Lobster Cantonese

Course Main Dish, Seafood
Cuisine Asian


  • 6 thawed frozen rock-lobster tails 6-8 oz
  • 1/4 C salad oil
  • 1 clove garlic very finely chopped
  • 1/2 lb pork shoulder ground
  • 2 T cornstarch
  • 1/4 C soy sauce
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 1/4 C boiling water
  • 2 eggs
  • 1/2 C slivered green onion


  1. With kitchen shears, cut shell away from lobster meat. Remove meat in one piece, and cut it crosswise in 2-inch sections. Heat oil in large skillet with cover. Add garlic and pork; sauté, stirring, until pork is no longer pink - takes about 10 minutes. Meanwhile, in small bowl, make a smooth mixture of cornstarch and 1/3 C water. Stir into pork the soy sauce, sugar, salt, pepper, boiling water, and cornstarch mixture; bring to a boil. Reduce heat; simmer, stirring, till thickened and translucent - about 10 min. Add lobster pieces; cook, covered over low heat, until lobster is tender - takes about 8-10 min. (Don't overcook) In small bowl, beat eggs slightly with fork. Stir, all at once, into lobster mixture eggs will form shreds). Add green onion. Serve at once.
  2. Makes 6 servings.
lobster cantonese recipe
Lobster Cantonese Recipe
Posted in , ,