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Cantonese Recipes - Lobster Cantonese Recipe

User Rating 5 Star Rating (2 Reviews)

By Madame Wong's Long-life Chinese Cookbook

Serves 4 to 6


  • 2 lobster tails (about 1 pound each)
  • 1 teaspoon salt
  • 2 tablespoons flour
  • 1 clove garlic, minced
  • 1 tablespoon salted black beans, (also called fermented black beans) pounded and soaked in 1 tablespoon water
  • 1 tablespoon ginger, chopped fine
  • 1 scallion, chopped fine
  • 1/4 pound ground pork
  • 2 tablespoons sherry
  • 1 tablespoon light soy sauce
  • 1 cup chicken stock
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • 2 scallions, cut into 1-inch pieces
  • 1 egg, beaten
  • 2 to 4 cups oil for deep-frying and stir-frying


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.

Mix garlic with black bean mixture in a bowl. Stir well.

Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.

Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.

Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, 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 lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.

Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.

Reprinted with permission from Madame Wong's Long-life Chinese Cookbook.
User Reviews

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 5 out of 5
Lobster Cantonese, Member rman1250

This receipe is excellent and very easy to follow. This dish is very popular even in Las Vegas it is a main dish and can be very expense, however, making it on your very own is worth it and your family with love you and remember your cooking. Aloha - Keanu

42 out of 46 people found this helpful.

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