Lobster Cantonese - Lobster with lobster sauce recipe (No deep frying!)
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- Опубліковано 12 січ 2023
- Lobster Cantonese has gone out of favor since Bill's younger days growing up in the Catskills, but it is really delicious and deserves a comeback! Back in the day, when Bill's father worked at Chinese American restaurants that served lobster on both the American and Chinese sides of the menu, the go-to way to cook a Chinese-style lobster dish was this Lobster Cantonese in lobster sauce.
If you’re familiar with shrimp with lobster sauce, you know what I’m talking about. The name of that sauce had to come from somewhere, you know!!
Full recipe here:
thewoksoflife.com/lobster-can...
Video for how to break down lobster + instructions here:
thewoksoflife.com/ginger-scal...
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin
❤️👨👩👧👧
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Music and sound effects through Epidemic Sound:
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www.epidemicsound.com/track/V... - Навчання та стиль
My childhood got reignited ! Can’t wait to make this today
This is the first time I see minced pork being blanched in water. I learn something new everyday 😃
.............. I remember as a kid my Dad always ordering lobster Cantonese. He loved it. Later, he let me try it and I fell in love with it also. This was in New York City, in the 60's. Chinese food back then was fabulous. As an adult, I noticed this dish was no longer on any menus. When I moved to Texas, it certainly wasn't. But shrimp with lobster sauce was. I enjoy this also, but it turns out, I had forgotten Lobster Cantonese...! And that great taste. I think what happened was the words lobster sauce makes a person think they are getting that old real lobster dish. I came across this video by accident, and as soon as you made your introduction, I remembered my Dad and this dish...!!! So glad I did. I cook Asian food. I was raised on Italian food, and still cook that, but Asian food has always interested me simply because it tastes so wonderful. THANK YOU SO MUCH FOR THIS VIDEO...
YOU ARE THE BEST INSTRUCTOR ON THE TOPIC… YOU MAKE ME FEEL LIKE I CAN DO THIS… AND AS AN AFRICAN AMERICAN YOU HAVE REMINDED ME OF WHAT AMERICAN IS… MANY CULTURES LEARNING FROM EACH OTHER…. THANKS FOR TEACHING AND RESTORING MY HOPE…. LOVE THE MUSIC ❤😊❤
................... Ms. Cheryl, YOU CAN DO THIS...! Before UA-cam, any dishes that I wanted to learn would be done by finding someone who does cook the dish I am interested in. Here you have a great video. Play it several times, and right before you start, PLAY IT AGAIN. Watch how good your cooking becomes. What counts is the desire to create a dish. Sounds like you already have that.
The "old" styled Cantonese and Polynesian restaurants called this cooking style the "twin fly". Twin, as each chef would control two woks on the line, and fly as in speed. During rush hour, the wok lid would never touch the shelf as it would go from one wok to the other. Thanks for capturing the essence of the dish as most modern chef has lost this forgotten art.
Man, I haven't had this in 34 years! It was my favorite Chinese American food when I was a kid growing up in New Jersey and New York. The I moved to California, and I couldn't find it anywhere. Why it went out of Style, I'll never know. But I miss it badly. I got into wok cooking these last few years, so I'll try and make this. Thank you so very much for sharing this recipe!
We think you'll really love it!
This looks so delicious! Thank you for the video!
Just cooked this yesterday following your recipe and video. Really important to have all ingredients prepared and ready... Never had this is a Chinese-American restaurant, but it was really succulent, sweet and delicious. Thanks much for sharing!
Thank you so much, Mark! And yes, having everything ready to go is super important as you can see it cooks in just several minutes!
......... Mark, I had this dish many times growing up. It was in almost all of Chinese restaurants. Lobster became too expensive and was replaced with shrimp with lobster sauce. They have similarities, but nothing replaces real lobster, and the shells, which add so much flavor. It really is a distinct flavor, and imo, delicious. I am planning on making this also.
This was one of our favorite Payday dishes at the Happy Gardens restaurant on Race Street in Philadelphia, PA. The restaurant did NOT have a lot of plastic 'faux Cantonese' decor: it had the best chef and the best food, served in a naturally-lit atmosphere on formic-topped tables.
Thank you so much for this recipe! This was my childhood favorite food!!! I moved to Rhode Island where many chinese restaurants didn't make it, at first I got a few of them to do it for me but that stopped. Even now in NY where I'm originally from they don't make it anymore 😥So excited to try this!
I would love to watch a live kitchen stadium battle, Iron Chef style, between Woks of Life and Made with Lau.
😂😂😂never say never!!!
That looks absolutely delicious exactly the way I remember it too ❤️❤️❤️❤️
Yum! Looking forward to trying this. Love your videos. You have a lovely family. The bloopers are cute. Thanks for showing them.
heheh thanks! glad you enjoy the bloopers, we think they're funny xD
would just lobster tails be fine for this recipe?
You guys are awesome. Thank you so much for your hard work
Love his cooking videos 👍👍👍👍
The old school version of Lobster Canto calls for the addition of fermented black bean for a rich sauce. Soooooo tasty! I noticed you were careful not to stir the lobster too much after drizzling in the lightly beaten egg. Good job! Five to six stirs is all that’s needed.
I like that it looks very elegant and looks very very delicious keep up the good work my friend I stumbled upon your video and I like it I never knew they had a recipe called lobster Cantonese it looks very very delicious thank you for sharing your videos with me and may God bless you and your family as well
one of my fondest memories of my dad was his love for chinese food. he always got lobster cantonese, now i love it but so expansive. i get the shrimp. this video had me thinking of my dad, and how much i miss him. god rest his sole. died in 1989 i was 30 yrs old.
.................. My dad always did also. I posted above about how he enjoyed it. My Dad is also gone now.
Throughly enjoy your videos.
Great recipe 👌
Booked this 3/26/23 the tutorial was on point. Thought I brought it from the restaurant it was so good
There was only one place in NYC that has ever been the best and that was Mei Wei in Jamaica Queens! When the owner died I never found any place as good as them! EVER! That was over 30 years ago! I’ve tried many places but few if any restaurants even make this dish! Kum Kao in Brooklyn is close!
.................... Toy Sun in the Bronx made this dish, and it was fabulous. That was in the 1960's. Back then there were some wonderful Chinese restaurants.
Fab video❤
So pretty much the sauce is identical to when i make shrimp with lobster sauce. Great now I will make the Lobster Cantonese. Thanks for the video
Thanks for sharing! I ❤ this dish when I was growing up.
Unfortunately, I don't see this on the menu at Chinese restaurants anymore.
I have to search for one that does!!! 🥰🥰🥰🥰🥰🥰
I've just started my "Wok Journey". I've learned that it's paramount that you have a "Wok Clock" with your ingredients pre prepared BEFORE you start cooking. Have your first ingredients start at 12 o'clock laid out on the counter and all the other ingredients in order of cooking around the clock. 1, 2, 3 etc. Wok cooking is so fun. And fast.. haha. Extremely fast for us westerners that are used to slow cooking. But the flavour can't be matched.. Not to mention how healthy it is.
fantastic recipe I prefer making it a little bit saucier
thank you! that's the beauty of making it at home-you can tailor it to your tastes. Just be sure to salt to taste if you add more liquid. More sauce needs more seasoning! :)
mom's 89 today. i'm cooking this!
It’s like lobsters in reduced egg drop soup with minced pork.
Ha, the best part of the video was all the screw ups at the end, I laughed so hard I almost fell off my lobster...
I Love Lobster Cantonese! My Chinese restaurant doesn’t make it!!!! 😢😢😢😢😢😢😢😢😢
Is this a restaurant style wok? Where can someone purchase a good wok?
Amazon has woks.
Amazon sells a bewildering variety of woks. I settled on a hand-hammered carbon-steel wok with matching utensils. One of my favorite Asian UA-cam cooking teachers is 'Wokwith Tak. He uses a CuisineArt stainless steel 14-inch wok EVERY DAY. Using a stainless steel wok would have been a major error when I started out but he shows that it works very well.
@@jamesellsworth9673 Thank you, James.
Yes you can bring live lobster and bring to Chinese- America restaurant tell them lobster with lobster sauces
With little ground pork involvement
I was wondering, given the fact I am on the carnivore diet, would it be possible to substitute gelatin for corn starch?
Unfortunately, gelatin isn't a good substitute for cornstarch, they're quite different! Potato starch, cornstarch, tapioca starch, and arrowroot starch are good options.
@@Thewoksoflife1 I am on the carnivore diet can't have any of those.
It
Why Blanche the pork?
The idea is to cook the minced pork all the way through and then brown it later. It is an old-time sanitation idea when pork was raised and fed differently.
:) That is not how I cook my Lobster in Ginger Scallion Sauce. Oh by the way, I am a chef.