House Special Lobster Recipe (Copycat of Tang Cang Newport Seafood)

January 1, 2020Van
Blog post

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

If you’ve never had Chinese Style Lobster, you haven’t enjoyed lobster at its best. Growing up, my family and I would celebrate special events by dining at Tan Cang Newport Seafood in Santa Ana, California for their “House Special” version of lobster. It was always an event. From selecting the live lobster, to smelling the garlic and jalapeños when they would bring it out to the table. I wanted to recreate this special feast for New Years this year at home with my own family, now many miles away from Tan Cang.

Rather than boring old boiled lobster dipped in clarified butter (still delicious but nothing compared to this recipe), this lobster is cut into smaller pieces before being battered and flash fried. After this, It’s placed in my smoking hot wok filled with butter, green onions and jalapeños for the final bath of delectable dish.

There’s no better kitchen tool than a wok. The deep, conical nature allows me to stir fry without the fear of my meal being tossed out of the pan. I suggest investing in a good one—one that will be passed down to your kids. Mine is from The Wok Shop in San Francisco and made right here in the USA. It does require a seasoning process, but nothing good comes instantly. Get the flat bottomed version which makes cooking on modern stovetops a breeze.

House Special Lobster Recipe (Copycat of Tang Cang Newport Seafood)

House Special Lobster Recipe (Copycat of Tang Cang Newport Seafood)

Print Recipe

House Special Lobster Recipe (Copycat of Tang Cang Newport Seafood)

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 4

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Ingredients

  • 2- 2½ Pound Live Lobster or 5 Lobster Tails
  • 1 Cup Corn Starch
  • 4 Tablespoons Salted Butter
  • 3 Garlic Cloves, minced
  • 6 Scallions, chopped
  • 2 Jalapeños Peppers, sliced
  • 3 Tablespoons Michiu Rice Cooking Wine
  • 1 Tablespoon Soy Sauce
  • ½ Teaspoon Kosher Salt
  • 1½ Teaspoons Ground Black Pepper
  • 1 Teaspoon Granulated Sugar
  • ¼ Cup Water
  • Enough Oil to fill 2-3 inches in a dutch oven pot for frying

Method

  • 1)

    Butterfly the body of the lobster and cut into 2-3 inch pieces with the shell on. Coat each piece with corn starch and set aside. Heat the oil to 350°F fry for about 2 minutes and place on a rack to drain the oil.

  • 2)

    In a bowl, combine 3 Tablespoons Rice Cooking Wine , 1 Tablespoon Soy Sauce, ½ Teaspoon Kosher Salt , 1 Teaspoon Black Pepper, 1 Teaspoon Granulated Sugar, ¼ cup water – stir and set aside.

  • 3)

    Heat a wok or large sauté pan on high heat, when the pan is hot, add the butter, once it’s melted add the minced garlic, chopped scallions, jalapeños and sauté for about 20 seconds. Add the sauce mixture and once it starts to simmer, add the lobster – toss and cook until the sauce is reduced. Serve with Garlic Noodles (recipe here) Enjoy!

↓ Supplies to make this recipe ↓

 










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