Cantonese Style Lobster Recipe -
Cantonese Style Lobster Recipe
  • READY IN 40 mins

Cantonese Style Lobster

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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!
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Reviews More Reviews

May 18, 2014

My favorite Cantonese recipe! Also is great with just scallions, ginger, and garlic.

Jan 25, 2004

This recipe is great!! I didn't have ground pork so I left it out and it still turned out flavorful. I did add some chopped cilantro leaves at the end of cooking just because we loved cilantro. Definitely a recipe to keep, thanks Alison!


17 Ratings

Sep 28, 2009

I've now made this about 10 times. I've drifted from the recipe a few times, but the best taste comes from this recipe as is. Those who question sausage + lobster really have to just give this a try - it's worth the risk. Wanna spice it up - add some cajun seasoning or cayenne pepper...and a splash of hot sauce. Delicious with or without!

Dec 21, 2009

Just made it over the weekend and it was superb. A few tips to add to this recipe: Add more cooking time, say 6-7 minutes as my lobster came up just a little on the raw side - or cook it with pan covered. The skin of the lobster should turn bright red thoughout. I used vermouth instead of sherry, vegetable oil instead of peanut oil. Came out just fine. =)

Aug 26, 2014

I have been killing/cooking lobsters for 40 years. Next time try to put it in the freezer then turn it over and put a very sharp knife into the soft area where the tail meets the body. When you do that it cuts the spinal cord and the lobster dies. You will also find a "sack" behind the eyes. DO NOT EAT THAT. That is the stomach. Pull it out and discard. I hope this helps.

Aug 01, 2014

I was very confused since I had live lobsters so I put it in the freezer to make it sleepy, turns out though they are sleepy they still flop around when that happens. I was too spooked after it almost gave me a heart attack by coming "back to life".

Sep 25, 2013

Cook this recipe 7 it 8 times already over the last few years! Love this recipe and have cravings for it every now and then. Since the sauce is good, I usually cook some Asian noodles ( boil in water then blanch in cold water) and mix with the sauce to soak up all the wonderful juices so that's lobster noodle dish or Chinese call it "yee mien" Imade this dish several times using singleness crab as well, also very delicious!

Aug 20, 2013

I had a Chinese grandma, too. This is definitely in the realm of authentic. In our family, the base flavor comes from Black Bean sauce instead of just soy. I think the flavors are more intense. I also use more garlic, more ginger, more pork and more egg. It stretches the lobster.


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  • Calories
  • 538 kcal
  • 27%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 341 mg
  • 114%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 53.8 g
  • 108%
  • Sodium
  • 1221 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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