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Lobster Cantonese

– 1-1/2 lb. lobster tails
– 3 slices bacon
– 1 clove garlic, minced
– 1 cup water
– 1 tbs. cornstarch
– 1 tbs. soy sauce
– 4 scallions
– 3 eggs, beaten
– salt


Thaw lobster meat. Peel and cut into 2-inch pieces. Cut bacon into 1-inch pieces and saute lightly together with minced garlic. Add lobster and cook over low heat 1 minute, turning the lobster while it cooks. Add water, cover and simmer 2 minutes. Mix cornstarch with soy sauce. Add to lobster mixture and stir gently until sauce thickens. Cut up scallions and add. Just before serving, quickly stir in beaten eggs. Add salt to taste.

Yields 6 servings.

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