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"an old favorite"

Ingredients: cornstarch, ground lean pork...

"Served over rice - yummy!! Cannot figure out why it's called "lobster" when there isn't any lobster in it?! Maybe it's served with lobster?! Doesn't matter because it is dee-lish. Better than takeout."

Ingredients: cornstarch, eggs, garlic...

"This one is also from the Diana Liu cookbook. I haven't tried this yet. Lobster in my part of the country is too expensive for me to make this."

Ingredients: lobster tails, eggs, ginger...

"This is my version of Madame Wong's "Lobster Cantonese". I came up with this when my husband asked me to cook one of his chinese restaurant favorites, 'shrimp in lobster sauce'. I know it looks like a long list of ingredients and steps but once you have all the ingredients ready, the cooking goes fast."

Ingredients: cornstarch, eggs, ginger...

"A friend from work was born in Hong Kong. He went to live with his Master at the age of four. He accepts that learning, and now teaching, kung fu is his lot in life. However, his Godfather operated an open air "kitchen" in downtown Hong Kong. Cooking became my friend's passion. This is the recipe he gave me when I asked him how to..."

Ingredients: cornstarch, shrimp, egg whites...

"You’ll note that even though the sauce is called "Lobster Sauce", there is no lobster in the sauce at all. When lobster meat is used in this sauce, it is called "Lobster Cantonese", hence getting the name "Lobster Sauce". Pay no attention to the review by "Crazy Chef Bob". He has the correct name, because he is..."

Ingredients: black bean sauce, cornstarch...

"This dish is not really Chinese but more of an Americanized version of a Chinese dish. From a local Chinese restaurant."

Ingredients: cooking sherry, cornstarch...

"This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago...."

Ingredients: coarse salt, dark soy sauce...

"This is from the Diana Liu cookbook. The black beans in this are asian salted black beans. They are also called fermented black beans. You can purchase these in most asian markets. I have made this and subbed the crab with 1 lb. shrimp (deveined and shelled) with great results."

Ingredients: cornstarch, crab, eggs...

"From Madame Wong's Long-life Chinese Cookbook. Have all your ingredients ready to go. After the lobster is cooked, it goes quick. Also, the egg is part of the original recipe, but feel it can be left out."

Ingredients: cornstarch, lobster tails...

"from the Chan Family, presented by lee Kidd III, Jackson, MS"

Ingredients: cornstarch, shrimp, eggs...

"Another recipe that I acquired from a Chinese cooking class that I took. This is a basic fried rice recipe, but has lots of optional ingredients that you can pick and choose to add to the rice."

Ingredients: lobsters, dried mushrooms...

"This hearty and savory onion soup bowl "Surf & Turf", is a combination of French and Chinese cuisines. It has sauteed onions, seafood, steak, tomatoes, mushrooms, noodles and topped with melted Swiss cheese. You can use large soup bowls for a "Complete Meal" or small bowls if you wish. Enjoy, with a slice of warm and crusty French..."

Ingredients: london broil beef, boneless sirloin steaks...