pink. Mix through the blackbean sauce until all is completely coated with the sauce. Add snow peas and bean sprouts and toss through until warm.
Serve garnished with coriander leaves.
(click here for a printable version of this recipe)