Cantonese Baked Lobster in Supreme Broth
Tender lobster paired with a rich, flavorful broth, baked to perfection. Each bite is infused with savory depth, a classic Cantonese dish that leaves a lasting impression.
Ingredients
11 items- Lobsters 2 (about 500g each)
- Supreme broth 2 cups (500ml)
- Ginger 20g
- Spring onions 2
- Garlic 4 cloves
- Shaoxing wine 2 tbsp
- Salt 1 tsp
- Sugar 1/2 tsp
- White pepper 1/4 tsp
- Cornstarch 2 tbsp
- Oil Enough for frying (about 2 cups) plus 2 tbsp for sautéing
Nutrition
Steps （8 steps）
Scrub lobsters clean. Cut off the head, remove gills and sand sac, chop into 5cm pieces. Crack claws with the back of a knife to allow flavor penetration. Pat dry with paper towels.
Dust 1 tbsp cornstarch evenly over lobster pieces and toss lightly to coat. Mix remaining 1 tbsp cornstarch with 2 tbsp water to form slurry; set aside.
Heat enough oil in a wok to 170°C (340°F). Fry lobster pieces in batches for about 1 minute until shells are crisp and golden. Drain on paper towels.
Pour off most of the oil, leaving 2 tbsp. Heat over medium flame and sauté ginger slices and garlic until fragrant and golden, about 30 seconds, being careful not to burn.
Turn heat to high, add fried lobster. Splash in Shaoxing wine along the side of the wok and stir-fry for 30 seconds to release aroma.
Pour in supreme broth, add salt, sugar and white pepper. Stir well. Bring to a boil over high heat, then cover and reduce to medium heat. Braise for 5 minutes to let lobster absorb the broth.
Uncover, increase heat to high and reduce broth slightly. Transfer lobsters to a serving plate, leaving sauce behind. Stir the slurry into the sauce and cook, stirring, until thickened and glossy.
Pour the thickened sauce over lobsters. Garnish with spring onion sections. Serve immediately while hot for the best texture.
Tips
Do not overcook the lobster or the meat will become tough. For a richer flavor, add a small piece of Jinhua ham to the broth. The cornstarch slurry should be thin enough to coat the back of a spoon. Ensure oil is sufficiently hot to quickly seal in the lobster's juices.
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