This lobster with lobster sauce recipe takes that beloved Chinese American takeout classic, Shrimp with Lobster Sauce, and makes good on its name—with actual chunks of sweet lobster!  If lobster is on sale at your local market or you have a special occasion coming up, this (surprisingly simple) showstopper of a meal will make everyone at the table happy.  The Origins Behind “Lobster Sauce” Shrimp with lobster sauce is so named because that translucent white sauce, flecked with streaks of egg and ground pork, is the base for a dish called Lobster Cantonese, which you make with whole lobsters.(My dad has a great Lobster Cantonese recipe!) The dish later evolved into Shrimp with Lobster Sauce, which was easier for Chinese takeout restaurants to prepare, as well as more affordable for both restaurants and customers.Of course, for those unfamiliar with the dish, we have always gotten lots of questions: Where’s the lobster? Why isn’t there lobster in a dish with lobster in the name? Why would they call it lobster sauce??  Well, there’s your explanation—Shrimp with Lobster Sauce is made with a sauce that was originally made for a lobster dish! It’s like battering, dredging, and frying a cube steak (a cut of beef) and calling it “Chicken Fried Steak.” No chicken involved.

Just translating a particular cooking technique from one protein to another.  Making Good on The Name “Lobster Sauce” The ambiguity is gone in this recipe, tho

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