1 1/2 lb Pork, coarsely ground 2 tb Peanut oil 1 1/2 tb Fermented black beans 2 tb Coarsely chopped garlic 1 ts Finely chopped fresh ginger 2 Scallions, finely chopped 1 1/2 tb Light soy sauce 2 tb Chinese rice wine -=OR=- dry sherry 1/4 ts Sugar 1 pn Salt 1/2 c Chicken broth 1 tb Cornstarch; dissolved in 2 tb Chicken broth; (cold) 1 Egg; beaten with 2 ts Sesame oil brOWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Makes 3 Cups
How To make Lobster Sauce's Videos
Grilled Lobsters With Garlic Butter Is Actually Easy To Do At Home
Grilled lobsters with garlic butter is actually easy to do at home. Give it a try! ????
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Pasta with Lobster Sauce Recipe
So simple and elegant. You'll never go out for lobster again.
This pasta with lobster sauce recipe is a trifecta. First, I teach you how to handle fresh whole lobster. Then, I teach you how to make an easy pasta dish featuring your lobster and fresh ingredients. Lastly, you'll learn how to make your very own batch of lobster broth. NickStellino.com
#Lobster #Pasta #PastaRecipe
How to make Lobster Cardinale Sauce
Sauce Cardinale is a classic French Compound Sauce made from a Béchamel Sauce flavored with Fish Stock and Truffle Essence seasoned with cayenne pepper and finished with lobster butter.
For what I did, we used leftover lobster shells, bodies, tamale and all, mushroom stems, tomato paste, sherry and heavy cream. The cost in minimal and the rewards are great!
Lobster Cardinale Sauce ½ lb. Mirepoix (50% Red Onion, 25% Celery and 25% carrot, all rough chopped) 2 oz. Mushroom stems 1 tsp. Black Pepper Corns 1 lb. Lobster body/shell/etc. 1 quart water 1 Tbsp. Tomato Paste 1 C Sherry 2 C Heavy Cream
Method: - Place the mirepoix, lobster shells/body/etc. mushroom stems and water into a large pot and bring to a boil. - Once you achieve a boil, reduce heat to a simmer. Then mash and crush the shell/body/etc. mix with a potato masher and cook the mix until almost all of the liquid is cooked off, stirring occasionally. - Once the liquid is mostly cooked off add the sherry and the tomato paste and bring back to a boil. Stir the mix for a few minutes and let it reduce by about 3/4. - Add the heavy cream and bring back to a boil and stir to combine well. Reduce to a simmer and cook until about half the liquid is reduced. - Strain through a fine strainer into a sauté pan and reduce until the liquid coats the back of a spoon. - Adjust seasoning with salt & pepper
How to Make the Best Lobster Ravioli Sauce
When you're having lobster ravioli, the question that comes up first is: what does lobster ravioli sauce actually look like? To tell you the truth, it can look like a lot of different things, but by far the best options (in my opinion) are a cream-based or a butter-based sauce. Lobster is such a rich, indulgent ingredient, it needs a sauce that can hold up to it. Plus, butter and lobster are bff's, they have been since the dawn of time. For this sauce, we're going to up the ante by cooking our lobster shells in the cream itself, which lends a subtle, gorgeous lobster sweetness to the sauce. It's the perfect complement for the lobster ravioli itself.
Full Recipe:
Want to make homemade lobster ravioli?
Breaking down Lobster Meat:
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