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Stir-Fried Szechuan Lobster with Chili Sauce
This spicy number is one of our favorite dishes in the whole Chinese repertory

2 tablespoons hoisin sauce
2 tablespoons chili sauce
2 teaspoons shao-hsing
1 teaspoon thin soy sauce
1 teaspoon fish sauce
1 teaspoon chili paste with garlic
1/2 teaspoon sugar
1/2 teaspoon MS1/4 (optional)
1/2 teaspoon sesame oil
1/2 teaspoon hot chili oil
1/4 cup plus 1/2 teaspoon peanut oil
2 live lobsters (each about 1 1/4 pounds), each cut into 8 serving pieces
salt to taste
2 tablespoons finely minced fresh ginger
1/2 cup minced scallions (about 4 fat scallions, white and green parts)
3 tablespoons finely minced garlic
3 dried red chilies

1. Prepare the sauce: mix together the hoisin sauce, chili sauce, shao-hsing, soy sauce, fish sauce, chili paste with garlic, sugar, MS1/4 (if desired), sesame oil, hot chili oil, and 1/2 teaspoon of the peanut oil. Reserve.
2. Add the remaining 1/4 cup of peanut oil to a large, very hot wok over very high heat and heat until the oil is smoking. Salt the cut lobster pieces lightly and add them to the hot wok. Sear the cut surfaces until the lobster is just about cooked, 3 to 4 minutes. Remove the lobster pieces and place them on a platter. (Or, place them on paper towels to drain some of the oil.)
3. To the oil remaining in the wok, add the ginger, scallions, garlic, and dried chilies. Stir-fry for 1 minute. Add the lobster pieces, and toss to blend well. Add the reserved sauce, and toss to blend well. Turn the mixture out onto a platter and serve immediately.

This spicy number is one of our favorite dishes in the whole Chinese repertory. It's also delicious when made with crab or shrimp -- but we like it best with lobster. Serves 4 as part of a Chinese dinner