lobster Cantonese After the lobster is cooked, it goes quick. Also, the egg is part of the original recipe, but feel it can be left out. This is the kind of over-the-top meal guests.

Ingredients of lobster Cantonese

  1. It's 2 1/2 lb of lobster meat.
  2. It's 2 cup of chopped celery.
  3. It's 8 oz of water cheastnuts.
  4. Prepare 1 large of onion chopped.
  5. Prepare 1 stick of butter.
  6. Prepare 1 quart of pasta water.
  7. You need 1/4 cup of water.
  8. You need 1/4 cup of cornstarch.
  9. It's 1 of inch ginger sliced thinly.
  10. You need 1 tsp of salt.
  11. You need 1 tsp of white pepper.
  12. You need 1 1/2 tsp of granulated garlic powder.

lobster Cantonese step by step

  1. chop onions.
  2. chop celery.
  3. melt butter.
  4. add lobster and juice to butter add garlic let cook not totally done remove let cool.
  5. chop ginger.
  6. chop water cheastnuts.
  7. add spices add vegetables to liquid stir fry for 3 minutes.
  8. add pasta water simmer add lobster.
  9. mix cornstarch and water add to lobster and vegetables.
  10. stir let thicken serve over noodles.

It seems to me that most Americans think of Maine when they think lobster, but many Chinese in Beijing know Boston as the place where the best cold water lobsters come from. Heat oil in a wok or large skillet over medium-high heat. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Return lobster to pan and toss to coat. Stir up wine mixture (cornstarch may have settled to the bottom of the bowl) and add to wok.

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