Lobster Cantonese Recipe

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Lobster Cantonese Ingredients

Lobster Cantonese Preparation Method

• Fill a large saucepan with 6 quarts of water.
• Add 3 tablespoons of salt and bring to a boil.
• Using a small bowl, mix the rice wine, broth, sugar, pepper, cornstarch and soy sauce until all the ingredients are dissolved.
• Plunge the lobsters into the boiling water, headfirst.
• Cover the saucepan and continue to boil for two minutes starting from the time of putting the lobsters on the water.
• Remove the lobsters from the water with tongs and put into a bowl of water containing ice to arrest the cooking.
• Using a colander, drain the lobsters.
• Once the lobster is cooled, twist off the claws and tails.
• Cut the shell lengthwise using shears.
• Throw away the sand sacs from the head.
• Cut the lobster again in half crosswise into four.
• Using a kitchen towel, wrench off the claws from the joints.
• Crack the claws with the back of a heavy knife or a mallet.
• Chop the claws lengthwise with a cleaver.
• Put all the pieces of lobster in a bowl.
• Repeat the process with the second lobster.
• Stir fry the lobster pieces in a wok with vegetable oil on a high flame for about 1 ½ minutes or until the lobster begins to turn opaque.
• Once cooked, set the lobster pieces aside.
• Put the remaining vegetable oil in the wok and heat on a high flame.
• Stir fry the pork with beans, ginger, scallions and garlic in the wok and cook until the pork becomes white. (This should take about 1 minute)
• Add the cornstarch mixture to the pork and boil in the wok with the pork.
• Add the lobster and cover the wok to allow it to simmer for 2 minutes.
• Add beaten eggs over the lobster adding slowly in a circular flow.
• Cover the wok so the eggs begin to set.
• Just when the eggs are about to set, sprinkle sesame oil over the entire mixture and toss gently.
• Serve hot.