SHUN LEE'S LOBSTER CANTONESE
Here is an adaptation of the lobster Cantonese served at the eminent Shun Lee West restaurant in New York, which Alex Witchel captured for us in 2009. "Nostalgia deluxe," she called the dish, totally accurately. It seems complicated to prepare. It is not. Set up all your ingredients beforehand, and the process moves quickly and is not at all difficult.
Provided by Alex Witchel
Categories dinner, quick, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 880 milligrams, Sugar 4 grams, TransFat 0 grams
CANTONESE STYLE LOBSTER
This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!
Provided by ALISON419
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 12
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!
Nutrition Facts : Calories 537.6 calories, Carbohydrate 6.6 g, Cholesterol 340.5 mg, Fat 31.7 g, Fiber 0.4 g, Protein 53.8 g, SaturatedFat 7.6 g, Sodium 1221.1 mg, Sugar 1.9 g
LOBSTER CANTONESE
From Madame Wong's Long-life Chinese Cookbook. Have all your ingredients ready to go. After the lobster is cooked, it goes quick. Also, the egg is part of the original recipe, but feel it can be left out.
Provided by gailanng
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1152.4, Fat 117.1, SaturatedFat 17, Cholesterol 68.8, Sodium 956.7, Carbohydrate 12.2, Fiber 1.1, Sugar 1.8, Protein 9.8
LOBSTER CANTONESE
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create a riot of complementary flavors.
Provided by Paul Grimes
Categories Wok Pork Shellfish Stir-Fry Dinner Seafood Lobster Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 17
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.
LOBSTER CANTONESE WITH SAVORY SAUCE
Steps:
- Gather the ingredients.
- 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 the lobster.
- Mix garlic with black bean mixture in a bowl. Stir well.
- Heat oil to 375 F for deep-frying. Put in lobster pieces. Deep-fry until shells are red, about 30 to 40 seconds. The lobster is only par-cooked at this stage.
- Remove and drain on paper towels.
- Reheat 1 tablespoon of the oil from deep-frying in a wok . Stir-fry the black bean mixture 30 seconds. Remove to a small bowl.
- Reheat 2 tablespoons of oil in the wok. Stir-fry the ginger and scallion until fragrant, about 30 seconds. Add pork. Stir-fry on high heat until no longer pink.
- Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.
- Add lobster to meat mixture. Add the remaining 1 tablespoon sherry. Cover. Cook 3 minutes.
- Remove lid. Add dissolved cornstarch to thicken the gravy. Season with 1/2 teaspoon salt. Add the large scallion pieces.
- Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove from heat and serve immediately.
Nutrition Facts : Calories 372 kcal, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 15 g, SaturatedFat 4 g, Sodium 667 mg, Sugar 1 g, Fat 31 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CANTONESE LOBSTER TAIL
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.
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- Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside.
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- Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. You can adjust this according to the size of the lobster.
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- Clean the lobster and chop into pieces. (I always ask the store to chop it up for me). Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels.
- Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl.
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- Remove the lid and add the chopped scallions into the lobster. Add salt to taste if needed. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.
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- In a small bowl, make the sauce. Combine the chicken stock, soy sauce, Chinese cooking wine and sugar. Stir and set aside.
- Prepare the lobster and chop up your ingredients. I parboiled my lobster to kill it, but you can kill it in any manner you wish - i.e. freezing, a knife to its brain, etc. Chop the lobster into four to six pieces. Keep the shell attached to the lobster.
- Heat olive oil in a large pan or wok on medium-high heat. Add the ginger and smashed garlic to the wok. Cook until fragrant, about one minute.
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