Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, cantonese style lobster. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Cantonese style lobster is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Cantonese style lobster is something that I have loved my whole life. They’re fine and they look wonderful.
Cantonese Style Lobster is my go-to New Year's dish that I make every single year. There are many ways to cook Cantonese style lobster. Some recipes call for egg; others for pork.
To get started with this recipe, we have to prepare a few components. You can cook cantonese style lobster using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cantonese style lobster:
- Make ready 2 small 1 pound fresh live lobster.
- Make ready 1/3 cup peanut oil divided.
- Prepare 3 clove garlic, crushed
- Get 1 slice fresh ginger root, minced.
- Prepare 1 cup chicken broth
- Get 1 tbsp cooking sherry
- Make ready 1 tbsp soy sauce
- Take 1 tbsp cornstarch
- Make ready 1 tsp brown sugar
- Make ready 3 green onions chopped.
- Prepare 1 bullion chicken
There are a zillion ways to enjoy lobster, but I have to admit that Cantonese style lobster is a new one for me. Chop up the lobster by laying it, shell side up, on a chopping board. Hold the lobster firmly in place. With a large heavy knife, chop off the head at the first joint in the shell.
Instructions to make Cantonese style lobster:
- Boil lobster for about 4 minutes then Rinse the lobster, and hold the belly up. At the bottom of the tail there is a small opening stick a long answer in it to drain any urine left in its body. Then crack the tail off and chop it into small pieces. Crack the claws in half as well. Chop the body in small pieces.
- Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic and fry for about 1 minute. Throw in the lobster pieces and fry until they are cooked through about 4 - 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
- Heat the remaining oil in the skillet. Add the minced ginger for couple minutes. Pour in the chicken broth and bring to a boil stirring constantly. In a small bowl mix together the sherry, soy sauce, cornstarch and Brown sugar until well blended. Add the sherry mixture to the pan and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
- Stir in the green onions and turn the heat off. Finally return the lobster to the pan and cook over low heat for a few minutes to blend the flavours. Transfer to a serving dish and let stand covered for a few minutes before serving.
Chinese-style lobster over noodles: The traditional Cantonese recipe requires coating the lobster pieces and frying first - my mom is now health-conscious and avoids this step, and the outcome is. Our chefs prepare Cantonese Hong Kong "dry-style" lobster the old-fashioned way: Cracked open and precisely chopped lobster quickly wok fried with fresh ginger, green scallions, and garlic takes the. Eating lobsters is not an everyday affair because where ever you go this seafood is quite expensive but there are days where the price drops and have the opportunity to grab several of these without selling. This video is about How To Cook Lobster Cantonese Style. Chinese Style LOBSTER: BOSTON Lobster Tour.
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