Lobster Cantonese Recipe


# 1 1/2 lbs. Raw Lobster tails
# 3 Tablespoons salad oil
# 2 Tablespoons fermented salted black beans, rinsed, drained, and finely chopped
# 2 Cloves garlic, finely chopped
# 1 teaspoon minced, fresh ginger
# 1/4 lb. Boneless pork (shoulder or butt), trimmed of excess fat, and finely chopped or ground
# 1 Green onion (including top), thinly sliced
# 1 egg, lightly beaten

Extra Ingredients for Cooking Sauce:
# 1 Tablespoon corn starch
# 1 Tablespoon soy sauce
# 1 Tablespoon dry sherry
# 1/2 cup regular strength chicken broth
# A dash of white pepper


Combine ingredients for Cooking Sauce, stir together and set aside. Place a wok over high heat; when wok is hot, add oil. When oil begins to heat, add black beans, garlic, and ginger; stir once. Then add pork and stir-fry until no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test — 3 to 4 minutes). Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds).

And that’s it! This recipe enhances other shellfish, too! Try it with crab, scallops, or shrimp.

Lobster catonese Recipe

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9 March

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