I still remember the first time I ate shrimp with lobster sauce – my mom took me to this little Chinese place and I wasnt sure what to expect. But that creamy, garlicky sauce with scallions mixed in had me hooked after just one bite.
It actually came from Canton in southern China, but when Chinese immigrants brought it over to the West, they tweaked it a bit. They added more eggs, soy sauce, and made it richer. Now you can find it in pretty much every American Chinese restaurant, and it still tastes awesome.
What is Shrimp with Lobster Sauce?
Shrimp with lobster sauce is basically shrimp covered in a creamy, savory sauce made from lobster stock, eggs, soy sauce, garlic, and scallions. The sauce has a nice umami kick that brings out the shrimp’s sweetness and makes the whole thing feel fancy, even if it’s really simple to cook.
First you stirfry the shrimp until it’s just pink, then you pour in the sauce and let it thicken up. The eggs give it a silky texture, and the garlic and scallions add that fresh punch. Some folks even call it “shrimp with white sauce” or “lobster sauce with shrimp,” but it’s all the same tasty dish.
History and Origins
The origin of shrimp with lobster sauce goes back to Cantonese cooking in southern China, where seafood dishes and rich sauces are really popular. Originally, lobster sauce was made by simmering lobster shells for stock, then adding seasonings for flavor.
When Chinese immigrants settled in America in the late 1800s and early 1900s, they adapted their recipes for local tastes and ingrediants. Shrimp was easier and cheaper than lobster, so they swapped it in. Over time, that creamy style of sauce became a staple of American Chinese food, mixing tradition with convenience.
Key Ingredients
These are the main things you need to make shrimp with lobster sauce:
3.1 Shrimp
- Black Tiger Shrimp: Big and meaty, they’ve got a strong flavor.
- White Shrimp: Milder taste, super tender.
- Pacific Pink Shrimp: Smaller and sweet, they soak up the sauce quick.
Always try to get fresh shrimp, but frozen is ok too if you dont have a fish market nearby. Make sure they’re cleaned and deveined so you dont spend half your time peeling shells.
3.2 Lobster Sauce
- Lobster Stock: The base that gives it that deep seafood taste.
- Eggs: Stirred in to make the sauce creamy. You can skip them if you want it lighter.
- Soy Sauce: Adds salty umami, but watch the sodium.
- Seasonings: Garlic and scallions bring in aroma and flavor depth.
3.3 Other Essential Ingredients
- Vegetables: Extra garlic and scallions for aromatics, or bell peppers and snap peas for crunch.
- Sauces and Seasonings: Oyster sauce ups the umami, black pepper gives a hint of spice.
Health Benefits of Shrimp with Lobster Sauce
- High in Protein: Shrimp is a lean protein source good for muscles.
- Low in Calories: Shrimp is fairly low-cal, so it fits many diets.
- Omega-3s: Shrimp has fatty acids that help your heart.
- Antioxidants: Garlic and scallions fight inflammation.
Just keep an eye on the sodium from soy sauce, but overall, it’s a tasty way to get protein and nutrients.
Detailed Recipe for Shrimp with Lobster Sauce
5.1 Ingredients
- 1 lb fresh shrimp
- 1 cup lobster sauce (homemade or store-bought)
- 1–2 eggs (optional)
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
- Black pepper to taste
5.2 Directions
- Prep Shrimp: Clean and devein the shrimp.
- Make Sauce: Heat lobster stock with garlic and soy sauce, simmer. Mix cornstarch with water then stir in to thicken. Add eggs if you want creaminess.
- Cook Shrimp: Stirfry shrimp until pink and opaque. Pour sauce over shrimp and stir to coat.
- Finish: Fold in beaten eggs if using, then top with scallions.
- Serve: Plate it with steamed rice or noodles.
5.3 Cooking Tips and Variations
- Don’t Overcook Shrimp: They go from perfect to rubbery real fast.
- Try Other Proteins: Scallops, crab, or even chicken and tofu work.
- Vegan Swap: Use tofu or mushrooms and veggie stock instead of lobster.
- Spicy Twist: Add chili paste or sliced peppers for heat.
Pairing Shrimp with Lobster Sauce
6.1 Best Complementary Dishes
- Steamed Rice: Plain or fried, it soaks up the sauce.
- Noodles: Chow mein or lo mein are awesome here.
- Stir-Fried Greens: Bok choy or broccoli add color and crunch.
6.2 Beverage Pairings
- White Wine: A crisp Sauvignon Blanc or Pinot Grigio cuts the richness.
- Cocktails: A mojito or gin and tonic feels refreshing.
Where to Find the Best Shrimp with Lobster Sauce
Look for Chinese places known for seafood. In Chinatowns or cities with big Chinese communities, you’ll find really authentic versions. Read online reviews or ask locals for recs.
FAQs
8.1 Can I use other seafood instead of shrimp?
Sure! Scallops, crab, even lobster itself can work if you want to splurge.
8.2 Is lobster sauce gluten-free?
Not usually, because soy sauce has gluten. But you can use gluten-free soy sauce to fix that.
8.3 How do I make lobster sauce from scratch?
Simmer lobster shells in water for stock, strain, then add garlic, eggs, soy sauce and thicken with cornstarch.
8.4 Is shrimp with lobster sauce good for meal prep?
Yes, but store shrimp and sauce separately so shrimp don’t get mushy. Reheat gently.
8.5 What are common substitutes for lobster sauce?
You can use other seafood sauces or a simple creamy white sauce if you cant find lobster sauce.
Conclusion
Shrimp with lobster sauce is a yummy blend of flavors and textures thats perfect for seafood fans. Whether you make it at home or order it out, it’s bound to impress. Give it a try and enjoy the mix of Chinese tradition and American twists.
References and Further Reading
- Cookbooks on Chinese cuisine
- Seafood-focused food blogs
- Culinary websites with detailed recipes and tips
shrimp with lobster sauce
Equipment
- 1 large skillet or wok
- 1 mixing bowl
- 1 whisk or fork
- 1 set measuring cups and spoons
- 1 cooking spoon
- 1 rice cooker or pot
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup lobster stock
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- ¼ cup water
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- ½ cup green onions chopped
- ¼ cup heavy cream
- to taste salt
- to taste pepper
Instructions
- In a mixing bowl, combine the lobster stock, soy sauce, oyster sauce, cornstarch, and water. Whisk together until smooth and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.
- Pour in the lobster sauce mixture and stir well. Cook for an additional 2-3 minutes until the sauce thickens.
- Stir in the heavy cream and chopped green onions. Simmer for another 1-2 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste. Remove from heat.
- Serve the shrimp with lobster sauce over cooked rice.
