Baked Lobster in Superior Broth
A classic Cantonese banquet dish, combining sweet lobster with rich superior broth, garlic and cheese perfectly fuse, creating a luxurious multi-layered flavor.
Ingredients
10 items- Lobster 1 (about 600g)
- Superior broth 200ml
- Garlic 2 tbsp
- Shredded cheese 50g
- Butter 30g
- Flour 1 tbsp
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Cooking wine 1 tbsp
- Green onions to taste
Nutrition
Steps （8 steps）
Insert a chopstick into the lobster's tail to release urine, scrub the shell, cut into shell-on chunks, crack claws, and drain well.
Season lobster with a pinch of salt and white pepper, lightly dust with cornstarch. Heat 2 tbsp oil in a wok over medium heat, fry lobster until golden, about 3 minutes. Remove and set aside.
Pour out excess oil from the wok, add butter and melt over low heat, sauté minced garlic until golden and fragrant, add flour and stir until combined.
Turn to medium heat, slowly pour in superior broth while stirring, bring to a gentle boil, cook until thickened and coats the back of a spoon.
Reduce to low heat, add shredded cheese and stir until melted. Season with salt, white pepper, and cooking wine. Mix well to form a cheese broth.
Arrange lobster pieces in a baking dish, pour the cheese broth evenly over the lobster, ensuring each piece is coated.
Preheat oven to 200°C (400°F). Place the dish in and bake for 12-15 minutes until golden and bubbling, with lightly browned cheese.
Remove from oven, sprinkle with chopped green onions, and serve immediately while hot.
Tips
Key tips: The thickness of the broth is crucial; adjust with butter and flour roux. Do not overcook the lobster; bake just until done to keep it tender. Enjoy the cheese pull while hot for best effect.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.