cantonese style lobster recipe

Written ByJenny Smyth Posted on
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The Best cantonese style lobster recipe

I’m so excited to share this Cantonese-style lobster recipe with you all. As a busy mom, I’m always on the lookout for dishes that are not only delicious but also easy to make and packed with nutrients.

This recipe fits the bill perfectly. The dish hails from southern China, where it’s a staple at family gatherings and special occasions.

The flavors are a perfect balance of sweet, savory, and umami, making it a crowd-pleaser every time. What I love most about this recipe is the simplicity of its preparation – just a few key ingredients and techniques make it shine.

My family and I have fallen in love with this recipe, and I’m sure you will too once you try it. Plus, with the health benefits of lobster being well-documented, I feel good serving this up to my loved ones.

Whether you’re looking for a special occasion dish or just a quick weeknight meal, this Cantonese-style lobster recipe is sure to impress. And the best part?

It’s incredibly easy to make ahead of time and reheat when needed, making it perfect for busy families like mine.

Cantonese Style Lobster

4.7 from 1164 votes

This Cantonese style lobster recipe features a succulent lobster cooked in a fragrant sauce with ginger, garlic, and soy sauce. It is a traditional dish that is often served during special occasions.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Lobster

4 live lobsters
1 tsp salt

For the Sauce

2 tbsp vegetable oil
2 tbsp ginger
4 cloves garlic
4 green onions
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp shaoxing wine
1 tsp sesame oil
1 tsp sugar
1/2 cup water

👨‍🍳Directions

1First, prepare the lobsters by cleaning them under cold water.
2Remove the rubber bands and sacs and then rinse them thoroughly.
3Cut the lobsters in half lengthwise using a sharp knife and a cleaver.
Set aside.
4In a wok, heat the vegetable oil over medium-high heat.
5Add the ginger, garlic, and green onions.
6Stir-fry until fragrant, about 30 seconds.
7Be careful not to burn the aromatics.
8Add the soy sauce, oyster sauce, shaoxing wine, sesame oil, and sugar to the wok.
9Stir well to combine.
10Pour in the water and bring the mixture to a boil.
11Reduce the heat to medium.
12Place the lobster halves meat-side down into the wok.
13Cover the wok and let it simmer for 10 minutes.
14After 10 minutes, flip the lobster halves over and simmer for another 5-7 minutes, or until the lobster meat is cooked through and turns opaque.
15Remove the wok from the heat.
16Transfer the lobsters to a serving platter.
17Spoon the sauce over the lobsters.
18Serve immediately with steamed rice and vegetables.

🔧Equipment

Wok
Tongs
Bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2.5g❤️Cholesterol: 250mg🧂Sodium: 1200mg🌾Total Carbs: 5g🥦Dietary Fiber: 0.5g🍬Sugars: 1g🥩Protein: 40g

📝Notes

Tips: Ensure the lobsters are fresh and alive before cooking. Adjust the seasoning to taste. You can also add chili peppers for a spicy kick.

This Cantonese-style lobster recipe is truly a showstopper at any gathering or special occasion. One thing that sets it apart from other recipes is its ease of preparation – even a beginner can follow these simple steps!

And don’t worry about leftovers; they reheat beautifully in just a few minutes. Whether you’re looking for a special occasion dish or just something new to spice up your weeknight meals, give this Cantonese-style lobster recipe a try.

❓ Frequently Asked Questions About Cantonese Style Lobster

Q: What type of lobster should I use for this recipe?

In this recipe, we recommend using fresh or frozen whole lobsters (about 1-2 pounds each). If you can’t find whole lobsters, you can also use lobster tails or chunks.

Q: How do I prepare the lobster for cooking?

To prepare the lobster for cooking, start by removing the head and tail shells. Then, twist off the tail shell from the body section. Next, remove the legs and claws from the body section.

Q: What’s the deal with the oyster sauce in this recipe?

Oyster sauce is a staple in many Chinese recipes, including this one. It adds a rich umami flavor that pairs perfectly with the sweetness of the lobster.

Q: Can I substitute other types of seafood for the lobster?

No! Lobster is a unique ingredient that provides a specific texture and flavor profile that’s hard to replicate with other seafood. If you’re looking for alternatives, consider using crab or shrimp instead.

Q: How long does it take to cook the lobster in this recipe?

Cooking time will depend on the size of your lobsters and whether they’re whole or split in half. Generally speaking, you can expect to cook them for around 8-12 minutes per pound.

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