Shrimp with Lobster Sauce
This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.
This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.
My family is chinese and owned a chinese restaurant and this is a certifiable great recipe! I make this all the time. I especially like the shrimp marinated in sherry and corn starch. Gives it a great flavor. Just as good as something my dad would make. Thanks for the recipe!Read More
We followed the recipe but perhaps because we have no idea what Cantonese food is like, were disappointed. It does look like the picture so there is no appetizing color to the dish. I love lobster and if there was to be a taste like that, to me I missed it. Over all bland and no special wow for us.Read More
My family is chinese and owned a chinese restaurant and this is a certifiable great recipe! I make this all the time. I especially like the shrimp marinated in sherry and corn starch. Gives it a great flavor. Just as good as something my dad would make. Thanks for the recipe!
I'd love to try this recipe with LOBSTER PASTE! (see: SUBMITTED BY: Victor Good Flavor. Lobster Paste does add a bit more flavor.) Can anyone (Victor?)tell me where I can buy a can of lobster paste? Tried all over but can only find case quantities on the net...
This was just great. A forever keeper. It was easy to prepare and quick. My husband and I tried it and loved it. Can't wait for more family members to visit so I can serve it to them. Also, for more flavor, I used canned chicken stock instead of plain water. Much better taste.
This was SUPER close to one of my favorite dishes back home! LOVED IT! I did add green onion. THANK YOU! I have been missing this meal!
Your recipe is wonderful, exactly how I remember it from my favorite restaurant. Will definitely make it again. Thank you for contributing it to this site.
Wonderful Recipe - better than my local Chinese food restaurants! I made the following changes which made it even better: 1. Dissolved a beef bouillon cube to the cup of water in the sauce. 2. Used 1/3 lbs. ground veal instead of ground pork. 3. Added more cornstarch at the end to make it a bit thicker.
We followed the recipe but perhaps because we have no idea what Cantonese food is like, were disappointed. It does look like the picture so there is no appetizing color to the dish. I love lobster and if there was to be a taste like that, to me I missed it. Over all bland and no special wow for us.
Very good! my picky husband loved it, said it tasted just as good as any Cantonese Restaurant. I added peas for some color and subtle sweetness and doubled the liquid ingredients as previously suggested by others. This is a keeper!
This is an amazingly easy and delicious recipe. I highly recommend it! Note: I added a bit of green onion during cooking (finely chopped). It added a great layer of flavor.
This is a great recipe!!! I doubled everything in the recipe except the shrimp, and I added vegetables too. Delicious and easy!
This recipe came out really good although it looks nothing like it does in a restaurant. Very easy and very tasty. Thanks!
I make this recipe all the time - it's my favorite!!! I've learned that if you want it to look more, cook the egg in a separate pan and add in to the sauce when it's done. It's not so gray and bland looking.
My family didn't care for this at all.
This was awesome! After making several other recipes of the same, this was the quickest and very flavorful. Definitely will make this over and over again. My answer to chinese take out.
Lobster "base" is sold at Amazon and I've been able to find the paste at AJ's Fine Foods - a gourmet grocery store.
This is just like eating at a Cantonese Chinese restaurant. I never thought I could make my favorite Chinese meal at home. Easy to make. I doubled the ingredients, as previously mentioned. The texture of the shrimp was perfect. Served with fried rice for the complete meal. Drizzling the beaten egg in the simmering mixture at the end tops it off for 5 stars! Excellent dish!
My family and I really enjoyed this recipe. I’ve made it twice. The first time I substituted Seafood Stock for the water and used Harvey’s Bristol Creme. It was awesome, tasted just like or local Chinese restaurant. The second time I made the recipe exactly like it was written (didn’t do any substitutes), but I doubled it because the first time we didn’t have enough. It wasn’t as good the 2nd time. I think the Seafood Stock added a lot of flavor. I will definitely use the stock in the future.
I substituted chicken broth for the water and added more ground pork. Excellent!
I am a very picky Chinese food eater as I have been eating good chinese food for years. This is not something you would find at one of those super buffets. It's an exceent dish that i have been eating since I was young. That being said,this recipe was EXCELLENT! It's very similar to restaurant quality. Great!
this is very good...i turned out a little greasy for me but i think that is my own fault for not adding the beaten egg to the sauce at the end...i did add a few tablespoons of sweet red pepper for color (and i have them coming out of my ears in august)...also some fresh ginger and flat parsley...i served lo mein and enjoyed it very much
Love it, Love it, Love it!!!! I always double the sauce and add crabmeat, broccoli, carrots, scallops and bambo shoots. My whole family loves it especially my kids. My husband thought it was carryout the first I made it.
I made this tonight, tastes just like P.F. Chang's! I loved it and will make it again and again. I would be proud to serve this to guests. (I didn't have any pork, so I just made the recipe without it. It was great!)
Oh man! This recipe SO GOOD!!! And, very authentic! The only thing I did different was that I added some about a tablespoon of black bean paste. It reminds me childhood when my Dad would bring my brother and I to this one Chinese restaurant when we were living in Los Angeles. You know? The kind of Chinese joint where they have their Peking ducks hung in the window...And, they served their Shrimp w/ Lobster Sauce with black bean sauce (not too much, it's very strong). I never knew it was so easy! Thanks for bringing one of my favorite dishes from a restaurant I can no longer go to into my kitchen:)
Like others suggested, I doubled the sauce ingredients. Wonderful recipe; the shrimp were perfectly tender, with the delicate coating created by the sherry/cornstarch combination. Since the pork was also doubled, we even had shrimp left over and it didn't toughen up with reheating, was just as good the next day for lunch. If you like shrimp with lobster sauce from a restaurant, here is your chance to have it at home whenever you want! Very, very good!
Not like the one from the chinese restaurant. OK for home cook.
This recipe was as good as I've had in Chinese restaurants and easy to make. My family loved it!
I have made this recipe at least a dozen times, and every time I make it, I have people closing their eyes to savor the first bite. GREAT flavor!!
I love this! You don't need a passel of ingredients to make it and its delicious. I Basically double all ingredients and make double batches because the family just eats it up. I sub low sodium chicken stock for the water as suggested by another reviewer.
First of all, this recipe does NOT need all this oil. I made it with half the oil and there was still plenty. Enough to be greasy. It was ok but I had to add seasoning to the end because it was bland. Overall, not something I would bother with again although it was ok enough to eat. Too expensive, too much trouble (and I love to cookand was looking forwar to this all day) and didn't tast more than just ok.
Excellent!! I added chicken stock instead of the water. Also 2 T. of black bean sauce. This is a keeper!!
Good Flavor. Lobster Paste does add a bit more flavor.
I'm super picky about my shrimp with lobster sauce, so I was a little hesitant to try this recipe, having never attempted to recreate my favorite Chinese dish, but I am so glad I did! The only changes I made was I halved the shrimp and added water chestnuts and bamboo shoots and a chicken bouillon cube per other reviewers recommendations. It just really needs some sort of veggie, so pick your favorites and add plenty of them since there is enough sauce to go around.
We are from back east and have lived out west for 6 years, I have searched every place for this meal (my husbands favorite) with no success until now. THIS IS IT!!!! I made this for his birthday dinner, he was thrilled and loved it, now I have to make it at least once a month. It is wonderful!!!!!
This was really good! I added green onion like others have suggested, and also used no-salt chicken broth instead of water. A keeper recipe.
This has always been my favorite to order at Chinese restaurants and I was pleasantly surprised how much this tasted like take-out! I never knew that ground pork was the "lobster" in the lobster sauce! Thank you!
Really good recipe, but I have thought the best Shrimp with Lobster Sauce have the fermented black beans added (should have at any Asian store). Just soak a handful and throw them in when browning the pork and garlic. I added these and this recipe is spectacular!
I made this without the shrimp and didn't change another thing. Perfect! I served it with greenbeans alongside Cashew Chicken, EggRolls and FriedaRice. Great Meal, keeper recipe.
Love this. Tastes just like the ones at the restaurant.
great recipe, doesn't take alot of time, tastes great!!
might have done something wrong but this turned out not nice at all,sorry:)
This is a very tasty recipe! I added a can of stir-fry vegetables, because the recipe only consists of meat, seasonings, and sauce.
Excellent dish! I have tried making my own Shrimp with Lobster Sauce at home making up the recipe as i go, but this recipe is amazing. I added 1/4 cup of frozen peas.
Very good recipe. I dont always have ground pork on hand, but its still good without it. As other reviewers, I substituted chicken broth for the water and sprinkled a few stalks of chopped green onions at the end. Very short prep time as well, especially if you buy e-z peel shrimp. Great for weeknight dinners.
I made this for my moms bday and everyone loved it. Very easy and uncomplicated. I used regular sherry instead of cooking, and I did add some green onions at the end of cooking, as some of the reviews suggested.
This recipe was perfect and easy. Made it for Christmas dinner and received many compliments.
Awesome recipe. As good as any I've had in any restaurant, and I've had it in many "authentic" places. I added a little green onion and a few water chestnuts. Otherwise, I followed the recipe pretty closely. I can now cross this one off of my bucket list
Would never think to make this dish for my family. My H. asked me to make it for him. He loved it. Very easy to make. I also used chicken stock instead of water.
I doubled the 1 cup of water, sugar, cornstarch, and 1/4 cup of cold water. Added 1 chicken and 1 beef bullion cube with an extra 1/2 cup of water. Was much closer to the Shrimp with Lobster Sauce I have at my local Chinese restaurant.
I did add just about a 1/2 t of soy, but otherwise no changes necessary. This was great!
Made this the other night. My whole family enjoyed it. Will make again, might try it next time without the soy sauce...I doubled the recipe, i used less soy than it called for and still found the flavor dominated!! Dispite that still great recipe, Thanks!
Not bad. Didn't use as much oil as called for and subbed ground beef for the pork. Omitted the salt, as soy sauce has enough! Also added some frozen veggies. Not a very strong flavor, but something kept me going back for more...
Exact recipie Red Drason served for over 25 yrs in Topeka, Ks. Only addition from me are considerablly more chopped green onion. THANKS!
Great recipe. I really enjoyed this, HOWEVER I have to say that this is not cantonese. This recipe is very american. Give it a try. A repeat
This was great. I added onion and bell pepper. Great taste! We make again.
Add some grated ginger and some black beans and green onions and some oyster sauce...then you're talking authentic
very good, needed something I think maybe broccoli
So good! No changes.
I made this recipe for the second time, but now modified some of the ingredients. Instead of using water, I used low sodium chicken stock. It came out ten times better than my local Chinese restaurant without the monosodium glutamate. Wow, and how easy..I will make this often!!
Loved this recipe. It has become a standard now; even when I cut it to 2 portions. Served over white rice, it is 'authentic'. -tara
This is just like I remember as a kid eating at Chinese restaurants with my family!!! Totally a must make dish!!!!!!
This was great. I made it to the recipe the first time and my husband loved it. Next time after he sugguested a couple of tablespoons of Oyster sauce, he raved about it.
This is a great recipe. I altered a little though. I took the suggetion of a couple of the other reviews and used Chicken broth instead of water and it came out more soupy which is what i wanted. I used 2 lbs of shrimp b/c that's what i had and I sauteed 1/2 container of onion, green onion mix, added 1/2 chopped bellpepper and garlicthen added the shrimp when this was 1/2 way done. I kept all the other ingredients except I eliminated the pork and sugar.
Lots of prep but once prep is done, everything goes quickly. Have made several times with no changes. Better than most Chinese restaurants.
Not like what I have had in a "Cantonese Chinese Restaurant" but a nice try.
OMG so amazingly delicious, all this time I've been going to a Chinese restaurant for this and I could have made it at home, even better!
great recipe! I added some hot pepper flakes and some green onions. definitely going to make this again
Picky Hubby gave it a four star! That's a five to me!! Did use more liquids with chicken stock but less soy sauce as the color should not be too dark. Thanks for the recipe!
Will make it again. Excellent recipe and easy to prepare. I never knew shrimp in lobster sauce does not contain lobster at all. Who knew? Oh, by the way, I added frozen mixed vegetables and turned out awesome.
Wonderful recipe! Much better than the local Chinese restaurant.
This was good but not great. If you add in the time to peel and devein the shrimp, the prep time goes up quite a bit.
It was great! Used to make it many years ago, and had lost my recipe and this one tastes how I remember. I did add a little chili oil when cooking the shrimp for a little spice.
I did not care for this recipe, and I measured everything exactly to the "T". The shrimp mixed w/the cornstarch and Sherry is great, but it goes down from there. Way too salty!
This was good. I followed the recipe exactly. I was nervous making this because I don't usually cook with shrimp and I was a bit intimidated trying to cook chinese for my husband (he grew up in San Francisco-which has the best chinese food!), but he enjoyed it and would like to have it again. I am not a big shrimp fan, but I enjoyed this. I will be making this again.
Followed the recipe as is. Delicious and so easy!! Will definitely add to the weeknight repertoire!
This was really good, I didn't have ground pork, but I did add snowpeas, bok choy, and cabbage. It needed a tiny bit more flavor, but it tasted pretty close to a Chinese resturant.
This is pretty good, but I added MSG (I can't help it--I'm an MSG nut) and also fermented black beans. My father learned his trade in the big Chinatown restaurants in DC years ago, and you gotta have those fermented black beans.
This was very good, and quick to make. A bit on the salty side, but we like salty.
This is a great recipe. I followed it to the letter only adding scallions and peas. The end result was that of a sit down Cantonese Chinese restaurant rather than a cheap, Fast- food styrofoam container meal. Thanks for sharing, I'll be making this again and again.
Loved it!! So easy to make.
We had this at a fine Chinese restaurant months ago and I raved about it. My daughter found the recipe here and she used all pork this time. Last time she used 50/50 beef and pork. She said if she has green onions she throws them in at the end. We had the opportunity to compare the restaurants version and hers. Hers (this recipe) is better. She said it's easy to make and of course, a lot cheaper as well. GREAT DISH!
Made it tonight, and everyone raved! It is VERY easy to make and tastes wonderful. This is going to become one of our favorties.
Pleasantly surprised. Excellent! Throw a teaspoon or two of red pepper flakes for an extra kick.
This is my favorite Cantonese dish and I never thought it would be so easy to make. This recipe is perfect! Only addition I made was to sprinkle green onions on top like my local restaurant does.
Love it i made this for dinner tonight
Good dish but for more flavor I added 1.5 tsp grated ginger, 1 sliced scallion & 2 tsp of sesame oil along with the garlic. I cook Chinese food often so I deglazed with Shaoxing cooking wine instead of the sherry for slightly more authentic flavor. Shrimp with Lobster Sauce is an oldie but a goodie. I haven't had it in years, so when I came across this listing, I knew I had to make it immediately! It sure cured the Covid Quarantine's humdrums til I can get back to my favorite Chinese restaurants! Thank you!
We were looking for a recipe with a sauce we loved but didn't have all the ingredients. Where this sort of turns into a different recipe, I thought I would share anyway. We didn't have ground pork or sherry, so we substituted veggies and white wine. We used baby corn, yellow squash, red peppers and frozen peas in place of the pork. I threw in some red pepper flakes for a bit of zing...it was absolutely delicious, it was a colorful bowl and the sauce was perfect. Thank you!
I have to put four stars because I changed it a bit. I added onion with the garlic and omitted the ground pork. It was GREAT. Hubby and kids also loved it!
Def. Does not remind me of my fav. Dish at my local.Cantonese restaurant. Very meaty in flavor barely shrimp taste.
taste great it made me look like a chef great job thanks
this recipe turned out to be allright however it was not nearly as good as what I get at the Chinese resteraunt but was a nice substitute that I wouldn't mind making again
So yummy. Didn’t change a thing. Hubby loved it and said put this on my favorite meals list.
Very good! used to order this all the time. Tasted just as I remembered!
I would add scallions and ginger. I made it with sesame oil and added snow peas to add some color. Next time, I'll probably add a little more vegetables at an earlier cooking stage (probably around the time I am stir frying the shrimp.)
I tried this recipe and turned out great. The recipe was simple had great taste and will definetly try again.
Absolutely delicious! I did up the amount of ground pork just a bit and my husband added red pepper flakes to his dish because he likes quite a bit of heat. Will definitely put this in the regular dinner rotation.
I made this recipe without the pork. Man is it good. thank you for sharing it.
Better than takeout! Only modification was adding a few green onions with the chopped garlic. Thank you for this wonderful recipe.
I THINK IT CAME OUT PRETTY GOOD. I MADE NO CHANGES EXCEPT I USED JUMBO SHRIMP. IT HAS BETTER FLAVOR. THE RECIPE WAS VERY EASY.
The instructions were easy to follow. End result is as good as, if not better than at the restaurant. I used large shrimp so they didnt shrink down. Cooked rice to go with it. Will definitely cook this again.