Dry-Fried Lobster

Name: Dry-Fried Lobster (乾燒龍蝦)
Yield: Serves 2 as a main course in the company of fried rice, or plain rice and a vegetable, or 3–4 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 1½ tablespoons well-aged Chinese black vinegar or balsamic vinegar; 3 tablespoons Chinese rice wine or quality, dry sherry; 1 emphatically alive lobster, 2–2½ pounds; 1¼ teaspoons Chinese or Japanese sesame oil; 5 tablespoons finely chopped green and white scallion; 1–1½ tablespoons sugar; 3 teaspoons finely minced fresh garlic; 1 teaspoon well-aged Chinese black vinegar or balsamic vinegar; 2½ teaspoons finely minced fresh ginger; 3 tablespoons corn or peanut oil; ¼ cup light, unsalted chicken stock; 2–2½ tablespoons thin (regular) soy sauce; 3 ounces ground pork butt

乾燒龍蝦

Preparation info

Serves
2
as a main course in the company of fried rice, or plain rice and a vegetable .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Lobsters do not create any special stir in Chinese circles, compared with our love of them in the West. They are common only to a limited coastal region of China, and most shellfish-loving Chinese would far prefer a freshwater crab or shrimp to lobster. For the most part what we see in Chinese restaurants is either dreary or showy—a hacked lobster set awash in a turgid, eggy sauce, which one friend refers to as “low-tide sauce,” or a whole steamed monster propped up as a banquet centerpiece

Ingredients

Asia
China
Dinner
Main course

Ingredients

Method