Cantonese Style Lobster

Need a gluten free and dairy free main course? Cantonese Style Lobster could be a tremendous recipe to try. This recipe serves 4. One serving contains 351 calories, 16g of protein, and 29g of fat. For $1.39 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is liked by 59 foodies and cooks. This recipe from Allrecipes requires brown sugar, peanut oil, soy sauce, and eggs. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a solid spoonacular score of 50%. Similar recipes include Cantonese-Style Lobster with Ginger and Scallions, Lobster Cantonese, and Cantonese-Style Grilled Pork.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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! Kitchen-Friendly View

 

Step by step:

1. 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.

2. Heat half of the peanut oil in a deep heavy skillet over medium heat.

3. 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.

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

5. Heat the remaining oil in the skillet.

6. Add the minced ginger and pork, and fry until the pork is no longer pink.

7. 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.

8. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.

9. Stir in the green onions, and turn the heat off.

10. 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.

11. 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 Information:

covered percent of daily need