Dry-Cooked Lobster

Name: Dry-Cooked Lobster (乾燒龍蝦)
Yield: serves 2 with rice and vegetable
Cuisine: Chinese
Ingredients: 2 tablespoons catsup; 2 teaspoons bean paste; ½ teaspoon sugar; 2 large whole scallions, finely chopped; ¼ teaspoon salt; 2 tablespoons dry sherry; ¾ cup stock or water; 1 live lobster, about 1½ pounds; 2 large cloves garlic, finely chopped; 2 quarter -sized slices peeled ginger, minced; 3 tablespoons oil; 2 tablespoons dark soy sauce; 1 tablespoon sesame oil

乾燒龍蝦

Preparation info

serves
2
with rice and vegetable

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

In contrast to the saucy and more delicate-looking Lobster Cantonese, this lobster is robust, its sauce all but absorbed, leaving it gleamingly red and speckled with bright green scallions. Just as with the preceding recipe, this serves 2 with rice and vegetable.

Ingredients

1 live lobster, about 1½ pounds
3 tablespoons oil

Asia
China
Side dish
Main course

Method

Prepare and chop the lobster as in the preceding recipe.

Mix the sauce ingredients in a small bowl.

Heat a wok or large, heavy skillet over high heat until hot; add 3 tablespoons oil, swirl, and heat for a few seconds. Turn heat to medium and s