• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stir-Fried Lobster and Mixed Vegetables

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1/4 c Almond meats
  • 1 (1.5-2 pound) lobster
  • 1/2 c Celery
  • 1/2 c Bamboo shoots
  • 1 cn (small) button mushrooms
  • 1 Clove garlic
  • 2 sl Fresh ginger root
  • 1/2 c Stock
  • 2 tb Sherry
  • 1/2 ts Sugar
  • 2 -(up to)
  • 3 tb Oil
  • 1/2 ts Salt
  • 1 tb Cornstarch
  • 2 ts Soy sauce
  • 3 tb Water
  • 3 dr Sesame oil; more or less


1. Blanch and toast almonds.

2. With a cleaver, chop lobster lengthwise in half; then clean. Chop, shell
and all, in 1/2-inch cubes.

3. Slice celery diagonally in 1/4-inch sections. Slice bamboo shoots
1/4-inch thick, then in 3/4-inch squares. Drain canned mushrooms. Crush

4. Mince ginger root; then combine with stock, sherry and sugar.

5. Heat oil. Add salt, then garlic, and stir-fry a few times. Add lobster;
stir-fry 1 minute. Add vegetables and stir-fry 2 minutes more.

6. Stir in ginger-stock mixture and heat quickly. Then cook, covered, 3
minutes over medium heat.

7. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then
stir in to thicken. Sprinkle with sesame oil; garnish with toasted almonds
and serve.

NOTE: This dish is also called Subgum Lobster. VARIATIONS:

1. For the whole lobster, substitute 2 lobster tails. Discard shell and cut
meat in 1/2-inch slices.

2. For the vegetables, substitute any of the following: asparagus, bean
sprouts, Chinese cabbage stems, cucumbers, green peppers, fresh or dried
mushrooms, or onions. Or any of the following, parboiled: broccoli,
carrots, cauliflower, Chinese turnips, green peas or string beans. (All,
with the exception of the bean sprouts and green peas, should be diced.)

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