Cantonese Style Lobster Recipes

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SHUN LEE'S LOBSTER CANTONESE



Shun Lee's Lobster Cantonese image

Here is an adaptation of the lobster Cantonese served at the eminent Shun Lee West restaurant in New York, which Alex Witchel captured for us in 2009. "Nostalgia deluxe," she called the dish, totally accurately. It seems complicated to prepare. It is not. Set up all your ingredients beforehand, and the process moves quickly and is not at all difficult.

Provided by Alex Witchel

Categories     dinner, quick, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 18

Vegetable oil for deep-frying
1 1 1/2 pound raw lobster, cut into pieces (see note) or three 3-ounce raw lobster tails in the shell, chopped into quarters
2 garlic cloves, minced
2 ounces (about 1/3 cup) ground pork
1/3 cup dry sherry
1 1/2 cups chicken broth
4 water chestnuts, preferably freshly peeled, cut into 1/8-inch slices
1/2 cup sliced bamboo shoots
3 white button mushrooms, blanched in boiling water for 1 minute, drained and cut into 1/8-inch slices
1/4 cup frozen green peas, defrosted
1/2 teaspoon sugar
Salt
ground white pepper
2 tablespoons cornstarch dissolved in 3 tablespoons cold water
1 large egg, lightly beaten
2 whole scallions, sliced into 1/4-inch thick rounds
1/2 teaspoon dark Asian sesame oil
Hot cooked rice, for serving

Steps:

  • Place a large wok over high heat. Add enough oil to come halfway up the side and heat until it shimmers. Working in batches, carefully add lobster pieces (oil will bubble up) and cook until shells are red and meat is opaque, about 1 1/2 minutes. Remove with slotted spoon and set aside. Reheat oil between batches.
  • Discard all but 1 tablespoon of oil from wok, and reduce heat to medium. Add garlic and stir-fry about 10 seconds. Increase heat to high, add pork, and stir-fry until no longer pink, about 1 minute. Add sherry and bring to a boil. Add broth, water chestnuts, bamboo shoots, mushrooms, peas, sugar, 1/2 teaspoon salt, and 1/8 teaspoon white pepper. Add lobster and bring to a boil.
  • Stir in cornstarch. Drizzle egg around edge of mixture, let set, and stir. Add scallion and sesame oil. Adjust salt and pepper to taste. Serve hot, with rice.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 880 milligrams, Sugar 4 grams, TransFat 0 grams

CANTONESE STYLE LOBSTER



Cantonese Style Lobster image

This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!

Provided by ALISON419

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 12

2 small (1 pound) fresh live lobsters
⅓ cup peanut oil, divided
1 clove garlic, crushed
1 slice fresh ginger root, minced
6 ounces lean ground pork
1 cup chicken broth
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon brown sugar
2 eggs, beaten
3 green onions, chopped

Steps:

  • Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.
  • Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
  • Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
  • Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!

Nutrition Facts : Calories 537.6 calories, Carbohydrate 6.6 g, Cholesterol 340.5 mg, Fat 31.7 g, Fiber 0.4 g, Protein 53.8 g, SaturatedFat 7.6 g, Sodium 1221.1 mg, Sugar 1.9 g

LOBSTER CANTONESE WITH SAVORY SAUCE



Lobster Cantonese With Savory Sauce image

Try this authentic version of Lobster Cantonese, a famous Cantonese recipe where deep-fried lobster is coated with a savory sauce.

Provided by Rhonda Parkinson

Categories     Appetizer     Entree

Time 23m

Yield 6

Number Of Ingredients 15

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 (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 egg (beaten)
2 to 4 cups oil for deep-frying and stir-frying

Steps:

  • Gather the ingredients.
  • 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 the lobster.
  • Mix garlic with black bean mixture in a bowl. Stir well.
  • 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.
  • Remove and drain on paper towels.
  • 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.
  • 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.
  • Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.
  • Add lobster to meat mixture. Add the remaining 1 tablespoon sherry. Cover. Cook 3 minutes.
  • Remove lid. Add dissolved cornstarch to thicken the gravy. Season with 1/2 teaspoon salt. Add the large scallion pieces.
  • Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove from heat and serve immediately.

Nutrition Facts : Calories 372 kcal, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 15 g, SaturatedFat 4 g, Sodium 667 mg, Sugar 1 g, Fat 31 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

LOBSTER CANTONESE



Lobster Cantonese image

From Madame Wong's Long-life Chinese Cookbook. Have all your ingredients ready to go. After the lobster is cooked, it goes quick. Also, the egg is part of the original recipe, but feel it can be left out.

Provided by gailanng

Categories     Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 lobster tails (about 1 pound each)
1 teaspoon salt, divided
2 tablespoons flour
1 garlic clove, minced
1 tablespoon preserved black bean (also called salted or fermented black beans but can sub black bean sauce)
1 tablespoon ginger, chopped fine
1 green onion, chopped fine
1/4 lb ground pork
2 tablespoons sherry wine, divided
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 -3 green onions, cut into 1-inch pieces green part only
1 egg, beaten
2 -4 cups oil, for deep-frying and stir-frying (divided)

Steps:

  • 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. Using a sieve to sift over makes this easier.
  • Pound salted black beans and mix with one (1) tablespoon water (or mix together the black bean sauce with the water). Mix together the minced garlic with black bean mixture in a bowl. Stir well; set aside.
  • Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red; drain, remove and set aside.
  • Heat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove and reserve.
  • Heat 2 tablespoons of oil in wok. Stir-fry ginger and geen onions until it becomes aromatic, 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 cooked lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.
  • Remove lid and bring to a boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add green onion pieces. Slowly pour in beaten egg. Stir-fry about 10 seconds. Garnish with additional chopped green onions and serve over rice.

Nutrition Facts : Calories 1152.4, Fat 117.1, SaturatedFat 17, Cholesterol 68.8, Sodium 956.7, Carbohydrate 12.2, Fiber 1.1, Sugar 1.8, Protein 9.8

CANTONESE LOBSTER TAIL



Cantonese Lobster Tail image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 quart vegetable oil
Four 7- to 8-ounce fresh lobster tails, shells on, chopped
1 cup chopped green onions
1/2 cup sliced fresh ginger
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons white wine
2 teaspoons black bean sauce
1 teaspoon chopped garlic
1/3 teaspoon ground white pepper
1 medium carrot, sliced

Steps:

  • Heat several inches of vegetable oil in a wok to 325 degrees F.
  • Add chopped lobster tails and let cook approximately 4 minutes. Drain the oil, remove the lobster and continue heating the wok. Add the green onions, ginger, oyster sauce, soy sauce, wine, black bean sauce, garlic, white pepper and carrot and cook, 30 seconds. Add lobster tails back to the wok, lightly tossing all ingredients in the wok for another 4 minutes.

LOBSTER CANTONESE



Lobster Cantonese image

Provided by Joyce Howe

Categories     dinner, one pot, main course

Time 1h25m

Yield 5 servings

Number Of Ingredients 12

2 whole live lobsters, about 1 pound each
4 tablespoons fermented black beans
3 cups water
4 garlic cloves, peeled
3 scallions
1/4 cup corn, vegetable or peanut oil
1/4 pound ground pork
4 peeled, chopped fresh water chestnuts
1/2 teaspoon salt
2 eggs, beaten
1 tablespoon cornstarch
1/2 cup soy sauce

Steps:

  • Wash lobsters under cold water. Chop into medium-size pieces with cleaver, leaving claws whole.
  • Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic. Drain beans and chop with garlic finely.
  • Chop scallions into 1/4- to 1/2-inch pieces.
  • Heat oil in wok over high flame till smoking.
  • Combine pork, scallions, bean and garlic mixture, water chestnuts and salt in wok. Stir-fry until pork loses pinkness.
  • Pour beaten eggs into meat mixture. Stir well until egg is cooked.
  • Add remaining 2 cups water and cornstarch. Cook until mixture thickens.
  • Add lobster and soy sauce. Mix ingredients together well. Simmer covered 25 to 30 minutes over low heat. Uncover; stir-fry over medium heat until lobster is done (the shell should be a bright red). Serve.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 5 grams, Sodium 2721 milligrams, Sugar 2 grams, TransFat 0 grams

CANTONESE STYLE LOBSTER



Cantonese Style Lobster image

This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!

Provided by ALISON419

Categories     Chinese Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 small (1 pound) fresh live lobsters
⅓ cup peanut oil, divided
1 clove garlic, crushed
1 slice fresh ginger root, minced
6 ounces lean ground pork
1 cup chicken broth
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon brown sugar
2 eggs, beaten
3 green onions, chopped

Steps:

  • Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.
  • Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
  • Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
  • Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!

Nutrition Facts : Calories 537.6 calories, Carbohydrate 6.6 g, Cholesterol 340.5 mg, Fat 31.7 g, Fiber 0.4 g, Protein 53.8 g, SaturatedFat 7.6 g, Sodium 1221.1 mg, Sugar 1.9 g

CANTONESE LOBSTER



Cantonese Lobster image

Make and share this Cantonese Lobster recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lobster

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 (1/2 lb) lobster tail
4 garlic cloves, minced
2 green onions, cut into 1-inch lengths
1 teaspoon minced ginger
2 teaspoons black bean garlic sauce
1 tablespoon vegetable oil
1/3 cup chicken broth
1/4 cup chinese rice wine or 1/4 cup dry sherry
2 teaspoons cornstarch, dissolved in
1 tablespoon water
1 teaspoon sesame oil
1 green onion, julienned

Steps:

  • Remove the lobster meat by cutting along the inner edges of the soft undershell.
  • Using a fork, pry out the meat; cut the meat into 1-inch pieces; set aside.
  • Make the seasoning mixture: combine all the ingredients in a small bowl; mix well.
  • Put a stir-fry pan over high heat until hot.
  • Add in oil, swirling to coat the sides; add in the seasoning mixture and cook, stirring, until fragrant, about 30 seconds.
  • Add in the lobster meat and stir-fry until opaque, about 2 minutes.
  • Add in the broth and wine; bring to a boil; add in the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.
  • Stir in the sesame oil and green onion; transfer to s serving plate and serve with hot cooked rice.

LOBSTER CANTONESE



Lobster Cantonese image

This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create a riot of complementary flavors.

Provided by Paul Grimes

Categories     Wok     Pork     Shellfish     Stir-Fry     Dinner     Seafood     Lobster     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 17

1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
1/4 cup Chinese rice wine or dry Sherry
3 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper
2 (1 1/2-lb) live lobsters
2 tablespoons vegetable oil
2 tablespoons Chinese fermented black beans, rinsed and finely chopped
2 teaspoons finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
4 scallions, trimmed and cut into 1 1/2-inch pieces
1/4 lb ground fatty pork
2 large eggs, lightly beaten
2 teaspoons Asian sesame oil
Special Equipment
kitchen shears; a well-seasoned 14-inch flat-bottomed wok with a lid

Steps:

  • Bring 6 quarts water with 3 tablespoons salt to a boil in an 8- to 10-quart pot over high heat.
  • Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, and pepper in a small bowl until sugar is dissolved.
  • Plunge lobsters headfirst into boiling water, then cover tightly and cook for 2 minutes from time lobsters enter water. Transfer lobsters with tongs to a large bowl of ice and cold water to stop cooking (lobsters will not be fully cooked), then drain lobsters in a colander. When cool enough to handle, twist off tail and claws (including joints) of 1 lobster. Cut body in half lengthwise through shell with shears, then remove and discard sand sacs from inside head. Cut body in half again crosswise. Halve tail lengthwise through shell with a cleaver or large heavy knife, then cut each half crosswise into 4 pieces. Working with same lobster, 1 claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Chop claws in half lengthwise between pincers with a cleaver or large heavy knife. Transfer lobster pieces to a bowl, keeping meat in shells. Repeat with second lobster, putting pieces of second lobster in another bowl.
  • Heat wok over high heat until a drop of water evaporates instantly. Pour 1 tablespoon vegetable oil down side of wok, then tilt wok to swirl oil, coating side. When oil begins to smoke, add pieces of 1 lobster and stir-fry just until meat starts to turn opaque, about 1 1/2 minutes. Transfer cooked lobster with a slotted spoon to a large bowl. Repeat with second lobster, transferring cooked pieces to same bowl.
  • Add remaining tablespoon vegetable oil to wok, swirling to coat, then add beans, garlic, ginger, scallions, and pork and stir-fry until pork is no longer pink, about 1 minute.
  • Stir cornstarch mixture, then add to pork in wok and bring to a boil. Add lobster and stir to coat, then reduce heat and simmer, covered, 2 minutes. Remove lid and pour eggs over lobster mixture in a thin circular stream. Cover wok and simmer just until eggs begin to set, 1 to 2 minutes. Drizzle with sesame oil, then gently toss. Serve immediately.

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LOBSTER CANTONESE STYLE - RECIPE | COOKS.COM
2008-11-05 1 c. chicken stock or cold water. Chop up the lobster by laying it, shell side up, on a chopping board. Hold the lobster firmly in place. With a large heavy knife, chop off the head at the first joint in the shell. Twist off the large claws, then separate the claws themselves from the joints. Chop both claws and joints in two, lengthwise.
From cooks.com
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CANTONESE-STYLE GINGER SCALLION LOBSTER - THE WOKS OF LIFE
2014-12-12 Pour the wine around the perimeter of the wok and immediately cover it. Let it cook for about 2 minutes. This step infuses or “bakes” the lobster with the ginger and scallion flavor. Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and the rest of the scallions. Stir fry for another minute.
From thewoksoflife.com
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#SUNDAYSUPPER: OSCAR WORTHY CANTONESE LOBSTER WITH COCONUT …
2015-02-21 To make the seasoning mixture, combine all the ingredients in a small bowl and mix well. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the seasoning mixture and cook, stirring until fragrant, about 30 seconds. Add the lobster meat and stir-fry until opaque, about 2 minutes.
From christymajors.com
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CANTONESE STYLE LOBSTER - GLUTEN FREE RECIPES
Cantonese Style Lobster might be just the main course you are searching for. This recipe makes 4 servings with 370 calories, 17g of protein, and 30g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have eggs, chicken broth, soy sauce, and a few other ingredients on hand, you can make it. To use up ...
From fooddiez.com
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LOBSTER RECIPE CANTONESE STYLE QUICK AND EASY LOBSTER STIR FRY
2017-08-28 Then very quickly add Ginger Chopped, Garlic Chopped, Chopped Lobster, Yellow Bell Pepper Chopped, Red Bell Pepper Chopped, Capsicum Chopped, Soy sauce, Oyster sauce, Rice wine Vinegar, Black pepper powder, sugar, salt and fry for 7 minutes. After then off the gas and add sesame oil, Spring Onions into it.
From easylifeforeveryone.com
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LOBSTER CANTONESE RECIPE
Lobster Cantonese. Find this Pin and more on Food by MaryAnn Bernal. Ingredients 4 lobster tails (2 per person), chopped into quarters onion, diced scallions, diced garlic, minced vegetable oil (for flash frying) red chili pepper in fused oil (found at Surfas) red c…. Shrimp & Vegetable Stir Fry RecipeIngredients:13 pieces of medium Shrimp ...
From pinterest.com
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CANTONESE-STYLE LOBSTER WITH GINGER AND SCALLIONS | THE FOOD LAB …
2018-08-10 When the lobster finally re-emerged, it would come out chopped into large chunks, their surfaces crisp, lacy, and coated in a thin veneer of sauce. Tossed with slivers of ginger and sliced scallions, their primary aroma was sweet and spicy, the briny flavor of the lobsters coming through only once you started eating them.
From seriouseats.com
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CANTONESE-STYLE GINGER SCALLION LOBSTER | RECIPE | CANTONESE FOOD ...
Cantonese Style Ginger Scallion Lobster is a classic Chinese stir fry made out of large chunks of lobster with shell on, deep fried then stir fried with scallions and ginger in a lightly seasoned sauce. Eating lobsters is not an everyday affair because where ever you go this seafood is quite expensive but there are days where the price drops ...
From pinterest.com
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CANTONESE LOBSTER RECIPE - FOOD NEWS
Procedure: 1) Clean, crack, and chop lobster into pieces. 2) Heat up wok and add 3 cups of oil. - 2 small (1 pound) fresh live lobsters - 1/3 cup peanut oil, divided - 1 clove garlic, crushed - 1 slice fresh ginger root, minced - 6 ounces lean ground pork. Add the lobster and stir-fry …
From foodnewsnews.com
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Top Asked Questions

How do you cook lobster in stir fry?
Heat 2 tablespoons of oil in wok. Stir-fry ginger and geen onions until it becomes aromatic, 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 cooked lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.
What kind of lobster is used in Chinese food?
Next time you get invited to a Chinese wedding, don’t hesitate to accept the invitation. The lobsters used in this Cantonese ginger scallion lobster dish are often cold water lobsters from Maine or Boston.
How to cook lobster Tenderloin in WOK?
Place a large wok over high heat. Add enough oil to come halfway up the side and heat until it shimmers. Working in batches, carefully add lobster pieces (oil will bubble up) and cook until shells are red and meat is opaque, about 1 1/2 minutes.
How do you cook lobster with garlic and pork?
Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm. Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink.

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