Dry-Cooked Lobster


Preparation info
  • serves


    with rice and vegetable
    • Difficulty


Appears in

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.


  • 1 live lobster, about pounds
  • 3 tablespoons oil


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