Chinese Lobster Sauce Food

CHINESE LOBSTER SAUCE

Steps:

• Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.
• Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
• In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
• Lightly beat the eggs with the salt.
• Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
• Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.
• Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.

CHINESE LOBSTER SAUCE (WEIGHT WATCHERS)

Steps:

• Saute' meat and seasonings.
• Add scallions.
• Dissolve Herb-Ox in water and add to meat.
• Add sugar, oyster sauce and soy sauce.
• Mix corn starch with some of the liquid to thicken.

SHRIMP WITH LOBSTER SAUCE

Steps:

• Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
• Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
• Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
• Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.

LOBSTER SAUCE

Steps:

• In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
• Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
• Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
• Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
• Serve with roasted fish of your choice.

SHRIMP AND LOBSTER SAUCE

Steps:

• Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
• Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
• Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
• Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
• Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
• Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.

SHRIMP IN LOBSTER SAUCE

Steps:

• While the rice is cooking, make your marinade and marinate the shrimp.
• Just before beginning the cooking process, whisk corn starch into ½ cup of water.
• In a wok on high heat, combine oil, garlic, carrots, frozen peas and rice wine.
• When garlic becomes fragrant, add marinated shrimp, salt, pepper, sugar and water.
• Bring to a boil.
• Push shrimp towards the rim of the wok and add cornstarch mixture.
• Turn off heat.
• Pour egg into wok with a circular motion.
• Mix all ingredients in the wok.
• Serve on a bed of rice, which will take 45 minutes longer to cook than this dish.

KOWLOON'S LOBSTER SAUCE (FROM KOWLOON'S OF NEW ENGLAND MA)

Steps:

• Place the ground pork in a wok or large saute pan.
• Stir fry until the pork is about 3/4 cooked.
• Add the water, black bean sauce and molasses or sugar.
• Thicken to taste with the cornstarch.(Mix cornstarch with some water before adding to the pan).
• While stirring, add the egg. (optional).
• Continue stir frying as the egg cooks and the sauce heats through.
• Season to taste.
• The cooking time depends on the type of pan and temperature of your stove top.
• Serve with rice.