Lobster sauce is a rich, flavorful sauce commonly used in Cantonese cooking. It is typically made from lobster meat and shells that are cooked down to make a thick, intense broth. The sauce has a deep reddish-brown color and a seafoody, savory taste. Lobster sauce is often served with seafood, meats, noodles, and vegetables to add a touch of decadence and ocean flair. But what exactly gives lobster sauce its distinct flavor? The key ingredients and cooking techniques are what impart that classic lobster essence.
Main Ingredients
There are a few main ingredients that go into making authentic lobster sauce:
Lobster Meat and Shells
This is the star of the show – lobster meat and crushed shells provide the foundation of flavor. Using the shells adds extra seafood taste and richness. The meat lends sweetness and texture once returned to the finished sauce. High quality lobster produces the best flavor.
Chicken Stock
Chicken stock provides additional savory depth and body. A good homemade or high quality chicken stock is ideal. The stock simmers with the lobster shells to extract every bit of flavor.
Aromatics
Onions, garlic, ginger and shallots are often used. These aromatics get sautéed and simmered with the lobster shells and chicken stock. They add layers of sweetness, spice and fragrance.
Soy Sauce
Soy sauce contributes a hit of salty, umami richness. Dark soy sauce is commonly used for deeper color and flavor. A splash of light soy also helps balance taste.
Cooking Wine
Rice wine, sherry or a dry white wine lend a touch of acidity and fruitiness that brightens the sauce.
Cornstarch Slurry
A cornstarch and water slurry is used at the end to thicken the sauce to the desired silky consistency.
Cooking Techniques
The techniques used to make lobster sauce build intense, concentrated lobster flavor:
Simmering the Shells
The lobster shells get simmered for an extended period in chicken stock and aromatics. This draws out all the natural flavors and collagen from the shells.
Reducing the Liquid
The sauce gets reduced down to intensify the seafood taste and thicken the texture. Extended simmering evaporates excess liquid.
Straining Out Shells and Solids
Once cooked, the lobster sauce base gets strained through a fine mesh sieve. This removes all the shells and aromatics, leaving just the smooth, rich liquid.
Finishing with Lobster Meat
Finally, the cooked lobster meat gets added back to the finished sauce. This gives the sauce extra lobster flavor and velvety texture.
Taste and Flavor Profile
When these ingredients and techniques come together, they create the signature taste of lobster sauce:
Intense Seafood Flavor
The most pronounced flavor is the concentrated, briny essence of lobster. The shells provide an almost shrimp paste-like intensity.
Natural Sweetness
The lobster meat contributes sweet notes that balance the savoriness. Onions and garlic also add a subtle sweetness.
Savory Umami Richness
The chicken stock and soy sauce offer a meaty, mouth-coating richness. This amplifies the umami flavors.
Subtle Aromatics
Ginger, shallots and wine lend faint aromatics. They provide complexity without overpowering the lobster.
Velvety Texture
The sauce coats the mouth with a velvety viscosity. The lobster meat and reduced stock create a luxurious feel.
Uses in Chinese Cuisine
In Chinese cooking, lobster sauce is served with a variety of foods to elevate them:
Seafood
Lobster sauce is excellent paired with shrimp, scallops, fish and more. It provides the perfect rich complement.
Meats
It can be spooned over chicken, beef, pork and duck to add luxurious flavor.
Noodles and Rice
Noodles or fried rice take on a gourmet flair when tossed with lobster sauce.
Vegetables
Stir frys of bok choy, broccoli and asparagus gain complexity drizzled with lobster sauce.
Dumplings
Lobster sauce makes a stellar dipping sauce for dumplings and potstickers.
Serving Suggestions
Here are some ways to serve dishes with lobster sauce:
With Seafood
– Shrimp or scallops sautéed in lobster sauce
– Steamed fish topped with lobster sauce
– Lobster claws and meat bathed in lobster sauce
With Noodles
– Lo mein noodles tossed in lobster sauce
– Lobster sauce drizzled over rice noodles or pad thai
– Wonton noodle soup garnished with lobster sauce
With Meat
– Lobster sauce chicken or beef stir fry
– Salt and pepper pork chops with lobster sauce
– Roasted duck breast with lobster sauce
With Vegetables
– Blanched broccoli florets with lobster sauce
– Baby bok choy simmered in lobster sauce
– Lobster sauce pan fried tofu and vegetables
With Dumplings
– Steamed shrimp dumplings dipped in lobster sauce
– Pan fried potstickers served with lobster sauce
– Wontons in lobster broth finished with lobster sauce
Popular Dishes Using Lobster Sauce
Here are some famous Chinese dishes that are made with lobster sauce:
Lobster Cantonese
Chunks of lobster meat lightly fried and served swimming in a pool of thick, rich lobster sauce.
Lobster with Ginger and Scallions
Lobster pieces sautéed with fresh ginger and scallions, bound in an umami lobster sauce.
Buddha Jumps Over the Wall
A complex Chinese stew featuring lobster and shrimp in lobster sauce along with premium meats and broth.
Lobster Fried Rice
Chunks of lobster meat stir fried with rice, egg, peas and bits of carrot in savory lobster sauce.
Lobster Lo Mein
Lo mein noodles tossed in a wok with lobster meat, vegetables and the signature lobster sauce.
Crab Meat and Lobster Sauce Dunk
A dim sum favorite with chunks of crab meat and water chestnuts wrapped in a translucent wheat starch skin, served with lobster sauce.
Scallop and Lobster Sauce Udon
Thick udon noodles, scallops, shiitake mushrooms and snap peas swimming in an umami lobster broth.
Lobster Sauce Ingredients
| Ingredient | Amount |
|---|---|
| Lobster shells and heads | From about 2 whole lobsters |
| Chicken stock | 6 cups |
| Lobster meat | Meat from 2 lobsters |
| Ginger | 1 inch knob, sliced |
| Garlic | 4 cloves, smashed |
| Scallions | 2, chopped |
| Onion | 1/2 large, diced |
| Shaoxing wine | 2 Tbsp |
| Soy sauce | 2 Tbsp |
| Sugar | 1/2 tsp |
| Cornstarch slurry | 1 Tbsp cornstarch + 1 Tbsp water |
Step-By-Step Instructions
- Rinse lobster shells and heads well. Use kitchen shears to cut shells into smaller pieces.
- Add shells and heads to a pot with chicken stock. Bring to a boil then reduce heat and simmer for 45 minutes.
- Strain the stock through a fine mesh sieve to remove all shell pieces. Return stock to pot.
- Meanwhile, chop lobster tail and claw meat into bite-size pieces. Set aside.
- Heat a skillet with oil over medium heat. Sauté ginger, garlic, scallions and onion for 1 minute.
- Add lobster stock, shaoxing wine, soy sauce and sugar. Bring to a simmer.
- Allow sauce to simmer uncovered for 15-20 minutes to reduce and thicken slightly.
- Mix cornstarch slurry and stir into sauce. Cook 2 more minutes until thickened.
- Add lobster meat and gently stir. Heat lobster through.
- Serve sauce over seafood, meat or noodles. Enjoy!
Tips for Best Results
– Use the freshest, highest-quality lobster possible for optimal flavor. Freshly cooked lobster is ideal.
– Simmer the lobster shells for a long time – at least 45 minutes. This extended cooking builds deep, intense lobster broth.
– Use real chicken stock, not bouillon or water. Good chicken stock has fat and gelatin that makes a velvety sauce.
– Don’t skip straining the shells. This leaves just the smooth, rich liquid infused with lobster essence.
– Avoid overcooking the lobster meat. You want tender, juicy chunks in the finished sauce.
– Use a cornstarch slurry to thicken at the end for the best texture. Don’t over-thicken into glue.
– A touch of sugar balances the briny notes. But don’t make the sauce too sweet.
– Finish with aromatics like ginger, scallions and shallots. Let the lobster flavor remain the star.
Storage
– Store leftover lobster sauce in an airtight container in the refrigerator for 3-4 days.
– The sauce may separate on storage. Simply reheat slowly and stir to reincorporate.
– For longer storage, freeze lobster sauce for 2-3 months. Thaw in the refrigerator before reheating.
– The vibrant red color may fade over time. But the flavor will remain as long as lobster sauce is properly stored.
Conclusion
Lobster sauce derives its signature flavor from cooking lobster shells and meat into a rich, seafood-infused broth. Simmering the shells to extract their essence is key, along with aromatics, wine and seasonings. When done right, the result is a luscious, velvety sauce with intense lobster flavor that perfectly enhances all kinds of Chinese dishes. A little lobster sauce transforms a meal into a luxurious culinary experience.