This Chinese-style Steamed Lobster is cooked to perfection and finished with a garlic soy butter that brings out the very best in the sweet, tender meat.It’s a seafood treat that has the best of both worlds—the simplicity of steamed lobster and butter, with Chinese flavors!  A Lobster Recipe Bridging East and West There’s something about summer that makes us crave lobster — lobster rolls, steamed whole lobster with drawn butter, the works.But whenever lobster goes on sale at our grocery store, Judy almost always steers me toward the Chinese preparation, (specifically our classic Ginger Scallion Lobster), and I’m never disappointed! This recipe is for anyone who’s ever had a hard time choosing between those two worlds.

It fuses a classic Western steamed lobster with the clean, focused technique of Cantonese cooking.You have the richness of butter, the savoriness of soy, and plenty of garlic to bring it all together.  The combination is absolutely delicious, inspired by recipes like our Steamed Garlic Shrimp with Glass Noodles and Steamed Garlic Scallops! Why Steam Lobster the Chinese Way? Chinese cooks prepare lobster and other shellfish with the eating experience in mind.The lobster is cut, cleaned, steamed, and served piping hot with a sauce poured over everything — no shell cracking at the table, no wrestling with the claws.

All the work is done in the kitchen.We love the flavor of a pre-cut lobster because it’s properly clea

Read More