Cantonese Style Lobster
There are a zillion ways to enjoy lobster, but I have to admit that Cantonese style lobster is a new one for me. I’ve never quite had anything like it. The freshness of the ginger adds a unique element to the sweetness of the lobster. And the sauce.. oh the sauce. The Cantonese style lobster sauce is surprisingly simple, yet strangely complex. What sets this sauce over the top is the addition of cornstarch. It allows the sauce to stick to everything. And I mean everything.. especially your fingers. This was arguably the messiest dinner I’ve had. But I loved it. The messiness is just part of the charm.
Making this dish requires a slight learning curve. If your not used to cooking over high heat quickly, you may want to get some practice in. It can be stressful. The action moves fast and you’d better be ready or you’ll end up with a bunch of burned ginger and garlic. I speak from experience when I tell you this. Yes, the smell of burned ginger and garlic is something I would never want to wish upon anyone. Needless to say, I ruined Amber’s appetite for a couple of days.
I was debating whether or not to publish this recipe because the presentation isn’t the most attractive. It’s not easy to make such a saucy recipe pretty, but who cares. The true beauty is in the taste. You’ll want to lick your fingers with this one and that’s all that matters!
I’m really excited to try this sauce on other things such as chicken, beef, or veggies. I’m quickly becoming a Contonese style fan, at least this method, and I think you should to. Take a quick glance at wiki for some history and methods.
- 2 large lobster tails
- 2 cloves of garlic (crushed)
- 3 green onions (cut into 1½ pieces)
- 1½ inch piece of ginger (cut into matchsticks)
- 1 tablespoon light soy sauce
- 1 egg (beaten)
- 1 cup chicken stock
- 2 tablespoons dry vermouth
- 1 tablespoon cornstarch
- ½ teaspoon brown sugar
- ½ teaspoon salt
- ⅓ cup peanut oil.
- Rice noodles to serve over
- Cut the lobster tails into 1½ inch pieces and dust with the cornstarch so that they are lightly covered. Season the pieces with ½ teaspoon salt.
- Heat ½ of the oil in a wok or large skillet on medium high heat. Put in the chopped lobster tails and cook until the shells turn a bright red stirring often. About 1 minute. Set the lobster pieces aside.
- In a bowl, mix together the soy sauce, vermouth, chicken stock, and brown sugar. Set aside.
- Heat the remaining oil in the skillet on medium high. The oil should be hot and this process cooks quickly. Add the crushed garlic and ginger matchsticks. Stirring constantly, cook for 30 seconds taking care not to scald the ginger.
- Add in half of the green onions and the reserved lobster. Cook for 20 more seconds.
- Pour in the mixture of soy sauce and liquid. Cover with a lid and cook for 3 minutes until the sauces thickens up nicely.
- Stir in the beaten egg and remaining green onions while stirring. Turn off heat and serve over rice noodles or rice.