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Cantonese Lobster   HT   MC    Chinese    15mins

Serves 4       Hot  Seafood Shellfish  Pork  Alcohol  Main Course  Dairy Free  Chi  China  Guangdong Asia  Asian



1 x 1.2kg/2 1/2lb Cooked Lobster

3 Shallots, chopped

2.5cm/1 inch Piece of Fresh Root

Ginger, finely chopped

3 tbsp Oil

1 Garlic Clove

100g/4oz Minced Lean Pork

1 tbsp Cornflour

150ml/5fl.oz. Water

2 tbsp Soy Sauce

2 Eggs

2 tbsp Sherry

1/2 teasp Salt

Black Pepper

Pinch of sugar




1. Cut the cooked lobster in half lengthways, remove the stomach sac and intestinal vein then run a grapefruit knife around the inside of the shell to remove the flesh. Cut into 5cm/2 inch pieces.


2. Heat the oil in a large frying pan or wok. Add the shallots, ginger, garlic and minced pork and stir-fry for 1 minute. Add the pieces of lobster and stir-fry for a further 2 minutes.


3. In a bowl, blend the cornflour together with the water and soy sauce then beat in the eggs and sherry . Add the salt, pepper and sugar then pour the mixture into the pan and bring to the boil stirring gently. Reduce the heat, cover and cook for 2 minutes or until sauce thickens. Serve immediately with plain boiled rice.




 More Cantonese Recipes  |  More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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