Steamed Lobster with Ginger

Geung Chung Jing Lung Har

Preparation info

    • Difficulty

      Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is a simple and elegant dish. There are several versions of steamed lobster in Canton. Often lobsters are steamed with black beans; occasionally they are steamed in the Shanghai fashion, with fresh lemon; they are often steamed in combination with scallops. The large, clawless lobsters found off China, the so-called dragon shrimp, are quite different from the Maine lobster, but the meat is as sweet, and the Cantonese dote on them.