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.
Equipment
- paper towels
- 1 small bowl
- 1 wok
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.