Lobster Cantonese With Savory Sauce

Lobster Cantonese With Savory Sauce

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Nutrition Facts (per serving)
323 Calories
7g Fat
24g Carbs
39g Protein
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Nutrition Facts
Amount per serving
Calories 323
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 272mg 91%
Sodium 1236mg 54%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Protein 39g
Calcium 238mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone knows that lobster tastes great served simply with some clarified butter and a splash of lemon. For a Chinese variation on the theme, pair your crustacean with a bit of pork and a melange of spices. Then, prepare your taste buds and your senses for the dizzying assault. This recipe is reprinted with permission from Madame Wong's Long-life Chinese Cookbook.

Ingredients

  • 2 lobster tails (about 1 pound each)
  • 1 teaspoon salt
  • 2 tablespoons flour
  • 1 clove garlic, minced
  • 1 tablespoon salted black beans, (also called fermented black beans) pounded and soaked in 1 tablespoon water
  • 1 tablespoon ginger (finely chopped)
  • 1 scallion (finely chopped)
  • 1/4 pound ground pork
  • 2 tablespoons sherry
  • 1 tablespoon light soy sauce
  • 1 cup chicken stock
  • 1 tablespoon cornstarch (dissolved in 2 tablespoons water)
  • 2 scallions (cut into 1-inch pieces)
  • 1 egg (beaten)
  • 2 to 4 cups oil for deep-frying and stir-frying

Steps to Make It

  1. Gather the ingredients.

    Lobster Cantonese With Savory Sauce

    The Spruce / Maxwell Cozzi

  2. Cut each lobster tail in half. Wash thoroughly. Drain.

    Cut each lobster tail in half

    The Spruce / Maxwell Cozzi

  3. Cut tails into pieces 1 1/2 inches in length, leaving shells on.

    cut lobster tail into pieces

    The Spruce / Maxwell Cozzi

  4. Sprinkle 1/2 teaspoon of salt and the flour on lobster.

    lobster with salt and flour in a bowl

    The Spruce / Maxwell Cozzi

  5. Mix garlic with black bean mixture in a bowl. Stir well.

    Mix garlic with black bean mixture in a bowl

    The Spruce / Maxwell Cozzi

  6. Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red.

    lobster frying in a pot of oil

    The Spruce / Maxwell Cozzi

  7. Drain on paper towels. Remove.

    fried lobster on a paper towel lined plate

    The Spruce / Maxwell Cozzi

  8. Reheat 1 tablespoon of oil in the wok. Stir-fry black bean mixture 30 seconds. Remove.

    black bean mixture cooking in a wok with oil

    The Spruce / Maxwell Cozzi

  9. Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes.

    Stir-fry ginger and scallion with pork in a wok

    The Spruce / Maxwell Cozzi

  10. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.

    Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock to the mixture in the wok

    The Spruce / Maxwell Cozzi

  11. Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.

    add lobster to the sauce in the wok

    The Spruce / Maxwell Cozzi

  12. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions.

    add scallions to the lobster mixture in the wok

    The Spruce / Maxwell Cozzi

  13. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove from heat and stir immediately.

    Lobster Cantonese With Savory Sauce in a wok

    The Spruce / Maxwell Cozzi