Description
A savory and elegant Chinese lobster sauce packed with umami, perfect for seafood lovers and versatile enough to pair with rice, noodles, or tofu.
Ingredients
Scale
- 1 lb lobster meat (or shrimp if preferred)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 2 eggs, lightly beaten
- Salt and pepper to taste
- Optional: 1/4 cup green peas
- Optional: 1/4 cup chopped scallions
- Optional: 1 tablespoon rice wine or sherry
- Optional: 1 teaspoon sesame oil
Instructions
- Mince the garlic and grate the ginger.
- If using lobster meat, ensure it is cooked and chopped into bite-sized pieces.
- Mix the cornstarch with water in a small bowl to create a slurry.
- Beat the eggs lightly in a separate bowl.
- Heat vegetable oil in a skillet or wok over medium heat.
- Sauté garlic and ginger for about 1 minute until fragrant.
- Add lobster meat and stir until heated through.
- Pour in chicken broth, soy sauce, and oyster sauce, stirring to combine.
- Add cornstarch slurry, stirring constantly until sauce thickens.
- Reduce heat to low and drizzle in beaten eggs, allowing them to set slightly before stirring.
- Season with salt and pepper. Add peas, scallions, rice wine, or sesame oil if desired.
- Serve hot over steamed rice or noodles.
Notes
Use fresh lobster stock instead of chicken broth for a richer flavor. Avoid overcooking lobster to keep it tender. Stir cornstarch well to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 140mg
Keywords: lobster sauce, Chinese lobster sauce, seafood, umami, dinner, stir-fry