Lobster Cantonese
📜 Collection: GC | ✍️ Attribution: May Belle | 📂 Category: Entrees A classic, savory recipe for Lobster Cantonese featuring tender lobster pieces stir-fried with pork, garlic, and a rich egg-thickened gravy. Perfect for a special seafood dinner at home.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | None | 4 Servings |
🔪 Key Equipment
- Large skillet
- Small bowl
- Wooden spoon or spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Tablespoons | Salad Oil | None |
| 1 Clove | Garlic | Crushed |
| 1/2 Pound | Pork Butt or Steak | Chopped |
| 1/2 Tablespoon | Soy Sauce | None |
| 2 Cups | Chicken Broth | None |
| 1 Teaspoon | Sugar | None |
| 2 (1 Pound Each) | Lobsters or Lobster Tails | Cracked & cut into pieces |
| 2 Tablespoons | Cornstarch | None |
| 2 Tablespoons | Water | None |
| 2 | Green Onions | Chopped |
| 1 | Egg | Slightly beaten |
Instructions
Step 1: Sear the Aromatics and Meat
- Heat 3 tablespoons salad oil in a large skillet. Add 1 clove garlic, crushed, and 1/2 pound pork butt (or steak). Stir-fry until the pork loses its pink color.
Step 2: Build the Sauce and Cook Lobster
- Stir in 1/2 tablespoon soy sauce, 2 cups chicken broth, and 1 teaspoon sugar. Bring the mixture to a boil.
- Add 2 lobsters (or lobster tails), cracked and cut into pieces. Cover the skillet and cook for five to seven minutes, or until the lobster turns bright red and is cooked through.
Step 3: Thicken and Finish
- In a small bowl, mix 2 tablespoons cornstarch and 2 tablespoons water together to create a smooth paste. Add this paste to the skillet with the lobster. Stir continuously until the gravy thickens and glossy.
- Stir in 2 green onions, chopped.
- Pour 1 egg, slightly beaten, over the lobster mixture. Stir gently just until the egg is set and ribboned throughout. Serve immediately.
💡 Make-Ahead & Storage: Best served immediately for optimal seafood texture and fresh egg ribbons.
Original Recipe Scan
