In Good FlavorYou’re not going to miss Chinese takeout once you had Paul’s Shrimp with Lobster Sauce! It consists of ground pork and tender shrimp in a savory brown sauce. It is quick and easy to make. Serve with white rice for a filling and satisfying meal.
I was gifted a wok by Orodemark for the creation of this post. All opinions expressed are my own.
As you might have guessed, I’m the main cook in my household, but my husband knows how to find his way in the kitchen as well. In fact, he has some signature dishes that are well loved. One of them is this lobster sauce. It is full of ground pork and shrimp in a flavorful sauce. It is a no-fuss meal that can be on the table within 30 minutes.
Pork or pork and shrimp in lobster sauce is a classic on the Chinese takeout menu. The sauce ranges from light to brown in color. The light sauce is common and consists of chicken broth and a cornstarch slurry. It is usually flavored with soy sauce. Fermented black beans and beaten eggs are also customarily used.
Despite what the name suggests, lobster sauce does not contain lobster. The name comes from a Cantonese lobster dish that was prepared in a similar manner. The pork and shrimp versions are economical derivatives of this predecessor.
The restaurants my family frequents here in Massachusetts serve the dish in a brown sauce, and it’s delish! Today’s feature recipe, named after my husband, is his interpretation of the dish. Although it may not be a true definition of lobster sauce, as it has no eggs or fermented beans, it has great depth of flavor. Paul’s version also contains oyster sauce and hoisin sauce, which provide tons of umami. Dare I say my husband’s is actually better than the restaurants’!
Recipe Highlights:
- Cook ground pork in canola and sesame oil in a wok on medium high heat. Add seasoning, and continue to cook until almost cooked through.
- Transfer pork to a large bowl. Set aside.
- Cook shrimp in canola oil. Transfer to a bowl. Set aside.
- Add chicken broth, oyster sauce, soy sauce, and sesame oil to the wok. Bring to a boil.
- Add cornstarch slurry into broth mixture, stirring until thicken.
- Return pork to wok. Allow to cook for 3 minutes.
- Return shrimp to wok. Cook for 2 minutes.
- Serve with white rice. Garnish with scallion, optional.
- See recipe card below for detailed instructions.
This dish comes together easily. With this hammered carbon steel wok (affiliate link) from Orodemark, it is a breeze! It is 13.5” wide, plenty large for most recipes…and it comes with a spatula and a tempered glass lid. I love that the wok could be used on gas, electric, and induction cooktops. I was impressed with how quickly it heats up and retains heat.
One thing I discovered: the care instructions are all in Chinese, which I can’t read. The lid cap and wok handle require a quick assembly, but they’re pretty easy. The wok needs to be seasoned before use. Instructions (in English) for that can be found on the product description details in the link above. Once seasoned, the wok is ready to go for years of enjoyment!
If you like takeout lobster sauce, you will like this! And if you have only had it in a light sauce, it’s time to switch things up. This brown sauce version is savory, salty, with great depth of flavor. The next time you think of takeout, think takeout at home instead!
My family always look forward to lobster sauce dinner. It is an easy weeknight favorite we thoroughly enjoy that comes together in 30 minutes. It can be made with just pork or pork and shrimp. We are a shrimp loving household, so we always have both!
Recommended supplies:
These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)
- Electric wok or stovetop wok. Both work equally well.
- Wok spatula—safe for nonstick cookware, durable, and heat resistant.
- I use this oyster sauce for many of my Asian-inspired dishes, including this one.
- Sesame oil has a distinctive nutty flavor. This brand is what i use, but any will do.
- Hoisin sauce should be a staple in any Asian pantry. This is what I use.
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Paul’s Shrimp with Lobster Sauce
Description
You’re not going to miss Chinese takeout once you had Paul’s Shrimp with Lobster Sauce! It consists of ground pork and tender shrimp in a savory brown sauce. It is quick and easy to make. Serve with white rice for a filling and satisfying meal.
Ingredients
Instructions
- Preheat wok on medium high heat. Add 1.5 tablespoon canola oil and 1 teaspoon sesame oil. Add pork. Cook for 3 minutes, breaking up into small chunks.
- Add onion powder, garlic powder, white pepper, hoisin sauce, 2 tablespoons oyster sauce, and 1 tablespoon soy sauce. Continue to cook, stirring constantly for 4 to 5 minutes.
- Transfer pork to a large bowl using a slotted spoon, leaving any liquid behind in wok. Pork might not be completely cooked through. It will be returned to the wok to finish cooking later. Set aside.
- Add the remaining 1 tablespoon canola oil and shrimp to wok. Cook, stirring constantly for 2 minutes.
- Transfer shrimp to a bowl using a slotted spoon. Set aside.
- Add chicken broth, the remaining oyster sauce, sesame oil, and soy sauce. Bring to a boil.
- Whisk cornstarch and water in a small bowl to make a slurry.
- Stir slurry into broth mixture. Stirring constantly until thicken.
- Return pork to wok. Allow to cook for 3 minutes, stirring frequently.
- Return shrimp to wok. Cook for 2 minutes, stirring frequently.
- If broth is too thick, add a little water to loosen. Reseason to taste.
- Serve with white rice. Garnish with scallion, optional.
For the cinnamon apple:
Notes
- If you are sensitive to salt, leave a small amount of oyster sauce behind when adding to the chicken broth. You could always add more at the end when you season to taste.
- If sauce is too sweet, add a little more oyster sauce. If sauce is too salty, add a touch of hoisin and small amount of water.
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You've sold me! This was always a favorite of mine and my daughter was saying she wants Chinese food. We are living in a rural area during the pandemic with fewer dining options so homemade is especially perfect now!
This a is definitely a takeout item that you can make easily at home. It will not disappoint! I hope you’ll give it a try!
I learn something new everyday from my blogging friends, I never knew that lobster sauce does not contain lobster. Imagine my surprise if I ordered it in a restaurant. ???? Paul's version sounds like it would be delicious.
I too was surprised that a dish called lobster sauce doesn’t have lobster. It would have been a disappointment had I ordered the dish without knowing that! But it is delicious and my husband’s version is amazing, Karen.
Hi, I am a transplanted Bostonian excited ro have found this recipe. However these days I keep kosher and would like to make this with ground beef. My question is about the fat left behind in the pan. Do I keep it as you suggest with the pork? I’ve never cooked ground pork so I have no comparison. I currently have 80/20. Can buy leaner for the next time if you recommend.
Can anyone help tonight? Allo advice is welcome.
Sincere thanks! Ronni
Hi Ronni. So sorry I didn’t get back to you sooner. I took a short vacation and have not been online.
I have never made this with ground beef, but it should work. Yes, keep the liquid in the pan if you’re using 80/20. You can remove some of the fat before adding the seasoning if you want to make it a little lighter. I think 85/15 beef would be a good choice for next time. Please let me know how the beef turns out if you decide to make it!