This Chicken with Lobster Sauce recipe takes that silky, savory sauce from our beloved Shrimp with Lobster Sauce and gives it a new home — nestled around tender chunks of chicken instead of shrimp.  Growing up, I was not a seafood kid, which meant I spent many years watching everyone ELSE eat shrimp with lobster sauce.If you’ve ever been there — wanting the sauce, not the shrimp — this one’s for you! A Quick Refresher: What Is Lobster Sauce? In case you’re new here: lobster sauce contains no lobster.(Womp womp.) It’s actually the same sauce we use for Lobster Cantonese, a classic restaurant dish made with whole lobsters.

That silky, translucent sauce — built from ground pork, egg, and a savory chicken stock base — is totally delicious, but lobster isn’t exactly takeout-friendly.  So Chinese takeout restaurants started using the sauce as the base for Shrimp with Lobster Sauce, and the name stuck!  It’s a little like ordering a Chicken Fried Steak and getting beef — a technique named for one protein, applied to another.The sauce is the star, regardless of what’s swimming in it.Why Chicken? Shrimp with Lobster Sauce is a dish my dad mastered from his years helping out at his parents’ Chinese restaurant.

Over many years and a gradual warming up to seafood dishes of all kinds, I too have grown to love it.  But my inner child really just wanted that sauce — minus the seafood.I think it’s fair! Not everyone is a s

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