Lobster Cantonese With Savory Sauce

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 01/13/23
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Lobster Cantonese With Savory Sauce

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 8 mins
Total: 23 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
372 Calories
31g Fat
8g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 372
% Daily Value*
Total Fat 31g 40%
Saturated Fat 4g 18%
Cholesterol 75mg 25%
Sodium 667mg 29%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 15g
Vitamin C 2mg 12%
Calcium 38mg 3%
Iron 1mg 7%
Potassium 252mg 5%
*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.

"Who needs a special occasion for lobster? Tuesday nights are just fine for a luxury protein. This recipe cooks up fast, which makes it completely worthy of a weeknight dinner. The nuanced flavors also bring some mid-week excitement. Have this with a side of steamed rice and bok choy for a well-rounded plate." —Renae Wilson

Chinese Cantonese Lobster Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 (1-pound) lobster tails

  • 1 teaspoon kosher salt

  • 2 tablespoons all-purpose flour

  • 1 clove garlic, minced

  • 1 tablespoon salted black beans, also called fermented black beans, pounded and soaked in 1 tablespoon water

  • 2 to 4 cups oil, for deep-frying and stir-frying

  • 1 tablespoon finely chopped ginger

  • 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 large egg, beaten

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 the 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 to 375 F for deep-frying. Put in lobster pieces. Deep-fry until shells are red, about 30 to 40 seconds. The lobster is only par-cooked at this stage.

    lobster frying in a pot of oil

    The Spruce / Maxwell Cozzi

  7. Remove and drain on paper towels.

    fried lobster on a paper towel lined plate

    The Spruce / Maxwell Cozzi

  8. Reheat 1 tablespoon of the oil from deep-frying in a wok. Stir-fry the black bean mixture 30 seconds. Remove to a small bowl.

    black bean mixture cooking in a wok with oil

    The Spruce / Maxwell Cozzi

  9. Reheat 2 tablespoons of oil in the wok. Stir-fry the ginger and scallion until fragrant, about 30 seconds. Add pork. Stir-fry on high heat until no longer pink.

    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 the remaining 1 tablespoon sherry. Cover. Cook 3 minutes.

    add lobster to the sauce in the wok

    The Spruce / Maxwell Cozzi

  12. Remove lid. Add dissolved cornstarch to thicken the gravy. Season with 1/2 teaspoon salt. Add the large scallion pieces.

    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 serve immediately.

    Lobster Cantonese With Savory Sauce in a wok

    The Spruce / Maxwell Cozzi