Shun Lee’s Lobster Cantonese

Lobster Cantonese Part 1
Lobster Cantonese Part 2
Lobster Cantonese Part 3
Lobster Cantonese Part 4

This adaptation reflects the deliciousness of the infamous Shun Lee Palace in New York, a family favorite of fine dining Chinese.


  • Veg oil for frying 
  • Three 3 ounce cold water lobster tails unthawed cutintoquaters 
  • 2 garlic cloves minced
  • 2 ounces ground pork
  • water 1/2cup sliced bamboo shoots 1/4 cup frozen peas defrosted 
  • 1/2tsp sugar 
  • kosher salt fresh 
  • ground pepper chestnuts 
  • 2 Tablespoons cornstarch-dissolved in cold water
  • 1 large egg
  • 2 scallions sliced 
  • 1/2 tsp dark Asian sesame oil


  1. Place a large wok over high heat
  2. Add enough oil to come up halfway up the side
  3. Heat until it shimmers. Working in batches, carefully add the lobster piecesand cook until shells are red and meat is opaque
  4. Remove with slotted spoon and set aside.
  5. You may need to reheat oil between batches
  6. Discard all but 1 Tablespoon oil from Wok
  7. Add garlic and stir fry 1 minute but do not brown
  8. Adds Sherry and  bring to a boil. Add broth, water chestnuts, bamboo shoots mushrooms, peas, sugar, 1/2 tsp salt and pepper
  9. Stir in cornstarch drizzle egg around the edge of mixture let set  then stir
  10. Add scallions and sesame oil

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