Dry-Fried Lobster


Preparation info
  • Serves


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


Appears in

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