This lobster with the lobster sauce recipe takes that beloved classic American Chinese takeaway, prawns with lobster sauce and is good for its name, with real pieces of sweet lobster!
If the lobster is on sale in your local market or you have a special occasion on the way, this (surprisingly simple) showstopper of a meal will make everyone happy at the table.
The origins behind “lobster sauce”
The prawns with lobster sauce are so called because that translucent white sauce, weak with strips of eggs and ground pork, is the base for a plate called Cantonese lobster, which you make with whole lobsters. (My father has a great cantonese recipe of lobster!)
The dish later evolved into prawns with lobster sauce, which was easier to prepare for Chinese takeaway restaurants, as well as more convenient for both restaurants and customers.
Of course, for those who are not familiar with the dish, we have always received many questions: where is the lobster? Why is there no lobster on a lobster plate in the name? Why should they call it lobster sauce ??
Well, there is your explanation: the lobster sauce is prepared with a sauce that was originally made for a lobster plate! It’s like beating, dredging and frying a cube steak (a beef cut) and call it “Fried chicken steak. “No chicken involved.
Make the name “lobster sauce” well
The ambiguity has disappeared in this recipe, however, because this time, our lobster sauce will be full of pieces of sweet and cooked lobster. It has all the wonderful consistency (and ease!) Of prawns with lobster sauce, because lobster is bombed.
You will need 10-12 ounces of lobster cooked for this recipe. About a quarter of the weight of the lobster is meat, so you will need about two lobsters of 1 and a half or three lobsters with 1 occurrence to produce enough meat for this recipe.
We strongly recommend that you stick to this range of size. Anyone who knows the lobster (in particular the Maine lobster, since we can arrive here in the north -est) will tell you that the best size of the food is about 1 occurrence. The consistency of the meat is more tender and succulent and there is a fair amount of meat in every lobster, creating a good balance of value with flavor and consistency.
To make this recipe even easier, you can have your local fish counter and perhaps also block lobster for you, usually without additional costs! In this way, you can simply bring home a small cooked aragostic meat container, ready to immerse yourself in cooking this recipe. With that exam, it takes less than 20 minutes to do.
Lobster with lobster sauce: instructions for recipes
In an average bowl, add the chicken broth with low sodium content, sesame oil, sugar, salt, msg (if you use) and white pepper.
Heat your wok over medium-high heat. Add the neutral oil, garlic and ground pork. Fry for 1 minute. (Alternatively, for a clearer sauce, cook the ground pork in boiling water until it becomes opaque. Then add the pig emptied to the oil and garlic in the wok). Add the wine and fry for another 10 seconds. Add the mixture of sauce you made before.
White or not blame?
I chose not to whiten the pork in this recipe to delete one more step. Having said that, it affects the appearance of the sauce, which was more opaque than translucent. If you want a clearer sauce, bring a pot of water to the boil and cook the pig in boiling water until it becomes opaque. Drain and rinse before adding it to the wok together with oil and garlic.
As you can see in the photos below, our version of shrimp is clearer with the whitening method:
Once the mixture is cooked on a low heat, combine the corn starch and the water in a suspension and mix it a little in the sauce at a time. Let the mixture bubble and thickel. It should be able to cover a spoon, but should not have an inflated consistency. Gradually add the suspension to check the thickness of the sauce; You don’t have to use everything. If it becomes too dense, add a little more chicken broth. If it’s too thin, add more sewage.
Mix peas and cooked lobster.
Then spread the egg and the shallot slightly beaten through the mixture and cook over low heat for 5 seconds. Use your spatula to bend the egg in the sauce with some blows.
Serve on steam rice!
Lobster with lobster sauce
Finally, lobster sauce with a royal lobster! The lobster with lobster sauce is a luxurious version of a beloved Chinese takeaway classic!
Serves: 4
Prep: 10 minutes
Cooked: 10 minutes
Total: 20 minutes
Instructions
In an average bowl, add the chicken broth with low sodium content, sesame oil, sugar, salt, msg (if you use) and white pepper.
Heat your wok over medium-high heat. Add the neutral oil, garlic and ground pork. Fry for 1 minute. (Alternatively, for a clearer sauce, cook the ground pork in boiling water until it becomes opaque. Then add the pig emptied to the oil and garlic in the wok). Add the wine and fry for another 10 seconds. Add the mixture of sauce you made before.
Once the mixture is cooked on a low heat, combine the corn starch and the water in a suspension and mix it a little in the sauce at a time. Let the mixture bubble and thickel. It should be able to cover a spoon, but should not have an inflated consistency. Gradually add the suspension to check the thickness of the sauce; You don’t have to use everything. If it becomes too dense, add a little more chicken broth. If it’s too thin, add more sewage.
Mix peas and cooked lobster. Then spread the egg and the shallot slightly beaten through the mixture and cook over low heat for 5 seconds. Use your spatula to bend the egg in the sauce with some blows. Serve on steam rice!
Nutritional facts
Calories: 267Kcal (13%) Carbohydrates: 9G (3%) Protein: 21G (42%) Fat: 16G (25%) Saturated fat: 3G (15%) Polynsaturo fat: 3G Monolysatuine fat: 8G Trans fat: 0.04G Cholesterol: 151mg (50%) Sodium: 651mg (27%) Potassium: 371mg (11%) Fiber: 1G (4%) Sugar: 2G (2%) Vitamin A: 233Iu (5%) Vitamin C: 8mg (10%) Soccer: 82mg (8%) Iron: 1mg (6%)
