Seafood

Lobster Cantonese

Name: Lobster Cantonese
Ingredients: 4 tsp corn starch dissolved in 6 tsp sherry; 4 lbs chunked raw lobster; 6 cloves minced garlic, 2 tbsp minced ginger, combined with ¾ pound of ground meat (your choice); 3 cups water; 6 tbsp soy sauce; ¾ tsp sugar; ½ tsp salt; 4 tbsp corn starch; ¾ cup cold water; 3 beaten eggs; 2 chopped green onions; 1 lobster (2 ½ lbs)

A classic Cantonese-style lobster dish with a savory sauce.

lobster cantonese seafood

Instructions

Par boil lobster for 5 or 6 minutes. Allow to cool and chop into large pieces.
Combine corn starch cherry mixture with lobster.
Add 8 tbsp oil to a hot utensil or pan.
Add lobster and stir fry until shells turn red. Remove lobster with a slotted spoon, leaving as much oil as possible in the pan.
Add garlic, ginger, and ground meat to the pan. Sauté until meat is no longer pink.
Add water, soy sauce mixture to the pan. Bring to a boil, then reduce heat to medium and simmer for 2 to 3 minutes.
Add lobster and corn starch mixture to the pan. Simmer covered for 3 minutes.
Uncover and quickly stir the mixture as you drizzle in the beaten eggs.
Remove to a serving platter and sprinkle with green onions.