Cantonese Style Lobster

I love this easy to make dish!  My family made this dish for me way back since I was very young. The simplicity of this dish is something I really can appreciate.  A lot of people may love the simple boil the lobster routine and serve with butter and lemon but I prefer this method hands down served with a bed of fluffy rice.  The flavors are so good on its own but really compliment with rice perfectly.  So I finally decided to try making this dish for the first time and it came out pretty good. The most intimidating part for me initially was cutting and chopping apart the lobster but its really not that bad.  Just make sure the rubber band is on the claws before you make any moves.  Try this dish out if you want something different then boiled lobster. One last thing, please keep in mind when you do go out to purchase fresh lobsters, try to keep each lobster to 1 pound or so.  They tend to not be old lobsters and have better taste and more tender meat compared to a lobster over 2 pounds.

Ingredients:

2 Lobsters (cut and chopped up to small pieces)

3 Green onions (chopped 1 inch)

4 Garlic cloves (slightly smashed)

4 Ginger slices  (thinly cut into match sticks)

3 tbsp Grape seed oil

1 tbsp Corn Starch

1/2 cup Water

1/2 tsp Salt

1/2 tsp Organic Cane Sugar

1/2 tsp Black pepper

2 tbsp rice wine or cooking wine (optional)

Directions:

1. Turn the heat on stove to be high. This is very important because you want to have the woke nice and hot bring out the flavors for this dish.

2. Add in 3 tbsp of grape seed oil to the wok.

3. When the oil is nice and hot, add in garlic.

4. Add in ginger to the wok and also about 1/2 tbsp of salt to cook for 1 minute.

5. Add in a sprinkle of green onions (not all of it yet).

6. Stir the lobster until it is thoroughly mixed with all the ingredients and let the it cook through with the lid off for a 4-5 minutes.

7. Add in 1/2 cup of water to the wok. You can also feel free to optionally add in rice wine or cooking wine in at this point in time as well.

8. Cover wok with a lid for about 3 minutes.

9. Remove the lid and add in the remainder of green onions to the wok and give it a few stirs.

10.  In a small bowl, mix together, 4-5 tbsp water with corn starch and sugar.

11. Add in the corn starch mixture to the wok.

12. Stir lobster until the the sauce becomes thick and somewhat clear.

13. Now the lobster is ready to be served!

Cantonese Style Lobster

Yield: 2 Servings

Prep Time: 15

Cook Time: 10

Total Time: 25

Ingredients:

2 Lobsters (cut and chopped up to small pieces)

3 Green onions (chopped 1 inch)

4 Garlic cloves (slightly smashed)

4 Ginger slices (thinly cut into match sticks)

3 tbsp Grape seed oil

1 tbsp Corn Starch

1/2 cup Water

1/2 tsp Salt

1/2 tsp Organic Cane Sugar

1/2 tsp Black pepper

2 tbsp rice wine or cooking wine (optional)

Directions:

1. Turn the heat on stove to be high. This is very important because you want to have the woke nice and hot bring out the flavors for this dish.

2. Add in 3 tbsp of grape seed oil to the wok.

3. When the oil is nice and hot, add in garlic.

4. Add in ginger to the wok and also about 1/2 tbsp of salt to cook for 1 minute.

5. Add in a sprinkle of green onions (not all of it yet).

6. Stir the lobster until it is thoroughly mixed with all the ingredients and let the it cook through with the lid off for a 4-5 minutes.

7. Add in 1/2 cup of water to the wok. You can also feel free to optionally add in rice wine or cooking wine in at this point in time as well.

8. Cover wok with a lid for about 3 minutes.

9. Remove the lid and add in the remainder of green onions to the wok and give it a few stirs.

10. In a small bowl, mix together, 4-5 tbsp water with corn starch and sugar.

11. Add in the corn starch mixture to the wok.

12. Stir lobster until the the sauce becomes thick and somewhat clear.

13. Now the lobster is ready to be served!

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29 Responses to “Cantonese Style Lobster”

  1. #
    1
    Carol @ Always Thyme to Cook — April 25, 2013 @ 3:39 pm

    I love Lobster Cantonese and would never think to make it myself, but I am definitely going to try. Yours looks absolutely fantastic.

    Reply

    • Jerry Ko — April 26th, 2013 @ 11:07 am

      Carol, I hope you do enjoy this as much as I did :)

      Reply

  2. #
    2
    ATasteOfMadness — April 25, 2013 @ 8:14 pm

    Wow! What a delicious dish! This looks SO good!

    Reply

    • Jerry Ko — April 26th, 2013 @ 11:06 am

      Its really is delicious and compliments rice perfectly.

      Reply

  3. #
    3
    Jayne — April 25, 2013 @ 9:22 pm

    Oh wow… so simple yet I am sure the meat is sweet and juicy! This should work with large prawns and crabs. Let me go hunt for some and try it this style. :-)

    Reply

    • Jerry Ko — April 25th, 2013 @ 9:42 pm

      Jayne, you definitely can use this for other seafood such as crabs. It’s really delicious too!

      Reply

  4. #
    4
    Suzanne — April 25, 2013 @ 11:32 pm

    Wow, this is so impressive looking but is simple to make, my kind of food. I don’t think I could chop up the lobster alive :( I some frozen crab legs in the freezer I bet I could do this same technique with them hmmm…an idea.

    Reply

    • Jerry Ko — April 26th, 2013 @ 12:51 am

      Suzanne, understandable however you could consider maybe using lobster tails instead or maybe somebody from the fish market or seafood dept chop up a whole lobster for you and then you can take it home and make it right away.

      Reply

  5. #
    5
    Maureen | Orgasmic Chef — April 26, 2013 @ 4:56 am

    Growing up in Maine I saw plenty of lobsters but none served quite like this. It looks fantastic.

    Reply

    • Jerry Ko — April 26th, 2013 @ 11:09 am

      Maureen, I envy you. You are in the right place with an abundance of fine quality lobsters:)

      Reply

      • Maureen | Orgasmic Chef — April 26th, 2013 @ 6:42 pm

        That was when I was a kid. I left at university time and now I live in Australia and our lobsters have no claws! :)

        • Jerry Ko — April 26th, 2013 @ 11:50 pm

          Aww man that is one of my favorite parts of the lobster. At least it makes it easier to deal with the lobster :)

  6. #
    6
    Cindy @ pickfreshfoods — April 26, 2013 @ 4:34 pm

    Oh my goodness, this looks amazing!

    Reply

  7. #
    7
    Kristi Rimkus — April 27, 2013 @ 9:43 am

    This looks incredible. Who wouldn’t love this dish piled with lobster!

    Reply

  8. #
    8
    Rana@PrettyintheKitchen — April 29, 2013 @ 9:15 pm

    I’m obsessed with lobster. This dish looks absolutely amazing!!

    Reply

    • Jerry Ko — May 1st, 2013 @ 5:07 pm

      Thanks Rana. I didn’t have much time to adore the looks of this lobster.

      Reply

  9. #
    9
    Raymund — May 1, 2013 @ 1:31 am

    Lucky me I just had lobsters last night otherwise I would be drooling over this post of yours

    Reply

    • Jerry Ko — May 1st, 2013 @ 5:06 pm

      I have a feeling you’ll be feasting on more lobsters soon enough Ray :)

      Reply

  10. #
    10
    Sharon D. — May 2, 2013 @ 1:39 am

    Mmm..mmm! Gosh, this looks really yummy. I’ve never cooked lobster before – thank you for showing me how easy it is ^_^

    Reply

  11. #
    11
    Fran @ G'day Souffle' — May 2, 2013 @ 2:42 am

    Jerry, your pictures make this dish look easy to prepare!

    Reply

    • Jerry Ko — May 2nd, 2013 @ 2:19 pm

      Thanks Fran, I tried to make this easy as possible and hope the pictures really do help clarify the steps.

      Reply

  12. #
    12
    Alyssa (Everyday Maven) — May 2, 2013 @ 10:48 am

    This is one of my favorite dishes – I just had it in B.C. but made with King Crab and it was unbelievable!

    Reply

    • Jerry Ko — May 2nd, 2013 @ 10:58 am

      Alyssa, I gotta admit..I have not tried made it this way with King Crab but I’m sure it is out of this world :)

      Reply

  13. #
    13
    Justin @ Marlows Kitchen — May 6, 2013 @ 8:26 am

    Lobster is my favorite food and I’ve got to try this dish. The same old boiled lobster does get boring. Unfortunately, where I live lobster is so over priced I refuse to purchase it.

    Reply

    • Jerry Ko — May 6th, 2013 @ 10:22 am

      I hear you Justin. Lobster isn’t cheap here either. So when I do have it it really is a treat.

      Reply

  14. #
    14
    Gastro Atmosphere — May 6, 2013 @ 11:38 am

    I’ve never eat lobster :( Time for change it!! Looks so delicious, AMAZING!

    Reply

    • Jerry Ko — May 6th, 2013 @ 11:53 am

      I’d encourage you to try it when you have the opportunity.

      Reply

  15. #
    15
    Kathy @ Food Wine Thyme — May 13, 2013 @ 8:40 pm

    Wow Jerry. This dish looks spectacular. As soon as my kitchen is complete I will be trying this

    Reply

    • Jerry Ko — May 13th, 2013 @ 9:36 pm

      Thanks Kathy. I’m sure it will be a hit especially with seafood lovers :)

      Reply

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