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Cantonese Lobster: A Luxurious Culinary Symphony

15 minutes Cook
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Cantonese Lobster, a crown jewel of Chinese seafood cuisine, brings together succulent lobster with an exquisite blend of flavors that celebrates both tradition and extravagance. This iconic dish showcases the art of harmonizing delicate sweetness, umami richness, and the bright notes of garlic and scallions. Rooted in the culinary traditions of Cantonese cuisine, Cantonese Lobster embodies the essence of elegance and indulgence, inviting diners to experience the finest flavors of the sea in a symphony of taste. In this article, we delve into the history, ingredients, and meticulous process of crafting this beloved dish, inviting you to savor the luxurious and refined world of Cantonese Lobster.


Here are some Equipment needed for this recipe:


Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Servings: 2-4 (depending on serving size) Yield: Varies based on serving size

  • Preparing Lobsters:
    • Bring a large pot of water to a boil. Add a generous amount of salt to the boiling water.
    • Quickly and carefully place the live lobsters into the boiling water. Cook for about 3-4 minutes until they turn bright red.
  • Draining and Splitting Lobsters:
    • Use a strainer to remove the lobsters from the boiling water and place them in a large bowl of ice water to stop the cooking process.
    • Once cooled, use a chef’s knife to split the lobsters in half, lengthwise.
  • Cleaning Lobsters:
    • Remove and discard the dark vein and any green matter from the lobsters.
  • Preparing Sauce:
    • In a mixing bowl, whisk together Shaoxing wine, soy sauce, sugar, and cornstarch slurry. Set aside.
  • Sautéing Aromatics:
    • Heat vegetable oil in a wok or large skillet over medium-high heat.
  • Adding Garlic and Ginger:
    • Add minced garlic and grated ginger to the heated oil, stirring quickly until fragrant.
  • Incorporating Chili Peppers and Scallions:
    • Add thinly sliced red chili peppers and scallion sections to the wok, tossing them in the aromatic oil.
  • Cooking Lobster:
    • Gently place the split lobsters into the wok, flesh side down, allowing them to sear and absorb the flavors.
  • Deglazing with Broth:
    • Pour chicken broth or water around the lobsters, creating steam to infuse moisture and flavor.
  • Adding the Sauce:
    • Pour the prepared sauce mixture over the lobsters, allowing it to evenly coat and simmer.
  • Thickening the Sauce:
    • Let the sauce simmer and thicken as the cornstarch slurry activates, creating a lustrous glaze.
  • Balancing Flavors:
    • Taste the sauce and adjust the balance of flavors by adding more soy sauce or sugar, if needed.
  • Plating and Garnishing:
    • Transfer the Cantonese Lobster to a serving plate, arranging them attractively.
  • Garnishing with Cilantro:
    • Sprinkle chopped cilantro over the lobsters for a touch of freshness and color.
  • Savoring the Elegance:
    • Serve the Cantonese Lobster as a testament to seafood elegance, inviting your guests to savor the harmonious interplay of flavors that capture the essence of Cantonese culinary finesse.


Cantonese Lobster embodies the epitome of culinary refinement, allowing the natural allure of lobster to shine through in a symphony of flavors. With its origins in coastal traditions and its universal appeal, this dish celebrates the balance of delicate sweetness and savory depth. As you savor each succulent bite, you’re immersing yourself in a world where tradition and sophistication coexist, inviting you to indulge in the finest flavors of the sea. So, gather your ingredients, infuse your wok with aroma, and savor the luxurious and refined experience of Cantonese Lobster—a dish that transports you to the realms of exquisite dining and elevates lobster to new heights of culinary allure.


prep time
20 minutes
cooking time
15 minutes
total time
35 minutes


  • Large pot for boiling lobsters

  • Strainer for draining lobsters

  • Cutting board and chef's knife

  • Wok or large skillet for cooking

  • Measuring spoons

  • Mixing bowl for cornstarch slurry

  • Wooden spoon or spatula

  • Serving plate


  • For the Lobster:

  • 2 live lobsters (approximately 1 to 1.5 pounds each)

  • Salt, for cleaning and seasoning

  • For the Sauce:

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 tablespoon grated ginger

  • 1-2 red chili peppers, thinly sliced (adjust to taste)

  • 2 scallions (green onions), cut into 2-inch sections

  • 1/4 cup chicken broth or water

  • 1 tablespoon Shaoxing wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoon sugar

  • Cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water)

  • Chopped cilantro, for garnish


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