Shrimp W. Lobster Sauce Recipe

Prepare Shrimp and Lobster

Pat the shrimp dry with paper towels. Season shrimp lightly with 1 tsp kosher salt and 1/2 tsp white pepper. Toss the shrimp with 2 tablespoons cornstarch so each piece has a thin, even coating; this helps the shrimp stay tender and slightly thickens the sauce when combined.

Heat a large wok or skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Add the shrimp in a single layer (work in batches if necessary so they don’t crowd). Stir-fry shrimp 1–2 minutes per side until just pink and opaque — total about 3–4 minutes depending on size. Remove shrimp to a plate and set aside. If using cooked lobster meat, briefly warm it in the wok for 30–45 seconds during the last batch, then remove with the shrimp to avoid overcooking.

Build the Sauce

Wipe out the wok if it has excess residue leaving a thin film, then reduce heat to medium. Add 2 tablespoons unsalted butter. Once butter melts and begins to foam, add the minced ginger, minced garlic and the white parts of the sliced scallions. Stir-fry gently 30–45 seconds until fragrant but not browned.

Add 2 cups low-sodium chicken stock, 2 tablespoons dry sherry (or Shaoxing wine), 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, and 1/2 teaspoon sugar. Stir and bring the mixture to a gentle simmer.

Prepare a cornstarch slurry by whisking 2 teaspoons cornstarch with 2 teaspoons cold water until smooth. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to simmer 1–2 minutes until the sauce slightly thickens and takes on a glossy appearance.

Reduce heat to low. Slowly drizzle in the lightly beaten egg while stirring the sauce in a circular motion to create thin ribbons (this is the classic 'lobster sauce' texture). Stir for 20–30 seconds until the egg is set into strands and distributed through the sauce.

Stir in 1/2 teaspoon sesame oil and adjust seasoning with additional salt or white pepper if desired.

Return the cooked shrimp and warmed lobster meat to the wok with the sauce. Toss gently to coat and heat through for 30–60 seconds. Sprinkle the green parts of the scallions over the dish and toss once more.

Taste and adjust: add a pinch more white pepper or a few drops more soy if needed. Remove from heat.

Serve immediately over steamed rice or tossed with cooked noodles. Garnish with the remaining chopped scallion greens. Serve hot.