Lobster Sauce Recipe
Make Lobster Sauce Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Sauce
Thickening & Finish
Method
Main Sauce
- 1
Prepare aromatics
Heat a wok or large skillet over medium-high heat until shimmering. Add the neutral oil and 1 tablespoon butter. When the butter melts and starts to foam, add the minced garlic and minced ginger. Stir-fry for 20–30 seconds until fragrant but not browned.
- 2
Build sauce base
Add the Shaoxing wine to the pan to deglaze, stirring to lift any browned bits, then immediately add the light soy sauce, oyster sauce, and chicken stock. Stir to combine and bring the mixture to a gentle simmer.
- 3
Add lobster and season
Add the chopped cooked lobster meat to the simmering sauce. Stir gently to warm the lobster through (about 1–2 minutes). Add the sugar, white pepper, and salt; taste and adjust seasoning lightly — remember oyster and soy add saltiness.
Thickening & Finish
- 4
Make slurry
In a small bowl, whisk together the cornstarch and cold water until completely smooth to form a slurry.
- 5
Thicken sauce
Stir the butter (remaining 2 tablespoons) into the simmering sauce to enrich it. With the sauce at a gentle simmer, slowly drizzle the cornstarch slurry in while stirring or swirling the pan. Cook for 30–60 seconds until the sauce thickens to a glossy, lightly coat-the-back-of-a-spoon consistency. Reduce heat to low.
- 6
Finish with egg white and aromatics
Give the lightly beaten egg white a gentle stir and slowly pour it in a thin stream into the sauce while stirring constantly to create silky ribbons (this is optional but traditional in many lobster-sauce preparations). Remove the pan from heat. Stir in the sesame oil and sliced scallions. Taste and adjust seasoning if needed.
- 7
Serve
Transfer the lobster sauce to a warm serving bowl and serve immediately over steamed rice, pan-fried noodles, or as a topping for stir-fried vegetables or seafood. Leftovers can be cooled quickly, refrigerated up to 2 days, and gently reheated—add a splash of stock if it tightens too much.