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Lee Kum Kee
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Lobster in Egg White Cream Sauce

Lobster in Egg White Cream Sauce
Cooking Method: Saute Stir-fry  
Serving Size: 4-6  (person)
Preparation Time: 10   mins
Cooking Time: 3   mins


  1. Remove flesh from lobster.  Dice and mix with marinade.  Keep head and tail for later use.
  2. Mix egg whites, single cream and seasoning mix.  Set aside as egg white cream sauce.
  3. Blanch broccoli in water with a little oil and sugar.  Drain and stir-fry with Lee Kum Kee Premium Oyster Sauce and Lee Kum Kee .  Arrange on a serving plate.
  4. Parboil lobster meat in medium hot oil until 80% done.  Heat Margarine in hot wok.  Turn to low heat.  Add egg white cream sauce.  Stir-fry in one direction slowly until done.  Stir in lobster meat.  Put on the serving plate.  Garnish with the lobster head and tail.

    * Serve with "XO Sauce".

Tag: Lobster

Let out the urine of lobster with a bamboo stick. It keeps the quality of the lobster meat for the best texture and taste. Stir-fry the egg white cream sauce with a clean, hot wok on low heat.
Chef Recommendation

Use Oyster Sauce for dipping can enhance the umami flavour of lobster.

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