Lobster Cantonese Recipes
Here is an adaptation of the lobster Cantonese served at the eminent Shun Lee West restaurant in New York, which Alex Witchel captured for us in 2009. "Nostalgia deluxe," she called the dish, totally accurately. It seems complicated to prepare. It is not. Set up all your ingredients beforehand, and the process moves quickly and is not at all difficult.
Recipe From cooking.nytimes.com
Provided by Alex Witchel
Categories dinner, quick, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 18
From Madame Wong's Long-life Chinese Cookbook. Have all your ingredients ready to go. After the lobster is cooked, it goes quick. Also, the egg is part of the original recipe, but feel it can be left out.
Recipe From food.com
Provided by gailanng
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create a riot of complementary flavors.
Recipe From epicurious.com
Provided by Paul Grimes
Categories Wok Pork Shellfish Stir-Fry Dinner Seafood Lobster Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 17
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Dec 12, 2014 Make Cantonese ginger scallion lobster, a Chinese banquet classic, with whole lobsters (or lobster tails) using our step-by …
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Dec 12, 2014 Make Cantonese ginger scallion lobster, a Chinese banquet classic, with whole lobsters (or lobster tails) using our step-by …
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- Remove the head shell to dispatch the lobster. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants).
- Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside.
- Remove and discard the lobster gills, which are inedible. Remove the green mustard, innards and the sand tract. Rinse all the lobster pieces under cold running water. You can discard the mustard, use it in another dish, or include it in this dish. We left it out (some people don't like the strong flavor).
- Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. You can adjust this according to the size of the lobster.
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From foodnetwork.com
Heat several inches of vegetable oil in a wok to 325 degrees F. Add chopped lobster tails and let cook approximately 4 minutes. Drain the …
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Heat several inches of vegetable oil in a wok to 325 degrees F. Add chopped lobster tails and let cook approximately 4 minutes. Drain the …
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May 31, 2013 There are no two ways about it: Eating Cantonese-style lobster with ginger and scallions is a gentlemen-start-your-wet-naps …
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May 31, 2013 There are no two ways about it: Eating Cantonese-style lobster with ginger and scallions is a gentlemen-start-your-wet-naps …
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Mar 11, 2014 Learn how to cook Cantonese Style Lobster. This is an easy and delicious recipe, very simple to make. Get the recipe on my blog: http://www.hungrywanderlust....
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