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Cantonese Style Lobster
Cantonese Style Lobster
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Authentic Chinese comfort food passed down through generations, a beloved family tradition.
Ingredients:
  • 2 small (1 pound) fresh live lobsters
  • 0.33333334326744 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
Instructions:
  • Prepare the lobster by rinsing it and positioning it belly up. Locate the small opening at the bottom of the tail and insert a long skewer to drain any excess urine. Crack off the tail, chop it into small pieces, and split the claws in half. If desired, disassemble the body and add it to the pile.
  • In a deep heavy skillet over medium heat, heat half of the peanut oil. Stir in the crushed garlic and cook for 1 minute. Add the lobster pieces and cook until done, about 4 to 5 minutes. Transfer the lobster and garlic to a dish to keep warm.
  • In the same skillet, warm up the rest of the oil. Cook minced ginger and pork until the pork is cooked through. Pour in chicken broth and bring it to a boil while stirring constantly. In a separate bowl, combine sherry, soy sauce, cornstarch, and brown sugar until smooth. Stir in the sherry mixture and cook until the sauce thickens and clears up.
  • Add the green onions to the pan and remove from heat. Pour the beaten eggs over the mixture and gently stir until eggs are in small pieces. Add the lobster back to the pan and simmer on low heat briefly to blend flavors. Transfer to a serving dish, cover, and let it rest for a few minutes before serving. Enjoy with steamed rice and savor the fruits of your labor!

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