Recipe courtesy of Richmond Flores for Food Network Kitchen

Shrimp with Lobster Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after eating it at our local Chinese-American restaurant. Shrimp and lobster sauce is a similar but simplified version of his Chinatown favorite, Lobster Cantonese. His rendition includes the addition of ground pork like his Chinatown favorite.



  1. Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
  2. Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
  3. Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
  4. Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.