🔥 Celebrate new books on our BBQ & Grilling shelf with 25% off ckbk membership 🔥
Easy
Published 1985
My students ask, “Where is the lobster?” and I explain that in Cantonese cuisine “lobster sauce” means the sauce that you prepare for lobster, not a sauce made with lobster. It would be clearer, but not as rhythmic, I suppose, to call this “shrimp with the sauce that is used for lobster.” It doesn’t scan.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe