Lobster sauce may refer to a sauce prepared with lobster as its main flavoring ingredient and at the same time, it may also refer to a sauce that is typically served with lobster dishes as an accompaniment. Lobster sauce is an integral part of the Chinese cuisine and is much popular in the Canadian – Chinese and the American –Chinese cuisines. This sauce is also popular in the Polynesian –influenced Chinese cuisine. This sauce is usually referred to as a white sauce in the Chinese cuisine, which means this mild flavored sauce is prepared using meat stock.
Popular Lobster Sauce Recipes
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Chinese Lobster Sauce – This sauce is not prepared with lobster still it is known as a lobster sauce because fermented black beans are used in this sauce preparation, which is a regular ingredient in many Cantonese lobster dishes.
Ingredients – Ground pork, soy sauce, pepper, cornstarch, fermented black beans, garlic cloves, green onions, soy sauce, sherry wine, granulated sugar, chicken broth, cornstarch, water, eggs, salt and oil are required to make this dish.
Method of Preparation – The ground pork is marinated in a marinade prepared using cornstarch, pepper and soy sauce. Sherry, soy sauce, sugar and chicken broth are blended together using spoon and kept aside. Cornstarch paste is prepared by dissolving little cornstarch in water. Half of Garlic beans mixture is fried in wok along with pork. Another half of the garlic beans mixture is cooked with cornstarch paste, ground pork and green onions. Beaten eggs are added towards the end of cooking.
Serving – The Chinese lobster sauce is served after pouring over lobster or shrimp.
Cooking Tip – The saltiness of the dish can be altered by adding little more fermented beans and a dash of soy sauce.
Variations – The choice of ingredients and method of preparation may vary from restaurant to restaurant. The color of the sauce also varies from yellow to pale white, depending on the incorporation of eggs in the sauce. If eggs are added at the beginning of the sauce preparation then it will acquire a yellow hue. In New England, this sauce is distinguished by its thicker brown color.
Trivia – This sauce is not popular in China or Chinese communities living in Asia, but it is popular as an “Overseas Chinese Food”.
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Lobster in Brandy Cream Sauce – In France this gourmet dish is served during special family dinners.
Ingredients – Butter, scallion, minced garlic, salt, freshly ground black pepper, brandy, white wine, heavy cream, cheddar cheese, and lobsters are needed to prepare this sauce. The choice of ingredients may vary from family to family but the ingredients like butter, brandy, and fresh cream remain consistent throughout all recipes.
Method of Preparation – The sauce preparation begins by sautéing garlic in butter and seasoning with salt and pepper. Brandy is added to the dish along with wine and cooked until the mixture reduces to its half. Cream is also added and the mixture is cooked for some more time. The lobster meat is added towards the end of the cooking.
Serving – The lobster in brandy cream sauce is served over freshly cooked rice and noodles.
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Lobster Tails in Champagne Sauce – This lobster sauce is usually served as a gourmet dish in many European homes. The sauce is prepared by cooking the lobster tail in champagne or wine with other flavoring ingredients.
Ingredients - Lobster tails, sparkling wine or champagne, scallions, salt, whipping cream and unsalted butter are used in the preparation of sauce.
Method of Preparation – The lobster tails are cleaned and cooked with scallions, salt and champagne. The lobster tails are removed from the sauce after sometime of cooking and the cream is introduced into the cooking sauce and reduced until the mixture just gets halved. Lobster are separated from their shells and cut into medallions.
Serving – The lobster medallions are served after topping with the lobster sauce.