Lobster Sauce

Lobster sauce contains no lobsters; it is made from egg and pork. The name comes from its use on the popular restaurant and banquet dish, Lobster Cantonese. The eggs are incorporated into the sauce in slow motion to produce strands of egg and a beautiful flower pattern, which are critical to the texture and appearance of the dish. This is entirely unlike the Western way of smoothly mixing in eggs to thicken sauces. Here we use the sauce on shrimp, because it is slightly less expensive than lobster, but it is equally good cooked with beef and tomatoes, crayfish, clams, or crabs.