Shun Lees Lobster Cantonese Recipes

SHUN LEE'S LOBSTER CANTONESE

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.

CANTONESE LOBSTER

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.