Recipe: Perfect Cantonese style lobster

Recipe: Perfect Cantonese style lobster Delicious, fresh and tasty.

Cantonese style lobster. 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.

I usually buy live lobster at the Asian supermarket in town, because it is cheaper, but you can use frozen lobster for this dish as well.

Try this authentic version of Lobster Cantonese, a famous Cantonese recipe where deep-fried lobster is coated with a savory sauce.

Cut each lobster tail in half.

You can have Cantonese style lobster using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Cantonese style lobster

1. It’s 2 small of 1 pound fresh live lobster..

2. You need 1/3 cup of peanut oil divided..

3. Prepare 3 clove of garlic, crushed.

4. You need 1 slice of fresh ginger root, minced..

5. Prepare 1 cup of chicken broth.

6. Prepare 1 tbsp of cooking sherry.

7. Prepare 1 tbsp of soy sauce.

8. Prepare 1 tbsp of cornstarch.

9. It’s 1 tsp of brown sugar.

10. You need 3 of green onions chopped..

11. It’s 1 of bullion chicken.

Using a sieve to sift over makes this easier.

Cantonese ginger scallion lobster can be made with whole lobsters or just with lobster tails.

Try this Chinese banquet classic with our step-by-step recipe! by: Bill.

Cantonese Style Ginger Scallion Lobster is a classic Chinese stir fry made out of large chunks of lobster with shell on, deep fried then stir fried with scallions and ginger in a lightly seasoned sauce.

Cantonese style lobster instructions

1. Boil lobster for about 4 minutes then Rinse the lobster, and hold the belly up. At the bottom of the tail there is a small opening stick a long answer in it to drain any urine left in its body. Then crack the tail off and chop it into small pieces. Crack the claws in half as well. Chop the body in small pieces..

2. 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 - 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm..

3. Heat the remaining oil in the skillet. Add the minced ginger for couple minutes. 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..

4. Stir in the green onions and turn the heat off. Finally return the lobster to the pan and cook over low heat for a few minutes to blend the flavours. Transfer to a serving dish and let stand covered for a few minutes before serving..

Eating lobsters is not an everyday affair because where ever you go this seafood is quite expensive but there are days where the price drops and have the opportunity to grab several of these.

Heat half of the groundnut oil in a deep heavy frying pan over medium heat.

Remove the lobster and garlic mixture to a dish and keep warm.

Heat the remaining oil in the frying pan.

Stir-fry to coat lobster well with sauce remove from heat drizzle sesame oil over all and toss.