Best 6 Cantonese Lobster Recipes

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Indulge in the exquisite flavors of Cantonese Lobster, a culinary masterpiece that captures the essence of Cantonese cuisine. This dish showcases the harmonious balance of flavors, textures, and aromas, making it a true delight for seafood enthusiasts. Prepared with succulent lobster meat, fresh vegetables, and a symphony of aromatic spices, Cantonese Lobster promises an unforgettable gastronomic experience. Discover the secrets behind this delectable dish through our collection of carefully curated recipes, ranging from the classic Steamed Lobster with Ginger and Scallions to the innovative Lobster with XO Sauce. Embark on a culinary journey and savor the authentic taste of Cantonese Lobster, a dish that embodies the culinary traditions and flavors of this vibrant region.

Check out the recipes below so you can choose the best recipe for yourself!

CANTONESE STYLE LOBSTER



Cantonese Style Lobster image

This stuff 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!

Provided by ALISON419

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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 537.6 calories, Carbohydrate 6.6 g, Cholesterol 340.5 mg, Fat 31.7 g, Fiber 0.4 g, Protein 53.8 g, SaturatedFat 7.6 g, Sodium 1221.1 mg, Sugar 1.9 g

SHUN LEE'S LOBSTER CANTONESE



Shun Lee's Lobster Cantonese image

Here is an adaptation of the lobster Cantonese served at the eminent Shun Lee West restaurant in New York, which Alex Witchel captured for us in 2009. "Nostalgia deluxe," she called the dish, totally accurately. It seems complicated to prepare. It is not. Set up all your ingredients beforehand, and the process moves quickly and is not at all difficult.

Provided by Alex Witchel

Categories     dinner, quick, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 18

Vegetable oil for deep-frying
1 1 1/2 pound raw lobster, cut into pieces (see note) or three 3-ounce raw lobster tails in the shell, chopped into quarters
2 garlic cloves, minced
2 ounces (about 1/3 cup) ground pork
1/3 cup dry sherry
1 1/2 cups chicken broth
4 water chestnuts, preferably freshly peeled, cut into 1/8-inch slices
1/2 cup sliced bamboo shoots
3 white button mushrooms, blanched in boiling water for 1 minute, drained and cut into 1/8-inch slices
1/4 cup frozen green peas, defrosted
1/2 teaspoon sugar
Salt
ground white pepper
2 tablespoons cornstarch dissolved in 3 tablespoons cold water
1 large egg, lightly beaten
2 whole scallions, sliced into 1/4-inch thick rounds
1/2 teaspoon dark Asian sesame oil
Hot cooked rice, for serving

Steps:

  • Place a large wok over high heat. Add enough oil to come halfway up the side and heat until it shimmers. Working in batches, carefully add lobster pieces (oil will bubble up) and cook until shells are red and meat is opaque, about 1 1/2 minutes. Remove with slotted spoon and set aside. Reheat oil between batches.
  • Discard all but 1 tablespoon of oil from wok, and reduce heat to medium. Add garlic and stir-fry about 10 seconds. Increase heat to high, add pork, and stir-fry until no longer pink, about 1 minute. Add sherry and bring to a boil. Add broth, water chestnuts, bamboo shoots, mushrooms, peas, sugar, 1/2 teaspoon salt, and 1/8 teaspoon white pepper. Add lobster and bring to a boil.
  • Stir in cornstarch. Drizzle egg around edge of mixture, let set, and stir. Add scallion and sesame oil. Adjust salt and pepper to taste. Serve hot, with rice.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 880 milligrams, Sugar 4 grams, TransFat 0 grams

LOBSTER CANTONESE



Lobster Cantonese image

This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create a riot of complementary flavors.

Provided by Paul Grimes

Categories     Wok     Pork     Shellfish     Stir-Fry     Dinner     Seafood     Lobster     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 17

1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
1/4 cup Chinese rice wine or dry Sherry
3 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper
2 (1 1/2-lb) live lobsters
2 tablespoons vegetable oil
2 tablespoons Chinese fermented black beans, rinsed and finely chopped
2 teaspoons finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
4 scallions, trimmed and cut into 1 1/2-inch pieces
1/4 lb ground fatty pork
2 large eggs, lightly beaten
2 teaspoons Asian sesame oil
Special Equipment
kitchen shears; a well-seasoned 14-inch flat-bottomed wok with a lid

Steps:

  • Bring 6 quarts water with 3 tablespoons salt to a boil in an 8- to 10-quart pot over high heat.
  • Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, and pepper in a small bowl until sugar is dissolved.
  • Plunge lobsters headfirst into boiling water, then cover tightly and cook for 2 minutes from time lobsters enter water. Transfer lobsters with tongs to a large bowl of ice and cold water to stop cooking (lobsters will not be fully cooked), then drain lobsters in a colander. When cool enough to handle, twist off tail and claws (including joints) of 1 lobster. Cut body in half lengthwise through shell with shears, then remove and discard sand sacs from inside head. Cut body in half again crosswise. Halve tail lengthwise through shell with a cleaver or large heavy knife, then cut each half crosswise into 4 pieces. Working with same lobster, 1 claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Chop claws in half lengthwise between pincers with a cleaver or large heavy knife. Transfer lobster pieces to a bowl, keeping meat in shells. Repeat with second lobster, putting pieces of second lobster in another bowl.
  • Heat wok over high heat until a drop of water evaporates instantly. Pour 1 tablespoon vegetable oil down side of wok, then tilt wok to swirl oil, coating side. When oil begins to smoke, add pieces of 1 lobster and stir-fry just until meat starts to turn opaque, about 1 1/2 minutes. Transfer cooked lobster with a slotted spoon to a large bowl. Repeat with second lobster, transferring cooked pieces to same bowl.
  • Add remaining tablespoon vegetable oil to wok, swirling to coat, then add beans, garlic, ginger, scallions, and pork and stir-fry until pork is no longer pink, about 1 minute.
  • Stir cornstarch mixture, then add to pork in wok and bring to a boil. Add lobster and stir to coat, then reduce heat and simmer, covered, 2 minutes. Remove lid and pour eggs over lobster mixture in a thin circular stream. Cover wok and simmer just until eggs begin to set, 1 to 2 minutes. Drizzle with sesame oil, then gently toss. Serve immediately.

CANTONESE LOBSTER TAIL



Cantonese Lobster Tail image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 quart vegetable oil
Four 7- to 8-ounce fresh lobster tails, shells on, chopped
1 cup chopped green onions
1/2 cup sliced fresh ginger
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons white wine
2 teaspoons black bean sauce
1 teaspoon chopped garlic
1/3 teaspoon ground white pepper
1 medium carrot, sliced

Steps:

  • Heat several inches of vegetable oil in a wok to 325 degrees F.
  • Add chopped lobster tails and let cook approximately 4 minutes. Drain the oil, remove the lobster and continue heating the wok. Add the green onions, ginger, oyster sauce, soy sauce, wine, black bean sauce, garlic, white pepper and carrot and cook, 30 seconds. Add lobster tails back to the wok, lightly tossing all ingredients in the wok for another 4 minutes.

LOBSTER CANTONESE



Lobster Cantonese image

From Madame Wong's Long-life Chinese Cookbook. Have all your ingredients ready to go. After the lobster is cooked, it goes quick. Also, the egg is part of the original recipe, but feel it can be left out.

Provided by gailanng

Categories     Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 lobster tails (about 1 pound each)
1 teaspoon salt, divided
2 tablespoons flour
1 garlic clove, minced
1 tablespoon preserved black bean (also called salted or fermented black beans but can sub black bean sauce)
1 tablespoon ginger, chopped fine
1 green onion, chopped fine
1/4 lb ground pork
2 tablespoons sherry wine, divided
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 -3 green onions, cut into 1-inch pieces green part only
1 egg, beaten
2 -4 cups oil, for deep-frying and stir-frying (divided)

Steps:

  • Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.
  • Sprinkle 1/2 teaspoon of salt and the flour on lobster. Using a sieve to sift over makes this easier.
  • Pound salted black beans and mix with one (1) tablespoon water (or mix together the black bean sauce with the water). Mix together the minced garlic with black bean mixture in a bowl. Stir well; set aside.
  • Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red; drain, remove and set aside.
  • Heat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove and reserve.
  • Heat 2 tablespoons of oil in wok. Stir-fry ginger and geen onions until it becomes aromatic, about 30 seconds. Add pork; stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture and stock. Bring to boil.
  • Add cooked lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.
  • Remove lid and bring to a boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add green onion pieces. Slowly pour in beaten egg. Stir-fry about 10 seconds. Garnish with additional chopped green onions and serve over rice.

Nutrition Facts : Calories 1152.4, Fat 117.1, SaturatedFat 17, Cholesterol 68.8, Sodium 956.7, Carbohydrate 12.2, Fiber 1.1, Sugar 1.8, Protein 9.8

CANTONESE LOBSTER



Cantonese Lobster image

Make and share this Cantonese Lobster recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lobster

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 (1/2 lb) lobster tail
4 garlic cloves, minced
2 green onions, cut into 1-inch lengths
1 teaspoon minced ginger
2 teaspoons black bean garlic sauce
1 tablespoon vegetable oil
1/3 cup chicken broth
1/4 cup chinese rice wine or 1/4 cup dry sherry
2 teaspoons cornstarch, dissolved in
1 tablespoon water
1 teaspoon sesame oil
1 green onion, julienned

Steps:

  • Remove the lobster meat by cutting along the inner edges of the soft undershell.
  • Using a fork, pry out the meat; cut the meat into 1-inch pieces; set aside.
  • Make the seasoning mixture: combine all the ingredients in a small bowl; mix well.
  • Put a stir-fry pan over high heat until hot.
  • Add in oil, swirling to coat the sides; add in the seasoning mixture and cook, stirring, until fragrant, about 30 seconds.
  • Add in the lobster meat and stir-fry until opaque, about 2 minutes.
  • Add in the broth and wine; bring to a boil; add in the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.
  • Stir in the sesame oil and green onion; transfer to s serving plate and serve with hot cooked rice.

Tips:

  • Choose the freshest lobster possible. This will ensure that your dish is as flavorful and succulent as possible.
  • Be careful not to overcook the lobster. Overcooked lobster is tough and chewy, so it's important to cook it just until it's opaque and cooked through.
  • Use a variety of vegetables in your dish. This will add color, flavor, and texture to your dish.
  • Don't be afraid to experiment with different sauces and seasonings. There are many different ways to make Cantonese lobster, so feel free to customize it to your own taste.
  • Serve Cantonese lobster with rice or noodles. This will help to soak up the delicious sauce.

Conclusion:

Cantonese lobster is a delicious and impressive dish that is perfect for a special occasion. With its tender lobster meat, flavorful sauce, and colorful vegetables, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a special seafood dish, give Cantonese lobster a try. You won't be disappointed.

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