Chinese American Style!Chinese Lobster Sauce has no lobster in the recipe. The word "Lobster" has more to do with being a description of how the sauce looks. The bits of egg look like tiny bits of lobster. In China, lobster sauce is made a little bit differently than in Chinese American restaurants. Both versions taste great!
Lobster Sauce recipes can vary greatly. Some are made with chicken broth, while others are made with shrimp broth. Some are made with chicken broth that is enriched with shrimp paste. Some references state that Fermented Black Beans are necessary for making Lobster Sauce, but I have had Lobster Sauce at over a dozen Chinese American Restaurants and there were no Fermented Black Beans in the sauce at all.
Basically, Chinese American Lobster Sauce is like a thick Egg Drop Soup that has some extra egg to give the sauce the appearance of being loaded with lobster. The flavor tastes mellow and savory like lobster, especially when shrimp broth is used. Considering the taste, Lobster Sauce definitely was designed for shellfish, but it also tastes nice with chicken or vegetable entrées.
Shrimp with Lobster Sauce is an entrée that is offered on nearly every Chinese American restaurant menu. It is a standard menu item because it truly is such a great tasting entrée! Snow Peas are usually the top pick for garnishing Shrimp with Lobster Sauce, but broccoli is a common addition too.
Shrimp and Broccoli with Lobster Sauce:
This recipe yields 1 portion.
Be sure to prepare all of the ingredients ahead of time, before starting to cook this fast moving recipe! Keep the ingredients separate and set them aside.
Step 1: Peel and devein 10 to 12 large shrimp (16/20 count per pound).
Remove the tails and cut the shrimp so they are butterflied open.
Step 2: Cut 3/4 cup of bite size broccoli florets.
Cut 1/4 cup of short onion strips.
Thin bias slice 2 green onions.
Set the vegetables aside.
Step 3: Heat 1 3/4 cups of light chicken broth over medium/low heat in a sauce pot.
Keep the broth hot, till it is needed for the recipe.
Step 4: Place 2 ounces of dry rice wine (Sake) in a small bowl.
Add 1 ounce of water.
Add 1/2 teaspoon of shrimp paste.
Add 1/2 teaspoon of thin soy sauce.
Add 1/2 teaspoon of sugar.
Add 2 pinches of white pepper and sea salt.
Add 1 pinch of crushed Szechuan Pepper.
Add 1 1/2 tablespoons of corn starch.
Stir the ingredients together.
Set the wine mixture aside.
Step 5: Separate the whites and yolks of 2 large eggs. (Save the egg yolks for another recipe.)
Place the 2 egg whites in a small bowl.
Add 1/2 tablespoon of cold water.
Whisk the water and egg whites together.
Set the egg white mixture aside.
Step 6: Heat a wide sauté pan or wok over medium/medium high heat.
Add 1 tablespoon of vegetable oil.
Add 1 chopped garlic clove.
Add 1/2 teaspoon of minced ginger.
Briefly stir fry for a few seconds till the garlic and ginger become aromatic.
Step 7: Add the prepared onion.
Add the shrimp.
Add the prepared broccoli.
Add the prepared green onions.
Quickly stir fry toss and the ingredients, till the shrimp are halfway cooked.
Step 8: Stir the prepared wine mixture before adding it to the pan.
Add the prepared hot chicken broth.
Quickly bring the sauce to a boil, while stirring occasionally.
Allow the sauce to thicken to a medium thin consistency.
Step 9: Reduce the temperature to medium/medium low heat.
Push the vegetables and shrimp to one side of the pan, so the sauce is exposed.
Stream the prepared egg white mixture across the surface of the simmering sauce.
When the egg whites turn an opaque white color, use a spoon or spatula to break up the egg white streaks a little bit. The sauce should resemble small white pieces of lobster.
Step 10: Remove the pan from the heat.
Use a spoon to place the shrimp and vegetables on a shallow dish.
Pour the sauce over the shrimp and vegetables.
No garnish is necessary!
Serve with a bowl of steamed white rice on the side.
A light savory entrée!