Reviewed: 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. =)

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10 users found this review helpful

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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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13 users found this review helpful

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JCH

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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17 users found this review helpful

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LIMCANCOOK

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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34 users found this review helpful