Lobster Cantonese Recipe

No Photo

Have you made this?

 Share your own photo!

Lobster Cantonese

Stormy Stewart

By
@karlyn255

NOTE: This stuff is habit forming. Taken from "Madame Wong's Long-life Chinese Cookbook".


Featured Pinch Tips Video

Ingredients

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

I ADD, BUTTON MUSHROOMS, BAMBOO SHOOTS, SLICED WATER CHESTNUTS, AND CHINESE PEA PODS TO MINE.

I SERVE WITH FRIED RICE

Directions Step-By-Step

1
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 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.
2
NOTE: I CHEAT. I take the shells off before cooking.

About this Recipe

Course/Dish: Fish, Seafood
Other Tags: Quick & Easy, Healthy