Steamed Lobster

Jing Lung Har

Preparation info
    • Difficulty

      Easy

Appears in
The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

  • About

This is a most elegant dish from the city of Shanghai. It is almost always served at banquets. It is at once simple to prepare and subtle and rich to serve.

Ingredients

  • 2 fresh-killed raw lobsters, pounds each

Method

  1. A fish dealer will kill the lobster for you, split it, devein it, and remove inedible interior portions. Cut head and claws off, cut tail sections into bite-size pieces, and cut claws into pieces. Marinate lobster pieces in the marinade for 30 minutes.
  2. In a large oval heatproof dish, arrange the lobster pieces to approximate the original shape. Pour marinade ov