GINGER LOBSTER RECIPE RECIPES

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CANTONESE STYLE LOBSTER RECIPE | ALLRECIPES



Cantonese Style Lobster Recipe | Allrecipes image

This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!

Provided by ALISON419

Categories     Chinese Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

2 small (1 pound) fresh live lobsters
⅓ cup peanut oil, divided
1 clove garlic, crushed
1 slice fresh ginger root, minced
6 ounces lean ground pork
1 cup chicken broth
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon brown sugar
2 eggs, beaten
3 green onions, chopped

Steps:

  • Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.
  • Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
  • Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
  • Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!

Nutrition Facts : Calories 537.6 calories, CarbohydrateContent 6.6 g, CholesterolContent 340.5 mg, FatContent 31.7 g, FiberContent 0.4 g, ProteinContent 53.8 g, SaturatedFatContent 7.6 g, SodiumContent 1221.1 mg, SugarContent 1.9 g

SHRIMP WITH LOBSTER SAUCE RECIPE | ALLRECIPES



Shrimp with Lobster Sauce Recipe | Allrecipes image

This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.

Provided by MURF65

Categories     Chinese Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

1 ½ teaspoons cornstarch
2 teaspoons cooking sherry
1 pound medium shrimp - peeled and deveined
4 tablespoons vegetable oil
2 cloves garlic, minced
¼ pound ground pork
1 cup water
2 tablespoons soy sauce
¼ teaspoon sugar
½ teaspoon salt
1 ½ tablespoons cornstarch
¼ cup cold water
1 egg, beaten

Steps:

  • In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
  • Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
  • Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

Nutrition Facts : Calories 307.9 calories, CarbohydrateContent 5.2 g, CholesterolContent 237.4 mg, FatContent 19.9 g, FiberContent 0.1 g, ProteinContent 25.7 g, SaturatedFatContent 4.3 g, SodiumContent 989.4 mg, SugarContent 0.3 g

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