Cantonese Style Lobster
Hard African Dinner

Cantonese Style Lobster

Total Time
1h 53m
36m prep · 77m cook
Servings
4 people
Rating
Difficulty
Hard
27 views

This recipe for Cantonese-style lobster is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!

Ingredients

  • 2 small (1 pound) fresh live lobsters
  • 0.33 cups peanut oil , divided
  • 1 clove garlic , crushed
  • 6 ounces lean ground pork
  • 1 slice fresh ginger , minced
  • 1 cup chicken broth
  • 1 tablespoon cooking sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon brown sugar
  • 3 greens onions , chopped
  • 2 eggs , beaten

Instructions

  1. 1

    Rinse lobsters; hold bellies up. Stick a long skewer into small openings at bottom of the tails to drain any urine in the bodies. Crack the tails off; chop tails into small pieces and place in a bowl. Crack the claws in half; add to tails. Cut the body up (if you know how to eat a lobster); add to tails and claws.

  2. 2

    Heat ½ peanut oil in a deep heavy skillet over medium heat. Add crushed garlic; cook about 1 minute. Add lobster; cook until cooked through, 4 to 5 minutes. Transfer lobster and garlic to a plate; keep warm.

  3. 3

    Heat remaining ½ oil in the skillet. Add pork and minced ginger; cook until pork is no longer pink. Add chicken broth; bring to a boil, stirring constantly. Whisk sherry, soy sauce, cornstarch, and brown sugar together in a small bowl until well blended; stir into skillet. Cook until thick and becomes somewhat clear, 1 to 2 minutes.

  4. 4

    Stir in green onions; remove from heat. Drizzle in beaten eggs; stir until eggs are in little pieces. Return lobster to the skillet; cook over low heat to blend the flavors, about 3 minutes. Transfer to a serving dish; let stand, covered, before serving, about 3 minutes. Serve with steamed rice.

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Nutrition Facts

Per serving

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