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lobster cantonese

Lobster Cantonese

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Course Main Course

Ingredients
  

For the Lobster

  • 1 live, ~1.5lbs lobster
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 bell pepper (red or green), sliced
  • 1 cup snap peas, trimmed
  • 3 green onions, sliced

For the Sauce

  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine or Shaoxing wine
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions
 

Prepare the Lobster

  • Boil the Lobster: Bring a large pot of salted water to a boil. Carefully add the live lobster and cover the pot. Boil for about 8-10 minutes until the lobster turns bright red. Remove it from the pot and let it cool.
  • Clean the Lobster: Once cooled, remove the meat from the claws and tail. Cut the lobster into bite-sized pieces, discarding the shell. Reserve the shell for presentation if desired.

Prepare the Sauce

  • In a small bowl, whisk together the soy sauce, oyster sauce, rice wine, sugar, and sesame oil. Set aside for later.

Cook the Lobster

  • Heat the Oil: In a large wok or skillet, heat the vegetable oil over high heat. You need to be quick if you’re going to mimic true Cantonese-style cooking.
  • Sauté Aromatics: Add the minced garlic and ginger, stirring until fragrant, about 30 seconds.
  • Add Vegetables: Toss in the sliced bell pepper and snap peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  • Add Lobster: Gently add the lobster pieces to the pan, stirring to combine with the vegetables.
  • Add Sauce: Pour the prepared sauce over the lobster and vegetables, stirring to coat everything evenly.
  • Thicken the Sauce: Bring the mixture to a simmer and add the cornstarch slurry. Stir until the sauce thickens and becomes glossy, about 1-2 minutes.
  • Finish: Add the sliced green onions and toss everything together for another minute.

Serve

  • Transfer the lobster mixture to a serving platter or individual plates. If you reserved the lobster shells, you can place the lobster back into the shells for an elegant presentation. Serve immediately with steamed jasmine rice or fried rice, and enjoy!

Notes

When buying a lobster, look for one that is active and heavy for its size. A fresh lobster will provide the best flavor and texture. Although there are traditional vegetables used, you can use other types as well such as broccoli, carrots, and baby corn. Should you have leftovers, store them in an airtight container in the fridge but no longer than 2 days. Reheat gently on the stovetop to avoid overcooking the lobster.