Lobster Cantonese

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Servings: 4 Difficulty: Advanced
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Rich, silky Cantonese-style lobster with fermented black bean sauce
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Lobster Cantonese

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 204.8

Description

This elegant Lobster Cantonese recipe transforms tender lobster tails into a luxurious main course with a deeply savory sauce. The key lies in the aromatic blend of minced garlic and fermented black beans, which provides an umami-rich foundation. Ground pork adds texture and body to the sauce, while a cornstarch and egg mixture creates a velvety, glossy finish that clings perfectly to the lobster medallions. It’s a dish that balances bold, salty flavors with the sweetness of fresh seafood. Perfect for special dinners or when you want to impress guests with restaurant-quality Chinese cuisine, this recipe is surprisingly straightforward to execute. Serve it over steamed rice to soak up every drop of the delicious sauce.

Ingredients

Directions

  1. Boil lobster tails briefly until just cooked, then cool slightly.
  2. Pry lobster meat from shells using a sharp knife and slice into thick medallions.
  3. Mince garlic and fermented black beans together until finely combined.
  4. Heat oil in a wok or large skillet over medium-high heat.
  5. Add the garlic and black bean mixture and stir-fry for a few seconds until fragrant.
  6. Add ground pork and cook for about 10 minutes, stirring to break up the meat until browned.
  7. Pour in hot water, soy sauce, and MSG (if using), stirring to combine.
  8. Add lobster medallions to the wok and cook for 2 minutes.
  9. In a small bowl, mix cornstarch and dry sherry until smooth.
  10. Stir the cornstarch mixture into the sauce and bring to a simmer to thicken.
  11. Beat the egg with 3 tablespoons of water, then slowly drizzle into the sauce while stirring constantly.
  12. Cook over low heat for 30 seconds, stirring constantly, until the sauce is creamy but not heavy.
  13. Spoon the sauce into the center of a serving platter.
  14. Arrange the lobster medallions decoratively in the sauce.
  15. Garnish with cilantro sprigs and green onion curls.
  16. To serve, place a few lobster medallions over hot cooked rice in a bowl and spoon additional sauce over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 204.8kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.5g3%
Cholesterol 208.8mg70%
Sodium 681.2mg29%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 43.3g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best results, ensure the lobster is cooked quickly to prevent overcooking and toughness.

The beaten egg added to the sauce creates a richer, creamier texture. Stir constantly when adding the egg to prevent curdling.

If you cannot find fermented black beans, you can substitute with a mixture of miso paste and soy sauce, though the flavor profile will differ.

MSG is optional but enhances the savory umami flavor characteristic of Cantonese cuisine. If omitted, you may increase the soy sauce slightly.

Keywords: lobster, cantonese, chinese, seafood, black beans, fermented, garlic, stir fry, sauce, ground pork, dinner, main course, umami, savory, rice, wok
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