Recipe by ALISON419
"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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2 small (1 pound)
fresh live lobsters
peanut oil, divided
fresh ginger root, minced
lean ground pork
green onions, chopped
My favorite Cantonese recipe! Also is great with just scallions, ginger, and garlic.
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!
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!
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. =)
To: Stacey L428..............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.
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".
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.
I had some leftover cooked lobsters in the fridge and was looking for a recipe that wasn't loaded with butter or heavy cream! So the only change I made to this recipe was to use pre-cooked lobsters instead of cooking the meat with the ginger. My boyfriend and I LOVED this and can't wait to make it again! Not only was it easy but it had AMAZING flavor! Definitely a must try! Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Cantonese Style Lobster
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 285
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