Cantonese Lobster With Savory Sauce

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Ratings (7)
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 4 - 6 servings
Nutritional Guidelines (per serving)
323 Calories
7g Fat
24g Carbs
39g Protein
(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 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.  

Madame Wong's Long-Life Chinese Cookbook


  • 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

Steps to Make It

Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.

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

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

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

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

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.

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

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.