98. Lobster With Black Bean, Pork, and Garlic From Silver Pond

We're counting down to New Times' Best Of Broward/Palm Beach 2012 issue in June by serving up our top 100 favorite dishes. Click here for a full archive. If you have any nominations of your own, please add them to the comments, or visit our Facebook page.98. Lobster with Black...

By Melissa McCart

February 17, 2012

[
        {
          "name": "GPT - Billboard - Slot Inline - Content - Labeled - No Desktop",
          "component": "16971022",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "15769925",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "16575154",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "GPT - Rectangle 2x - Slot Auto-select - Labeled",
          "component": "15782206",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "16575154",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "GPT - Leaderboard to Tower - Slot Auto-select - Labeled",
          "component": "15782207",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

We're counting down to New Times' Best Of Broward/Palm Beach 2012 issue in June by serving up our top 100 favorite dishes. Click here for a full archive. If you have any nominations of your own, please add them to the comments, or visit our Facebook page.

98. Lobster with Black Bean, Pork, and Garlic from Silver Pond

Silver Pond is as close to an authentic Chinese culinary experience as you'll find in South Florida. The menu is an epic of Cantonese dishes, differentiated by mellow spices, savory sauces, seafood -- such as sea

cucumber, abalone, and conch -- and a smattering of preserved meats and

fish. That is, if you order from the green restaurant menu as opposed to

the white one, which is an abbreviated list of Chinese takeout's

greatest hits.

Fish tanks align the back wall, filled with lively lobster of all sizes. This flash-fried one-pounder is a savory dish to share, garnished with piles of pulverized black bean, garlic, and pork. Once you've emptied the shells, you'll be tempted to fork the remaining sauce. One caveat: It's a messy dish. Don't be ashamed if you end up wearing it. Better yet, ask for extra napkins before you begin.

KEEP NEW TIMES FREE... Since we started New Times, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.