Cook The Book: Lobster Cantonese Recipe

Name: Cook The Book: Lobster Cantonese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound uncooked lobster, cut into 12 pieces; 3 tablespoons cornstarch; Vegetable oil, for passing through; 1 1/2 tablespoons soy sauce; 2 tablespoons rice wine or dry sherry; 2 teaspoons sugar; 3 scallions, white parts trimmed and sliced into 1/2-inch pieces, green parts trimmed and sliced into 2-inch pieces; 1 tablespoon peeled and minced fresh ginger; 3 garlic cloves, peeled and very thinly sliced; 30 fermented Chinese black beans, lightly crushed with a cleaver and minced; 1/2 teaspoon dark sesame oil

Servings: persons

One 1 1/2-pound uncooked lobster, cut into 12 pieces
3 tablespoons cornstarch
Vegetable oil, for passing through
1 1/2 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
2 teaspoons sugar
3 scallions, white parts trimmed and sliced into 1/2-inch pieces, green parts trimmed and sliced into 2-inch pieces
1 tablespoon peeled and minced fresh ginger
3 garlic cloves, peeled and very thinly sliced
30 fermented Chinese black beans, lightly crushed with a cleaver and minced
1/2 teaspoon dark sesame oil

1
Toss the lobster with the cornstarch in a medium bowl. Heat a large wok over medium high heat. Add enough oil to come 1 inch up the sides of the wok, and heat it to 325u00b0F. In batches without crowding, add the lobster and stir gently until the shells turn bright red, about 1 to 1 1/2 minutes. Using a wide, wire-mesh strainer, transfer the lobster to a colander. Discard all but 2 tablespoons of the oil from the wok.
2
To begin the sauce, mix the soy sauce, rice wine, and sugar in a small a bowl, stirring to dissolve the sugar. Set it aside.
3
Return the wok with the oil to high heat. Add the white scallion pieces along with the ginger, garlic, and black beans. Stir-fry for 10 seconds. Add the lobster, then the soy sauce mixture. Stir-fry for 45 seconds. Add the green scallion pieces, and stir-fry until the sauce is glossy and the lobster is cooked through, about 45 seconds. Add the sesame oil. Serve immediately.

1193

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 1 1/2-pound uncooked lobster, cut into 12 pieces, 3 tablespoons cornstarch, Vegetable oil, for passing through, 1 1/2 tablespoons soy sauce, and more.

Yes, Cook The Book: Lobster Cantonese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Lobster Cantonese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions