Quick Answer: What Is Shrimp with Lobster Sauce?
Shrimp with lobster sauce (虾龙糊, xiā lónghú) is a Chinese takeout dish commonly made with shrimp, ground pork and egg in a savoury, thickened broth.[2][9]
- “Lobster sauce” often describes the style of sauce, rather than lobster meat in the bowl.[2]
- Pale egg-and-broth versions and darker fermented-bean versions both exist.[2]
- Some commercial recipes do include lobster seasoning or stock, so check the actual ingredients.[4]
The complete light-broth recipe below includes pork and egg and uses no lobster ingredient.
Prepare the sauce and slurry before heating the pan. The final egg step benefits from gentle handling, while the finished dish still needs a temperature check.
The Name and Four Sauce Variations
The name is commonly linked to lobster preparations in Cantonese cuisine (粤菜, yuècài), adapted for Chinese-American takeout. It does not establish the ingredients of any particular bowl.[2]
Four examples help explain what you might encounter:
- Pale broth version: Shrimp, minced pork and egg sit in a light, glossy gravy, with peas.[2]
- Dark fermented-bean version: Some versions, notably reported around Boston, add douchi (豆豉, dòuchǐ) and dark soy sauce (老抽, lǎochōu).[2]
- Vegetable-and-egg variation: Peas and carrots, fish sauce and larger folded egg curds appear in another home preparation.[3]
- Lobster-seasoned version: A published commercial recipe uses lobster base with shrimp, egg and broccolini. The menu name alone cannot establish whether lobster is absent.[4]
Ingredients for a Light Broth Version
- Main ingredients: 12 oz/340 g raw peeled, deveined shrimp; 4 oz/about 115 g ground pork; 1 tbsp vegetable oil; 2 chopped garlic cloves; ½ inch/1.25 cm minced ginger; 1 cup frozen peas and carrots; 1 beaten egg; 1 sliced scallion.[1]
- Sauce: One 14.5 oz/411 g can low-sodium chicken broth; 1 tbsp Shaoxing wine (绍兴酒, Shàoxīng jiǔ); 1 tsp oyster sauce (蚝油, háoyóu); 1 tsp sugar; ½ tsp salt; ¼ tsp white pepper.[1]
- Slurry: 2 tbsp cornstarch plus 2 tbsp water.[1]
Thaw shrimp in the refrigerator and keep raw ingredients cold until cooking. Set out a clean serving bowl and utensils, separate from those handling raw shrimp and pork.[7]
How to Cook the Shrimp, Sauce and Egg Ribbons
- Prepare the liquids. Mix sauce and slurry separately.[1]
- Sear shrimp briefly. Sear shrimp in oil over medium-high heat until lightly browned; remove for finishing later.[1]
- Cook pork and vegetables. Cook garlic, ginger and pork, breaking clumps. Boil sauce; add frozen vegetables and heat about 2 minutes.[1]
- Return shrimp and thicken. Return shrimp; restir and add slurry. Simmer until spoon-coating, shrimp firm and opaque, and pork reaches 160°F/71°C.[1][6][7]
- Set and fold egg. Turn off heat and drizzle egg slowly across the sauce. Leave about 30 seconds to set, then fold gently. Check this finished pork-and-egg dish reaches 160°F/71°C; resume gentle heat if needed. Add scallion and serve over rice.[1][5][6]
Off-heat setting is a texture technique, not proof of safe cooking. Keep the temperature check in the final step even when the egg already looks set.[5]
Getting a Glossy Sauce and Distinct Egg Ribbons
Restir a settled slurry and add it gradually. Stop when the sauce lightly coats a spoon; it should flow rather than sit in stiff lumps. Add a little extra broth if it becomes too thick.[2]
Egg texture also varies. Some cooks crack eggs directly into the sauce and let them set before folding to make larger curds. Cook these through as well.[3][5]
FAQs About Shrimp with Lobster Sauce
Can I leave out the pork?
Pork adds richness. For a pork-free substitute, use ground dark-meat chicken or turkey; cook the final dish to 165°F/74°C. Check broth ingredients.[2][6]
Why is my sauce too thick?
Too much starch or excessive reduction can make it heavy. Add broth in small amounts, returning to a simmer between additions, until it flows and lightly coats a spoon.[2]
Why does the egg disappear into the sauce?
Immediate vigorous stirring breaks egg into tiny pieces. Let it begin setting before folding gently to form distinct ribbons.[1]
How should I store leftovers?
Refrigerate shallow portions within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or colder for 3–4 days; reheat to 165°F/74°C. Reheat only the amount you plan to eat.[8]
Sources
[1] Maggie Zhu. Shrimp with Lobster Sauce
[2] Bill Leung. Shrimp with Lobster Sauce
[3] Saltnpepperhere. Shrimp in Lobster Sauce
[4] David Padilla. Classic Shrimp with Lobster Sauce
[5] U.S. Food and Drug Administration. What You Need to Know About Egg Safety
[6] U.S. Department of Agriculture. Safe Internal Temperatures for Meat and Poultry
[7] U.S. Food and Drug Administration. Selecting and Serving Fresh and Frozen Seafood Safely
[8] U.S. Department of Agriculture. How Do I Handle Leftovers Safely?
[9] CK Shanghai. Chinese Menu