Cantonese Lobster With Savory Sauce

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  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: 4 - 6 servings
Ratings (6)

Everyone knows that lobster tastes great served simply with some clarified butter and a splash of lemon. For an Asian 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. 

What You'll Need

  • 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, chopped fine
  • 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

How to Make It

  1. Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.
  2. Sprinkle 1/2 teaspoon of salt and the flour on lobster.
  3. Mix garlic with black bean mixture in a bowl. Stir well.
  4. Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.
  5. Reheat 1 tablespoon of oil in the wok. Stir-fry black bean mixture 30 seconds. Remove.
  1. 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. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.
  2. Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.
  3. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.

Reprinted with permission from Madame Wong's Long-life Chinese Cookbook.

Nutritional Guidelines (per serving)
Calories 323
Total Fat 7 g
Saturated Fat 2 g
Unsaturated Fat 3 g
Cholesterol 272 mg
Sodium 1,236 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Protein 39 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)