Name: Steamed Lobster (Jing Lung Har)
Cuisine: China
Ingredients: 2 tablespoons white wine; 10 thin slices of fresh lemon; Pinch of white pepper; 1 tablespoon light soy sauce; 2 fresh-killed raw lobsters, 1¼ pounds each; Sprigs of coriander; 3 scallions, white portions only: thread, cut into 1½-inch lengths; 2 tablespoons shredded ginger; 2 teaspoons sesame oil; ¾ teaspoon salt; 1 teaspoon sugar; 2 tablespoons peanut oil

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, 1¼ pounds each

Method

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.
In a large oval heatproof dish, arrange the lobster pieces to approximate the original shape. Pour marinade ov

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Ingredients

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