Lobster in Black Bean Sauce


Preparation info

  • Makes

    4 to 6

    • Difficulty


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

The lobsters in the South China Sea are long and large, without the huge claws of the North American lobster. In fact, the Cantonese call their native lobster lung har, or “dragon shrimp.” In a banquet, a lobster dish symbolizes strength. Lobsters from North America are now available in China, where they are called Canada lobsters. For this traditional dish, which customarily would use native lobsters, I prefer the North American lobster because the meat is smoother, more tender, and