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Shrimp in Lobster Sauce

Tommy.Gershey's picture
A rich pork and egg sauce known as LOBSTER SAUCE is served with stir fried shrimp. Other sea food can also be used such as lobster, scallops, or Alaskan king crab.
  Peeled deveined shrimp 1 Pound (30 pieces)
  Peanut oil 1⁄4 Cup (4 tbs)
  Chinese rice wine/Sherry 1 Tablespoon
  Finely chopped fermented black beans 2 Teaspoon
  Finely chopped fresh garlic 1 Teaspoon (note: black bean and garlic sauce is readily available in most grocery stores, 2 Tbsp. may be substituted for last two ingredients)
  Lean pork 1⁄4 Pound, chopped or ground
  Soy sauce 1 Tablespoon
  Salt 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  White pepper/Freshly ground black pepper 1⁄8 Teaspoon
  Scallions 2 , finely chopped
  Chicken stock 1 Cup (16 tbs) (home made or good store bought)
  Corn starch 2 Tablespoon, dissolved in 3 tablespoon cold water
  Cold water 3 Tablespoon
  Eggs 2 , lightly beaten

This is a stir fry dish and things go quickly. You may use a wok or a 10" fry pan. Have all ingredients pre-measured and ready. I make my pork from a single pork chop which I have removed all bone and fat, then chop with a knife until it is fine and resembles ground pork. Make sure the shrimp is dry so it stir fries quickly.
Lets begin. Heat the wok (or fry pan) until it is very hot , add 2 Tbsp. of the oil and swirl in the wok,immediately add the shrimp. Stir until all surfaces of the shrimp are pink. (less than one minute, they do not need to cook all the way through). Add the rice wine, stir, coating all the shrimp (about 15 seconds) and remove the shrimp to a plate. Give the wok a quick wipe with a paper towel or wet rag. Replace the wok on the burner and add the remaining oil. when the wok has recovered its heat and the oil is hot, add the black bean and garlic, stir quickly and add the pork, stir fry the pork until it is no longer pink. Now add the soy sauce, salt, sugar, pepper, and half the scallions. Combine all these and bring to a boil. Add the shrimp and the chicken stock, bring this entire mixture to a boil. Stir the corn starch and water to recombine and add to the boiling mixture, stirring the whole time. The liquid should thicken in (less than 30 seconds). Give the egg mixture a quick stir and add slowly the the wok, stirring all the while. Immediately turn off the heat. Serve over rice with the remaining scallions on top as garnish.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
The name of this dish is misleading, since it contains no lobster. Rather it is the same sauce that is used in the famous "Lobster Cantonese". This recipe served with Maine lobster is the ultimate. The lobster must be bought live and killed just before the preparation of the dish. In the original version the lobster is chopped into bite size pieces with shell attached. Making it with shrimp is quicker and cheaper.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 366 Calories from Fat 178

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 3.9 g19.4%

Trans Fat 0 g

Cholesterol 416.8 mg138.9%

Sodium 1641.7 mg68.4%

Total Carbohydrates 13 g4.5%

Dietary Fiber 0.46 g1.8%

Sugars 3.8 g

Protein 31 g62.8%

Vitamin A 4% Vitamin C 3.8%

Calcium 10.9% Iron 10.5%

*Based on a 2000 Calorie diet

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Tommy.Gershey's picture
Shrimp In Lobster Sauce Recipe