Cantonese Style Lobster
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Asian
Serves: 2
  • 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
  1. 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.
  2. 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.
  3. In a bowl, mix together the soy sauce, vermouth, chicken stock, and brown sugar. Set aside.
  4. 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.
  5. Add in half of the green onions and the reserved lobster. Cook for 20 more seconds.
  6. Pour in the mixture of soy sauce and liquid. Cover with a lid and cook for 3 minutes until the sauces thickens up nicely.
  7. Stir in the beaten egg and remaining green onions while stirring. Turn off heat and serve over rice noodles or rice.
Recipe by Marlows Kitchen at