Asian Shrimp and Lobster Sauce

Total Time
Prep 30 mins
Cook 0 mins

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 Nutrition


  1. Heat wok.
  2. Stirfry pork, breaking apart any chunks.
  3. Add garlic and salt.
  4. Add soy, oyster sauce and water to pork.
  5. Cover and boil five minutes.
  6. Add shrimp and cook until pink and cooked through.
  7. Thicken mixture with cornstarch slurry.
  8. Cook until mixture is clear and thick.
  9. Add green onions and beaten eggs, stirring constantly.
Most Helpful

This was EXCELLENT! Different from a takeout restaurant, as the sauce was not as dark and the eggs gave it a different texture, but it was so yummy. Easy to make, with few ingredients and only one pan. Cooking it was nice because it smelled so good! I used store-bought oyster sauce and it was fine. My recommendation: Cut back to one egg or leave the egg out altogether if you want the final result to be closer to the typical restaurant lobster sauce.

kecarney July 28, 2009

I love shrimp and lobster sauce but I like the kind made with black bean sauce so I added about 2 tablespoons and it turned out great. I think next time I will add more garlic though.

Fit Cook September 07, 2008