Shrimp With Lobster Sauce (w. Meat) Recipe

Prep shrimp

Pat the shrimp dry with paper towels and lightly season with 1/2 tsp salt and a pinch of white pepper.

Warm lobster

If lobster meat is cold, bring to room temperature. If refrigerated, pat dry and chop into 1/2-inch pieces so it distributes evenly in the sauce.

Prepare aromatics: mince garlic and ginger. Slice scallion whites and reserve scallion greens for garnish. If using snow peas, trim ends.

Blanch peas briefly (if using fresh snow peas) in boiling water for 30–45 seconds, then shock in ice water to keep them bright. Drain and set aside.

In a bowl, combine 2 cups chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp white pepper, 1 tsp sugar, and remaining 1/2 tsp salt. Stir to combine.

Mix cornstarch slurry: whisk 2 tbsp cornstarch with 4 tbsp cold water until completely smooth and no lumps remain. Reserve.

Heat a large skillet or wok over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. When oil is hot and shimmering, add the seasoned shrimp in a single layer. Cook 1–1.5 minutes per side until they just turn pink and curl (they will finish cooking later). Remove shrimp to a plate and set aside.

Reduce heat to medium. Add a small splash of oil if the pan is dry. Add minced garlic, ginger and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not browned.

Pour the prepared sauce mixture into the pan and bring to a gentle simmer. Scrape any browned bits from the bottom of the pan.

Stir the cornstarch slurry to recombine and slowly whisk it into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, velvety consistency. If sauce gets too thick, add 1–2 tbsp water or broth to adjust.

Return the partially cooked shrimp and chopped lobster meat to the sauce along with blanched peas (if using). Stir gently to coat and heat through for 1–2 minutes. Ensure shrimp reach an internal opaque color and lobster is warmed but not overcooked.

Beat the 2 eggs lightly in a small bowl. With the sauce at a gentle simmer, slowly drizzle the beaten eggs into the sauce while stirring in one direction to create silky ribbons/strands (egg drop technique). Turn off heat when eggs are set but still soft.

Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy sauce if needed, and a few drops of sesame oil if desired.

Stir in sliced scallion greens. Transfer shrimp with lobster sauce to a serving bowl. Serve immediately over steamed white rice or fried rice. Garnish with additional scallion greens and freshly ground white pepper if desired.