Reviewed: Sep. 26, 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!

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JCH

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Reviewed: Jan. 2, 2003

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!

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LIMCANCOOK

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Reviewed: Apr. 27, 2002

I absolutely LOVED this recipe! I wouldn't say that it's easy at all, I'd think that it should only be attempted by somebody who's pretty experienced in Asian cooking. But, I've been searching for it for years, all the "fine" Cantonese resturaunts serve it, but it's SO expensive. Thanks for listing it!!

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