Reviewed: Mar. 17, 2012

I made this without the shrimp and didn't change another thing. Perfect! I served it with greenbeans alongside Cashew Chicken, EggRolls and FriedaRice. Great Meal, keeper recipe.

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Reviewer:

DoxieGirl

Cooking Level: Intermediate

Reviewed: Oct. 26, 2011

I make this recipe all the time - it's my favorite!!! I've learned that if you want it to look more, cook the egg in a separate pan and add in to the sauce when it's done. It's not so gray and bland looking.

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Reviewer:

Cheryl G.

Cooking Level: Expert

Home Town: Oakton, Virginia, USA

Living In: Lighthouse Point, Florida, USA

Reviewed: Oct. 11, 2011

My family and I really enjoyed this recipe. I’ve made it twice. The first time I substituted Seafood Stock for the water and used Harvey’s Bristol Creme. It was awesome, tasted just like or local Chinese restaurant. The second time I made the recipe exactly like it was written (didn’t do any substitutes), but I doubled it because the first time we didn’t have enough. It wasn’t as good the 2nd time. I think the Seafood Stock added a lot of flavor. I will definitely use the stock in the future.

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Reviewer:

Beth

Cooking Level: Intermediate

Living In: Elburn, Illinois, USA

Reviewed: Sep. 1, 2011

I'm super picky about my shrimp with lobster sauce, so I was a little hesitant to try this recipe, having never attempted to recreate my favorite Chinese dish, but I am so glad I did! The only changes I made was I halved the shrimp and added water chestnuts and bamboo shoots and a chicken bouillon cube per other reviewers recommendations. It just really needs some sort of veggie, so pick your favorites and add plenty of them since there is enough sauce to go around.

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Reviewer:

Podchef

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Reviewed: Jul. 28, 2011

I have made this recipe at least a dozen times, and every time I make it, I have people closing their eyes to savor the first bite. GREAT flavor!!

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Reviewer:

Goothy

Reviewed: Jul. 18, 2011

Love this. Tastes just like the ones at the restaurant.

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Reviewer:

GODIVA74

Reviewed: May 20, 2011

Made this the other night. My whole family enjoyed it. Will make again, might try it next time without the soy sauce...I doubled the recipe, i used less soy than it called for and still found the flavor dominated!! Dispite that still great recipe, Thanks!

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Reviewer:

Cindy

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: May 15, 2011

Exact recipie Red Drason served for over 25 yrs in Topeka, Ks. Only addition from me are considerablly more chopped green onion. THANKS!

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Reviewer:

Lois C

Reviewed: Apr. 13, 2011

This has always been my favorite to order at Chinese restaurants and I was pleasantly surprised how much this tasted like take-out! I never knew that ground pork was the "lobster" in the lobster sauce! Thank you!

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Reviewer:

Nancy

Cooking Level: Expert

Home Town: Wellsville, Kansas, USA

Reviewed: Jan. 30, 2011

Wonderful Recipe - better than my local Chinese food restaurants! I made the following changes which made it even better: 1. Dissolved a beef bouillon cube to the cup of water in the sauce. 2. Used 1/3 lbs. ground veal instead of ground pork. 3. Added more cornstarch at the end to make it a bit thicker.

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