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Lobster Cantonese

Asian Entrée Seafood Shellfish
  • 4 tbsp Vegetable oil
  • 1.25 lb Lobster, Cut into 6 equal pieces
  • 1 Egg, beaten
  • 1 tbsp Garlic
  • 1 tbsp Green onions
  • 1 tbsp Sherry
  • 4 oz Ken's Mandarin Orange Sesame Ginger Dressing
  • 1 oz Ken's Cucumber Wasabi Dressing
  • 1/2 tsp Salt
  • 1.  Cut lobster into pieces.
  • 2.  Heat 1 tablespoon of oil in wok to smoking hot. Add lobster pieces. Deep-fry until shells are red; drain, remove and set aside.
  • 3.  Heat 1 tablespoon of oil in wok. Stir-fry egg 30 seconds. Remove and reserve.
  • 4.  Heat 2 tablespoons of oil in wok. Stir-fry garlic and green onions until it becomes aromatic, about 30 seconds.
  • 5.  Add lobster; stir-fry on high heat.
  • 6.  Add sherry, Ken’s Mandarin Orange Sesame Ginger Dressing and Ken’s Cucumber Wasabi Sauce. Bring to a boil.
  • 7.  Season with salt.
  • 8.  Slowly pour in egg. Stir-fry about 10 seconds.
  • 9.  Garnish with additional chopped green onions and serve over rice.

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