Cantonese Style Lobster

Cantonese Style Lobster: A Delectable Chinese Seafood Extravaganza!

Cantonese Style Lobster – just the name evokes images of a lavish feast. This dish, with its succulent lobster bathed in a rich, savory sauce, is a testament to the culinary prowess of Cantonese cuisine. Let me take you on a journey through the various aspects of this dish, from cooking tips to serving suggestions, FAQs, and more.

Cantonese Style Lobster

Cantonese Style Lobster

Cantonese Style Lobster - Chinese dish

Cantonese Style Lobster - just the name evokes images of a lavish feast. This dish, with its succulent lobster bathed in a rich, savory sauce, is a testament to the culinary prowess of Cantonese cuisine. Let me take you on a journey through the various aspects of this dish, from cooking tips to serving suggestions, FAQs, and more.
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Chinese
Servings 5 people
Calories 364 kcal


  • paper towels
  • 1 small bowl
  • 1 wok


  • 2 lobster tails about 1 pound each
  • Salt and pepper to taste
  • 4 cloves garlic minced
  • 2 tablespoons black bean paste
  • Peanut or other preferred oil, for frying
  • 1- inch piece of ginger peeled and grated
  • 2 green onions cut into 1-inch pieces
  • 1/4 pound ground pork
  • 1 teaspoon salt
  • 1 cup vegetable or fish stock
  • 2 tablespoons soy sauce
  • 3 tablespoons sherry
  • 1 egg beaten
  • 1 tablespoon cornstarch dissolved in enough water to make a thin, smooth
  • paste
  • 1 green onion for garnish if desired
  • Rice for serving


  • To prepare the lobster, cut each tail in half lengthwise. Leaving the shells on, wash the tails under cold running water, and pat dry with paper towels. Leaving the lobster meat in the shell, cut it into chunks no larger than 1-1 1⁄2 inches. Season with salt and pepper to taste.
  • In a small bowl, mash the minced garlic and add the black bean paste. Mix them together and set aside.
  • Heat a wok over high heat. Add oil to the pan, ensuring there is enough to totally submerge the lobster pieces. Once the oil is heated, carefully lower the lobster tails into the oil. Fry until the shells turn reddish. (It is best to use the shell color as an indicator of doneness in this recipe. Take care not to overcook the lobster.) Remove the fried lobster from the pan and place the lobster tails on a plate lined with paper towels to absorb excess oil.
  • Allow any oil remaining in the pan to cool and then discard all but just enough to coat the pan.
  • Add the black bean and garlic mixture to the wok, and cook while stirring gently for no more than 1 minute. Push the bean paste mixture up the side of the wok to slow further cooking.
  • Add the ginger, green onions, pork, and salt. Cook, stirring gently, until the pork begins to brown.
  • Add the stock, along with the soy sauce and sherry to the pan. Once the liquid is warm, reincorporate the bean paste mixture. Heat to near boiling.
  • Add the fried lobster tails to the pan. Stir, and cook for one minute. Cover and allow the lobster to steam for 3 minutes.
  • Remove the lid and add the cornstarch mixture. Season additionally if desired. Slowly pour in the beaten egg, and swirl it around until it is cooked.
  • Remove it from the heat, and garnish with green onion, if desired. Serve immediately with rice.



The key to the authentic Cantonese style in this dish lies in the flavorful sauce. Create a tantalizing blend of ingredients, including ginger, garlic, scallions, soy sauce, oyster sauce, and Shaoxing wine. These components work together to infuse the lobster with a rich umami flavor that is synonymous with Cantonese cuisine. Stir-fry the lobster in this aromatic sauce until it absorbs the flavors and becomes glossy and irresistible.
Keyword Lobster

My Tips for Perfect Cantonese Style Lobster: An Extensive Guide

Cantonese Style Lobster

Creating an impeccable Cantonese Style Lobster is like painting a masterpiece. Each ingredient and technique contributes to the final result, and when done right, it’s a sight to behold and a delight to savor. Here’s an extensive guide to my personal tips for mastering this dish.

Choosing the Lobster

The first tip, and perhaps the most important one, is selecting the right lobster. I always opt for fresh, live lobsters. They offer the best flavor and texture. When choosing a lobster, look for one that’s active and responsive. Its shell should be hard and intact, and it should have a fresh, ocean-like smell.

Buying from a reputable seafood market or a trusted fishmonger can ensure you get the best quality lobster. Don’t hesitate to ask for help if you’re unsure – they can guide you in choosing the best one.

Prepping the Lobster

Cleaning and prepping the lobster is crucial. I ensure it’s thoroughly cleaned and cut into manageable pieces before cooking. This not only makes it easier to eat but also allows the flavors of the sauce to penetrate better.

Remember to remove the intestinal tract running along the back of the lobster and the gills located in the head. These parts are not edible and can impart a bitter taste if left in.

Crafting the Sauce

The sauce is the soul of Cantonese Style Lobster. It should be a perfect balance of savory, sweet, and umami flavors. I usually adjust the ingredients to suit my taste.

A good base for the sauce is a combination of soy sauce, oyster sauce, Shaoxing wine, and sugar. Adding aromatics like garlic, ginger, and scallions can enhance the flavor profile of the sauce. Feel free to experiment with other ingredients like chili or black bean sauce for a different twist.

Cooking the Lobster

Cooking lobster requires a delicate touch. It’s easy to overcook, which can result in a tough, rubbery texture. I cook it just until the meat is opaque and tender.

Start by stir-frying the lobster pieces in hot oil until they turn bright red. Then add the sauce and continue to stir-fry until the lobster is well-coated and the sauce is thickened. Remember to keep the heat high and the cooking time short to preserve the lobster’s natural sweetness and tenderness.

Serving Suggestion

Cantonese Style Lobster

Serving Cantonese Style Lobster is an art that goes beyond just dishing out the lobster onto a plate. It’s about creating a visual spectacle that complements the rich and robust flavors of the dish. Here’s an elaborate guide to help you serve this luxurious delicacy with style and grandeur.

Plating the Lobster

The first step in serving Cantonese Style Lobster is plating. The choice of plate can significantly impact the overall presentation. Opt for a large, flat plate or a shallow bowl that provides ample space to showcase the lobster pieces and the glossy sauce.

When arranging the lobster on the plate, ensure the pieces are evenly distributed and visible. The vibrant color of the lobster and the glossy sauce should be showcased, not hidden under a pile of food. Pour any remaining sauce over the lobster, ensuring it’s evenly coated but not drowned. The sauce should enhance the lobster, not overpower it.

Choosing the Right Accompaniments

Cantonese Style Lobster is a rich and flavorful dish that pairs well with a variety of accompaniments. Steamed jasmine rice or noodles can provide a mild, comforting contrast to the robust flavors of the lobster. Arrange the rice or noodles neatly on the side of the lobster, creating a visually balanced plate.

A side of stir-fried vegetables or a refreshing salad can add a refreshing contrast to the meal. Serve them in a small bowl on the side, allowing your guests to enjoy them at their own pace.

Adding Garnishes

Garnishing is the final touch that can elevate your Cantonese Style Lobster from a home-cooked meal to a restaurant-quality dish. Fresh herbs like cilantro or green onions can add a burst of freshness and a vibrant green color that contrasts beautifully with the rich colors of the lobster.

Consider adding a few slices of fresh red chili for an extra hint of heat and a pop of red color. If you want to add a touch of sophistication, garnish with a few sprigs of microgreens or a sprinkle of sesame seeds.

The Final Presentation

Once your dish is plated, garnished, and ready to serve, consider the overall presentation. Use a clean, damp cloth to wipe any spills or smudges off the rim of the plate. Ensure the table or serving area is clean and uncluttered, allowing your dish to be the star of the show.


Cantonese Style Lobster

Can I use frozen lobster for this recipe?

Yes, you can! Just make sure it’s properly thawed before cooking.

What other seafood can I use in this dish?

You can experiment with crab, prawns, or scallops. Each will bring a unique flavor and texture to the dish.

Can I make the sauce at home?

Absolutely! Making your own sauce allows you to control the flavors and adjust them to your liking.

How can I make my dish more spicy?

Add more chili or use a spicy sauce to increase the heat level.

Can I store leftover Cantonese Style Lobster?

Yes, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Cantonese Style Lobster is more than just a dish – it’s a culinary experience. The succulent lobster, bathed in a rich, savory sauce, promises a feast for the senses. With the right techniques and a passion for cooking, you can master this dish and bring a piece of Cantonese cuisine into your kitchen. So, what are you waiting for? It’s time to embark on your Cantonese Style Lobster adventure!