You’re not going to miss Chinese takeout once you had this lobster sauce! Consisting of ground pork and tender shrimp in a savory brown sauce, it is quick and easy to make. Serve with white rice for a filling and satisfying meal.
I was gifted a wok by Orodemark for the creation of this post. All opinions expressed are my own.
As you might have guessed, I’m the main cook in my household, but my husband knows how to find his way in the kitchen as well. In fact, he has some signature dishes that are well loved. One of them is this lobster Sauce. It is full of ground pork and shrimp in a flavorful sauce. It is a no-fuss meal that can be on the table within 30 minutes.
Pork or pork and shrimp in Lobster Sauce is a classic on the Chinese takeout menu. The sauce ranges from light to brown in color. The light sauce is common and consists of chicken broth and a cornstarch slurry. It is usually flavored with soy sauce. Fermented black beans and beaten eggs are also customarily used.
Despite what the name suggests, lobster sauce does not contain lobster. The name comes from a Cantonese lobster dish that is prepared in a similar manner. The pork and shrimp versions are economical derivatives of this predecessor.
The restaurants my family frequents here in Massachusetts serve the dish in a brown sauce, and it’s delish! Today’s feature recipe, named after my husband, is his interpretation of the dish. Although it may not be a true definition of lobster sauce, as it has no eggs or fermented beans, it has great depth of flavor. Paul’s version also contains oyster sauce and hoisin sauce, which provide tons of umami. Dare I say my husband’s is actually better than the restaurants’!
- Cook ground pork in canola and sesame oil in a wok on medium high heat. Add seasoning, and continue to cook until almost cooked through.
- Transfer pork to a large bowl. Set aside.
- Cook shrimp in canola oil. Transfer to a bowl. Set aside.
- Add chicken broth, oyster sauce, soy sauce, and sesame oil to the wok. Bring to a boil.
- Add cornstarch slurry into broth mixture, stirring until thicken.
- Return pork to wok. Allow to cook for 3 minutes.
- Return shrimp to wok. Cook for 2 minutes.
- Serve with white rice. Garnish with scallion, optional.
- See recipe card below for detailed instructions.
This dish comes together easily. With this hammered carbon steel wok (affiliate link) from Orodemark, it is a breeze! It is 13.5” wide, plenty large for most recipes...and it comes with a spatula and a tempered glass lid. I love that the wok could be used on gas, electric, and induction cooktops. I was impressed with how quickly it heats up and retains heat.
One thing I discovered: the care instructions are all in Chinese, which I can’t read. The lid cap and wok handle require a quick assembly, but they’re pretty easy. The wok needs to be seasoned before use. Instructions (in English) for that can be found on the product description details in the link above. Once seasoned, the wok is ready to go for years of enjoyment!
If you like takeout lobster sauce, you will like this! And if you have only had it in a light sauce, it’s time to switch things up. This brown sauce version is savory, salty, with great depth of flavor. The next time you think of takeout, think homemade instead!
My family always look forward to lobster sauce dinner. It is an easy weeknight favorite we thoroughly enjoy. It can be made with just pork or pork and shrimp. We are a shrimp loving household, so we always have both!
How about trying some of these?
- Chicken Pineapple and Rice
- Slow Cooker Chicken Rice Vermicelli Soup
- Roast Pork Yakamein Soup
- Honey Glazed Fried Wonton Chips
Great finds for the home and family! Any commission made on purchases help towards the running of this blog.
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