Introduction
Cantonese cuisine is renowned for its delicate flavors, fresh ingredients, and careful presentation. Among its culinary gems is the luxurious Cantonese Baked Lobster in Soup, a dish that epitomizes the richness of the ocean paired with a comforting broth. This delightful recipe combines succulent lobster with aromatic herbs and spices, creating a harmonious blend that is both visually stunning and utterly delectable.
Ingredient Requirements
To prepare this exquisite dish, you’ll need the following ingredients:
For the Lobster:
2 large lobsters (1.5 to 2 pounds each)
2 tablespoons cooking oil (preferably canola or peanut oil)
4 cloves garlic, minced
1 tablespoon ginger, finely chopped
1/4 cup shallots, finely chopped
1/4 cup scallions, chopped (reserve some for garnish)
1/4 cup Chinese cooking wine (Shaoxing wine)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon white pepper
1/4 cup breadcrumbs (optional for topping)
For the Soup:
8 cups chicken or seafood stock
2 tablespoons soy sauce
1 tablespoon rice wine or cooking wine
1 teaspoon salt (adjust to taste)
1 tablespoon sugar
1 teaspoon white pepper
Fresh herbs (such as parsley or cilantro) for garnish
Instructions
1. Preparing the Lobster:
Start by boiling a large pot of salted water. Add the lobsters and cook for approximately 57 minutes until they turn bright red. This process will partially cook the lobster, making it easier to handle.
Remove the lobsters from the pot and plunge them into an ice bath to stop the cooking process. Once cooled, carefully split the lobsters in half lengthwise and remove the meat. Set aside the shell halves for later use.
2. Creating the Marinade:
In a bowl, combine minced garlic, ginger, shallots, scallions, cooking wine, oyster sauce, soy sauce, sesame oil, sugar, and white pepper. Mix well to create a fragrant marinade.
Coat the lobster meat with the marinade, ensuring an even coverage. Let it sit for at least 2030 minutes to absorb the flavors.
3. Preparing the Soup:
In a large pot, combine chicken or seafood stock with soy sauce, rice wine, salt, sugar, and white pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.
4. Baking the Lobster:
Preheat the oven to 375°F (190°C). Place the lobster halves, cut side up, on a baking tray. If desired, sprinkle breadcrumbs on top for an extra crunch.
Bake in the oven for about 1520 minutes or until the lobster meat is fully cooked and slightly golden.
5. Assembling the Dish:
Once the lobsters are baked, carefully place them in serving bowls. Pour the hot soup over the lobster halves, ensuring they are submerged in the flavorful broth.
Garnish with fresh herbs and additional scallions for a pop of color and freshness.
Conclusion
Cantonese Baked Lobster in Soup is more than just a dish—it’s an experience that celebrates the bounty of the sea and the richness of Cantonese culinary traditions. Whether serving it at a festive gathering or indulging on a special occasion, this recipe will leave your guests impressed and craving for more. Enjoy the delicate flavors, the warmth of the broth, and the luxurious texture of the lobster—all in one incredible bowl!