This is just excellent stuff. Since I was a young child, my Chinese grandma has made this every time I visit her. This thing is awesome!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 | 538 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 341 mg |
| Dietary Fiber | 0 g |
| Protein | 54 g |
| Saturated Fat | 8 g |
| Sodium | 1221 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe was very easy, but you have to prep all the ingredients so that they are available also added oyster sauce and another tablespoon of soy sauce, but it came out delicious. I also pre-cooked the lobster, but not all the way through that made it easy to take out of the shell.
It turned out excellent! It will be a staple in my recipe book.
Delish! Worked with two thawed lobster tails cut up. Just decrease lobster cook time to 3-4 mins initially since it will cook more when you add it to the sauce. If you like a saltier lobster cantonese, cut the brown sugar in half or take it out all together.
I made this for my son and I for Chinese New Year dinner and I followed the recipe almost exactly but the only changes that I made was that I used four lobster tails split in halves and used sesame oil to stir fry . This recipe is delish we loved it !!!! Next time I make it I will use the exact recipe with Lobster tails though 🙂
This recipe is superb. I used oyster sauce instead of the soy sauce and it tasted great. This is the 1st time I cooked lobster, the problem I encountered was the meat became chewy(?) I dont know if I over or undercoooked it.
It was really good. I made it for our wedding anniversary dinner. My husband loved it. Thank you. I added two more garlics and ginger and a bit more soya sauce at the end.
Mine came out just wonderful.
I have been killing/cooking lobsters for 40 years. Next time try to put it in the freezer then turn it over and put a very sharp knife into the soft area where the tail meets the body. When you do that it cuts the spinal cord and the lobster dies. You will also find a “sack” behind the eyes. DO NOT EAT THAT. That is the stomach. Pull it out and discard. I hope this helps.
I was very confused since I had live lobsters so I put it in the freezer to make it sleepy, turns out though they are sleepy they still flop around when that happens. I was too spooked after it almost gave me a heart attack by coming “back to life”.
Cook this recipe 7 it 8 times already over the last few years! Love this recipe and have cravings for it every now and then. Since the sauce is good, I usually cook some Asian noodles ( boil in water then blanch in cold water) and mix with the sauce to soak up all the wonderful juices so that’s lobster noodle dish or Chinese call it “yee mien” Imade this dish several times using singleness crab as well, also very delicious!
I had a Chinese grandma, too. This is definitely in the realm of authentic. In our family, the base flavor comes from Black Bean sauce instead of just soy. I think the flavors are more intense. I also use more garlic, more ginger, more pork and more egg. It stretches the lobster.
I made this for Easter Sunday for my husband and me. I followed the recipe exactly and we both just loved it. It reminded me of one of my favorite meals at a wonderful NY restaurant, Hankow’s, that mom and I would go to at least once a month when I was growing up. Thanks for the memories and for this recipe, Alison.
Very easy and delicious.
I had some leftover cooked lobsters in the fridge and was looking for a recipe that wasn’t loaded with butter or heavy cream! So the only change I made to this recipe was to use pre-cooked lobsters instead of cooking the meat with the ginger. My boyfriend and I LOVED this and can’t wait to make it again! Not only was it easy but it had AMAZING flavor! Definitely a must try! Thanks for sharing!
Just made it over the weekend and it was superb. A few tips to add to this recipe: Add more cooking time, say 6-7 minutes as my lobster came up just a little on the raw side – or cook it with pan covered. The skin of the lobster should turn bright red thoughout. I used vermouth instead of sherry, vegetable oil instead of peanut oil. Came out just fine. =)
This recipe is great!! I didn’t have ground pork so I left it out and it still turned out flavorful. I did add some chopped cilantro leaves at the end of cooking just because we loved cilantro. Definitely a recipe to keep, thanks Alison!
My favorite Cantonese recipe! Also is great with just scallions, ginger, and garlic.