Lobster Cantonese Recipes

Steps:

• 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!

Steps:

• Place a large wok over high heat. Add enough oil to come halfway up the side and heat until it shimmers. Working in batches, carefully add lobster pieces (oil will bubble up) and cook until shells are red and meat is opaque, about 1 1/2 minutes. Remove with slotted spoon and set aside. Reheat oil between batches.
• Discard all but 1 tablespoon of oil from wok, and reduce heat to medium. Add garlic and stir-fry about 10 seconds. Increase heat to high, add pork, and stir-fry until no longer pink, about 1 minute. Add sherry and bring to a boil. Add broth, water chestnuts, bamboo shoots, mushrooms, peas, sugar, 1/2 teaspoon salt, and 1/8 teaspoon white pepper. Add lobster and bring to a boil.
• Stir in cornstarch. Drizzle egg around edge of mixture, let set, and stir. Add scallion and sesame oil. Adjust salt and pepper to taste. Serve hot, with rice.

Steps:

• Bring 6 quarts water with 3 tablespoons salt to a boil in an 8- to 10-quart pot over high heat.
• Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, and pepper in a small bowl until sugar is dissolved.
• Plunge lobsters headfirst into boiling water, then cover tightly and cook for 2 minutes from time lobsters enter water. Transfer lobsters with tongs to a large bowl of ice and cold water to stop cooking (lobsters will not be fully cooked), then drain lobsters in a colander. When cool enough to handle, twist off tail and claws (including joints) of 1 lobster. Cut body in half lengthwise through shell with shears, then remove and discard sand sacs from inside head. Cut body in half again crosswise. Halve tail lengthwise through shell with a cleaver or large heavy knife, then cut each half crosswise into 4 pieces. Working with same lobster, 1 claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Chop claws in half lengthwise between pincers with a cleaver or large heavy knife. Transfer lobster pieces to a bowl, keeping meat in shells. Repeat with second lobster, putting pieces of second lobster in another bowl.
• Heat wok over high heat until a drop of water evaporates instantly. Pour 1 tablespoon vegetable oil down side of wok, then tilt wok to swirl oil, coating side. When oil begins to smoke, add pieces of 1 lobster and stir-fry just until meat starts to turn opaque, about 1 1/2 minutes. Transfer cooked lobster with a slotted spoon to a large bowl. Repeat with second lobster, transferring cooked pieces to same bowl.
• Add remaining tablespoon vegetable oil to wok, swirling to coat, then add beans, garlic, ginger, scallions, and pork and stir-fry until pork is no longer pink, about 1 minute.
• Stir cornstarch mixture, then add to pork in wok and bring to a boil. Add lobster and stir to coat, then reduce heat and simmer, covered, 2 minutes. Remove lid and pour eggs over lobster mixture in a thin circular stream. Cover wok and simmer just until eggs begin to set, 1 to 2 minutes. Drizzle with sesame oil, then gently toss. Serve immediately.

Steps:

• Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.
• Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
• In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
• Lightly beat the eggs with the salt.
• Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
• Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.
• Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.

Steps:

• 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. Using a sieve to sift over makes this easier.
• Pound salted black beans and mix with one (1) tablespoon water (or mix together the black bean sauce with the water). Mix together the minced garlic with black bean mixture in a bowl. Stir well; set aside.
• Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red; drain, remove and set aside.
• Heat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove and reserve.
• Heat 2 tablespoons of oil in wok. Stir-fry ginger and geen onions until it becomes aromatic, 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 cooked lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.
• Remove lid and bring to a boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add green onion pieces. Slowly pour in beaten egg. Stir-fry about 10 seconds. Garnish with additional chopped green onions and serve over rice.

Steps:

• Heat several inches of vegetable oil in a wok to 325 degrees F.
• Add chopped lobster tails and let cook approximately 4 minutes. Drain the oil, remove the lobster and continue heating the wok. Add the green onions, ginger, oyster sauce, soy sauce, wine, black bean sauce, garlic, white pepper and carrot and cook, 30 seconds. Add lobster tails back to the wok, lightly tossing all ingredients in the wok for another 4 minutes.

Steps:

• PREPARATION.
• The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
• The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes.
• The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
• The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
• The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
• The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
• The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
• The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below.
• COOKING INSTRUCTIONS.
• In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
• Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
• Next add the pork mixture and stir-fry until it loses its pink coloring.
• Next add the stock and stir-fry until boiling.
• Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
• Next add the pre-cooked shrimp and cook for about a minute.
• While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
• Next add the egg mixture on top of the sauce.
• Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
• Then add the scallions.
• Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
• NOTES:.
• Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
• Serve with white rice on the side.

Steps:

• Remove the lobster meat by cutting along the inner edges of the soft undershell.
• Using a fork, pry out the meat; cut the meat into 1-inch pieces; set aside.
• Make the seasoning mixture: combine all the ingredients in a small bowl; mix well.
• Put a stir-fry pan over high heat until hot.
• Add in oil, swirling to coat the sides; add in the seasoning mixture and cook, stirring, until fragrant, about 30 seconds.
• Add in the lobster meat and stir-fry until opaque, about 2 minutes.
• Add in the broth and wine; bring to a boil; add in the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.
• Stir in the sesame oil and green onion; transfer to s serving plate and serve with hot cooked rice.

Steps:

• Wash lobsters under cold water. Chop into medium-size pieces with cleaver, leaving claws whole.
• Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic. Drain beans and chop with garlic finely.
• Chop scallions into 1/4- to 1/2-inch pieces.
• Heat oil in wok over high flame till smoking.
• Combine pork, scallions, bean and garlic mixture, water chestnuts and salt in wok. Stir-fry until pork loses pinkness.
• Pour beaten eggs into meat mixture. Stir well until egg is cooked.
• Add remaining 2 cups water and cornstarch. Cook until mixture thickens.
• Add lobster and soy sauce. Mix ingredients together well. Simmer covered 25 to 30 minutes over low heat. Uncover; stir-fry over medium heat until lobster is done (the shell should be a bright red). Serve.