For best results, use fresh, live lobsters. If fresh lobsters are unavailable, you can substitute with frozen lobster meat, but the flavor and texture may not be as optimal. Adjust the amount of brown sugar to your liking. If you prefer a less sweet sauce, reduce the amount of brown sugar. Serve immediately for the best texture and flavor.
Cantonese Style Lobster
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS67
Experience the vibrant flavors of Cantonese cuisine with this exquisite lobster dish. Tender lobster pieces are bathed in a savory sauce, creating a harmonious blend of textures and tastes that will transport you to the bustling streets of Hong Kong.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol341 mg
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Fiber0 g
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Protein54 g
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Saturated Fat8 g
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Sodium1221 mg
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Sugar2 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Prepare the Lobster: Rinse the lobsters and hold them belly-up. Insert a long skewer into the small openings at the bottom of the tails to drain any urine. Remove the tails and chop them into small pieces. Crack the claws in half. Cut the body into smaller pieces and add to the bowl with the tails and claws. (Prep time: 15 minutes)
02
Step
6 mins
Sauté Lobster and Garlic: Heat half of the peanut oil in a deep, heavy skillet over medium heat. Add the crushed garlic and cook for about 1 minute until fragrant. Add the lobster pieces and cook until they turn bright red and are cooked through, approximately 4 to 5 minutes. Transfer the lobster and garlic to a plate and keep warm. (Cook time: 6 minutes)
03
Step
5 mins
Cook Pork and Ginger: Heat the remaining peanut oil in the same skillet. Add the ground pork and minced ginger. Cook until the pork is no longer pink, breaking it up with a spoon. (Cook time: 5 minutes)
04
Step
3 mins
Create the Sauce: Add the chicken broth to the skillet with the pork and ginger. Bring to a boil, stirring constantly. In a small bowl, whisk together the cooking sherry, soy sauce, cornstarch, and brown sugar until well blended. Stir this mixture into the skillet. Cook until the sauce thickens and becomes somewhat clear, about 1 to 2 minutes. (Cook time: 3 minutes)
05
Step
6 mins
Incorporate Green Onions and Eggs: Stir in the chopped green onions and remove the skillet from the heat. Drizzle in the beaten eggs, stirring continuously until the eggs form small, silky pieces. (Cook time: 2 minutes)
06
Step
3 mins
Combine Lobster and Sauce: Return the cooked lobster and garlic to the skillet. Cook over low heat to allow the flavors to meld together, approximately 3 minutes. (Cook time: 3 minutes)
07
StepServe: Transfer the Cantonese Lobster to a serving dish. Let it stand, covered, for about 3 minutes before serving. Serve hot with steamed rice. (Rest time: 3 minutes)
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RECIPE REVIEWS
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Stuart Quigley
Mar 20, 2025The lobster came out perfectly tender and juicy. Will definitely make this again.
Oscar Russel
Jan 17, 2025The sauce was a little too sweet for my taste, so I reduced the amount of brown sugar. It turned out great!
Clifton Trantow
Jan 5, 2025This recipe is fantastic! The sauce is so flavorful and the lobster was cooked perfectly.
Evie Kuhlman
Dec 31, 2024My family loves this dish! It's a great way to enjoy lobster in a different way.
Trevion Crooks
Nov 16, 2024I added a little bit of chili flakes for a spicy kick and it was delicious!
Missouri Emmerich
Oct 3, 2024I've made this several times and it's always a hit. The instructions are easy to follow.
Zackary Morissette
Sep 23, 2024This is a restaurant-quality dish that you can make at home. Highly recommend!