Recipe of Award-winning Cantonese style lobster

Cantonese style lobster. The lobsters used in this Cantonese ginger scallion lobster dish are often cold water lobsters from Maine or Boston. Cantonese Style Lobster. this link is to an external site that may or may not meet accessibility guidelines. The Food Lab Turbo: Cantonese-Style Lobster with Ginger and Scallions.

There are many ways to cook Cantonese style lobster. Red is for Valentine's Day and for Chinese New Year too! This lobster is so, so good!

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, cantonese style lobster. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

The lobsters used in this Cantonese ginger scallion lobster dish are often cold water lobsters from Maine or Boston. Cantonese Style Lobster. this link is to an external site that may or may not meet accessibility guidelines. The Food Lab Turbo: Cantonese-Style Lobster with Ginger and Scallions.

Cantonese style lobster is one of the most popular of current trending foods on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Cantonese style lobster is something which I've loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have cantonese style lobster using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Cantonese style lobster:

1. {Get 2 small of 1 pound fresh live lobster..
2. {Get 1/3 cup of peanut oil divided..
3. {Make ready 3 clove of garlic, crushed.
4. {Make ready 1 slice of fresh ginger root, minced..
5. {Prepare 1 cup of chicken broth.
6. {Prepare 1 tbsp of cooking sherry.
7. {Prepare 1 tbsp of soy sauce.
8. {Make ready 1 tbsp of cornstarch.
9. {Prepare 1 tsp of brown sugar.
10. {Make ready 3 of green onions chopped..
11. {Take 1 of bullion chicken.

My gran, who is Chinese, makes this every time I see her. Chop up the lobster by laying it, shell side up, on a chopping board. Hold the lobster firmly in place. With a large heavy knife, chop off the head at the first joint in the shell.

Instructions to make Cantonese style lobster:

1. Boil lobster for about 4 minutes then Rinse the lobster, and hold the belly up. At the bottom of the tail there is a small opening stick a long answer in it to drain any urine left in its body. Then crack the tail off and chop it into small pieces. Crack the claws in half as well. Chop the body in small pieces..
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 - 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 for couple minutes. 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. Finally return the lobster to the pan and cook over low heat for a few minutes to blend the flavours. Transfer to a serving dish and let stand covered for a few minutes before serving..

Eating lobsters is not an everyday affair because where ever you go this seafood is quite expensive but there are days where the price drops and have the opportunity to grab several of these without selling. Try this authentic version of Lobster Cantonese, a famous Cantonese recipe where deep-fried lobster is coated with a savory sauce. Be the first to review this recipe. From Madame Wong's Long-life Chinese Cookbook. Have all your ingredients ready to go.

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