Lobster in Cantonese
4 servings
35 minutes
Cantonese lobster is a refined dish of Chinese cuisine that embodies elegance and deep flavor traditions. Cantonese cuisine is renowned for its ability to preserve the natural taste of ingredients, and this recipe is a vivid example. Tender lobster meat stir-fried in a wok takes on a rich aroma, while an exquisite blend of ginger, green onions, peanut oil, and dry sherry adds subtle spiciness to the dish. Soy sauce completes the picture by highlighting the seafood freshness. The dish is served hot; its silky texture and rich flavor make it a wonderful choice for a festive dinner or an exquisite treat.
1
To prepare a lobster - cut it in half (move the knife from head to tail), carefully remove the meat from the body and claws, discard the rest.
- Lobsters: 1.5 kg
2
Sear lobster meat in a wok (about five minutes). Dry the pieces on a napkin.
- Lobsters: 1.5 kg
3
Leave a little oil in the wok (about a tablespoon), drain the rest.
- Peanut oil: 2 tablespoons
4
Pour broth, sherry, grated ginger, chopped onion, peanut butter, and salt into the pan. Bring to a boil.
- Thai chicken broth: 0.8 glass
- Dry sherry (fino): 2 tablespoons
- Ginger root: 3 teaspoons
- Spring onion: 4 pieces
- Peanut oil: 2 tablespoons
- Sea salt: 1 teaspoon
5
Put the lobster back in the wok (for about five minutes to let it soak in the mixture).
- Lobsters: 1.5 kg
6
Transfer the lobster meat to a plate, drizzle with soy sauce, and serve.
- Lobsters: 1.5 kg
- Soy sauce: 2 tablespoons
