Newport Seafood's house special lobster

Recipe from Vietnamese Home Cooking Enthusiasts, Facebook

Today, I attempt to make the house special lobster like the ever-so-popular Tân Cảng Newport restaurant in Santa Ana. With no access to fresh/live lobster, I have to settle for lobster tails at HEB. I bought a total of 10 tails and asked the HEB butcher guy to cut each lobster tails into 3 pieces. 

Recipe:
10 lobster tails (about 3lbs)
2 bundles green onion (chop thick/roughly)
2-3 jalapenos/serrano peppers (thick slices)
2-3 TBSP roughly minced garlic
Corn starch to generously coat lobster

Sauce:
3 TBSP oyster sauce 
1 TBSP fish sauce (Squid brand)
1 TBSP soy sauce
1 TBSP black pepper
2 TBSP sugar
1 1/4 cup water

Combine and set aside. I find that using hot water helps to dissolve the sugar easier.

Direction:

1. Clean lobster and drain well.

2. Prep and chop all above ingredients and set aside. 

3. Heat enough oil to about 350° for deep fry.

4. Coat lobster generously with cornstarch and deep fry in oil. Do not stir the lobster too much as you will lose the flour coating. Wait for the lobster to float to the top. That's when the lobster is cooked. Remove and leave in a colander to drain excess oil.

5. Heat a wok with 2-3 TBSP oil at med-high heat and stir fry garlic until fragrant. Add in 1/2 of green onion and 1/2 of jalapenos. Keep stir fry for 2-3 min.

6. Add in lobster and stir fry for another 2-3 min to coat well with the garlic.

7. Now add in the sauce mixture and stir fry to combine well. It will be saucy. No worries! 

8. Close the lids and cook for about 3 minutes or until the sauce reduces down. This will allow the lobster to absorb the sauce.

9. Add in the rest of the green onion and jalapenos and stir fry for another minute to combine. Done!