Shrimp With Lobster Sauce Recipe

Prepare Shrimp

Peel and devein the shrimp, leaving tails on or off as desired. Pat dry with paper towels.

In a medium bowl combine 2 tsp cornstarch, 1 tsp light soy sauce, 1 tbs Shaoxing wine and 1 tsp white pepper. Add the shrimp and toss to coat. Let marinate 10–15 minutes while you prepare the sauce. The cornstarch gives the shrimp a slight velvety exterior when cooked.

Prepare Aromatics & Stock

Slice scallions: separate white/light-green parts (about 2 stalks worth) and reserve dark-green tops for garnish. Mince garlic and ginger. If using lobster or crab meat, cut into bite-sized pieces and set aside.

Make the Base

In a wok or large skillet, heat 2 tbsp unsalted butter over medium heat until foaming. Add the minced garlic, minced ginger and the sliced scallion whites and light-green parts. Stir-fry gently for about 30–45 seconds until fragrant but not browned.

Add 1 tbsp Shaoxing wine to deglaze, then pour in 1 cup chicken stock. Stir in 1 tbsp oyster sauce, 1 tsp light soy sauce, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp white pepper. Bring the mixture to a gentle simmer.

Thicken Sauce

Stir the prepared cornstarch slurry (1 tbsp cornstarch mixed evenly with 1 tbsp cold water) once more and slowly drizzle it into the simmering sauce while stirring. Simmer 1–2 minutes until the sauce slightly thickens to a glossy, slightly pourable consistency. If too thin, add another small amount of slurry; if too thick, add a splash of stock or water.

Finish with Egg & Seafood

Reduce heat to low. Slowly drizzle the lightly beaten egg into the simmering sauce in a thin stream while stirring gently to create silky egg ribbons. Immediately stir in the diced lobster/crab meat (if using) and 1/2 tsp sesame oil. Taste and adjust seasoning (add a pinch more salt or soy sauce if needed). Keep sauce warm on very low heat while you cook the shrimp.

Stir-fry Shrimp

In a separate clean wok or large skillet, heat 2 tbsp vegetable oil over high heat until shimmering but not smoking. Add the marinated shrimp in a single layer (work in two batches if necessary) and stir-fry 1–2 minutes per side, just until shrimp turn pink and are opaque. Total cooking time is about 3–4 minutes depending on size. Do not overcook.

Remove shrimp from pan and place into the warm lobster-style sauce. Toss gently to coat and warm together for 30–60 seconds so flavors marry. If the sauce thickened too much, add a splash of stock to loosen before adding shrimp.

Stir in the reserved scallion greens (dark-green tops) and sprinkle 1/2 cup diced lobster or crab meat over the top if using. Heat through for 30 seconds and remove from heat.

Divide steamed rice or chow mein noodles among four plates or bowls. Spoon the shrimp with lobster sauce over rice/noodles, making sure to distribute sauce and bits of seafood evenly.

Garnish with chopped scallion greens and a light sprinkle of toasted sesame seeds if desired. Serve immediately.