What is lobster sauce made out of?

Lobster sauce is a popular Chinese sauce that is commonly served with seafood dishes. The sauce has a rich, creamy texture and flavor that perfectly complements lobster, shrimp, scallops, and other types of seafood. But what exactly goes into making this delicious sauce? Here is a comprehensive look at the main ingredients that give lobster sauce its signature taste and texture.

Table of Contents

Main Ingredients

While there are many different recipes for lobster sauce, the main ingredients are generally similar. Here are the key components that make up lobster sauce:

Lobster – Chopped lobster meat is used to give the sauce its namesake seafood flavor. Both claw and tail meat are used.
Chicken stock – Chicken broth serves as the base of the sauce and provides moisture.
Eggs – Lightly beaten eggs are used as a thickener to give the sauce its rich, silky texture.

Cornstarch – A small amount of cornstarch dissolved in water also helps thicken the sauce.
Ginger and garlic – Minced ginger and garlic provide aromatic flavor.
Scallions – Finely chopped scallions give lobster sauce a fresh, aromatic quality.

Soy sauce – Soy sauce adds color and a savory, salty flavor.
Rice wine – Chinese rice wine contributes a subtle sweetness.
Sesame oil – Just a small amount of sesame oil provides nutty, toasted flavor.

White pepper – White pepper balances out the flavors and adds a touch of heat.

So in summary, the bulk of lobster sauce is made up of chicken stock, lobster meat, eggs, aromatics like ginger and scallions, and thickeners like cornstarch. Soy sauce, rice wine, sesame oil, and white pepper add essential flavor elements. When combined and cooked together, these ingredients produce the uniquely flavorful sauce that perfectly accents seafood.

How Lobster Sauce is Made

Now that we know the main components, let’s look at the step-by-step process for how authentic lobster sauce is prepared:

Cook the lobster – Lobster meat is lightly poached or steamed to cook through. The claw and tail meat is then removed from the shell.
Make the sauce base – Chicken stock is combined with soy sauce, oyster sauce, rice wine, and other wet ingredients in a saucepan.
Bloom aromatics – Ginger, garlic, and scallions are sautéed in oil to release their flavors.

Add lobster – Chopped lobster meat is added to the simmering sauce base.
Thicken – A slurry of cornstarch and water is whisked into the sauce until it thickens to the desired consistency.
Finish with egg – Lightly beaten eggs are drizzled into the sauce while continually stirring. This gives the sauce a rich texture.

Season – White pepper and sesame oil are added for flavor. Salt is also added to taste.
Combine – The aromatic mixture of ginger, garlic, and scallions is added to the sauce and everything is mixed well.
Simmer – The sauce is simmered for a few minutes to allow the flavors to fully develop.

As you can see, making lobster sauce is a multi-step process that requires precision and care to achieve an optimal consistency and flavor balance. But the end result is a wonderfully velvety sauce with the sweet essence of lobster.

Variations

While the classic recipe is fairly straightforward, there are a few variations on lobster sauce that incorporate different ingredients:

Creamy lobster sauce – Heavy cream or coconut milk are added to create an ultra-rich and creamy sauce.

Spicy lobster sauce – Chili garlic sauce or sambal oelek add a fiery kick.
XO lobster sauce – Dried seafood and ham are sautéed with aromatics to make a flavor-packed XO sauce base before adding lobster.
Black bean lobster sauce – Fermented black beans add deep, earthy flavor notes.

Ginger scallion lobster sauce – Extra ginger and scallions provide lots of aromatic flavor.

The basic method remains largely the same, but these variations demonstrate just how adaptable lobster sauce can be. Feel free to get creative and try out unique ingredient combinations!

Uses for Lobster Sauce

So what dishes can you use lobster sauce in? Here are some of the most popular ways it is used:

With lobster – Lobster sauce is most commonly paired with its namesake ingredient. It’s perfect for dipping lobster meat or dressing lobster rolls.
With shrimp – The sauce complements shrimp beautifully, whether they are sautéed, baked, or grilled.
With scallops – The sweet flavor of scallops is enhanced by the lobster-infused sauce.

With fish – Mild white fish like cod or halibut pair nicely with lobster sauce.
With chicken – Chicken breasts or meatballs taste delicious in lobster sauce.
With noodles – Tossed with noodles or rice for a quick protein and sauce meal.

As a dip – Lobster sauce makes a stellar dip for tempura, potstickers, or spring rolls.
In wontons or dumplings – The rich sauce can be tucked into Chinese dumplings or wontons.
In seafood bakes – Baked dishes like lobster mac and cheese get amplified flavor from lobster sauce.

With vegetables – Broccoli, asparagus, snap peas and other vegetables balance the richness.

From seafood entrees to appetizers to noodle dishes, lobster sauce adds refined flavor and creamy texture to all kinds of recipes. It’s one of the most versatile sauces in Chinese cuisine.

Buying Quality Lobster Sauce

While making homemade lobster sauce is ideal, quality store-bought versions are widely available for convenience. Here are some tips for selecting a good prepared lobster sauce:

Check the ingredients – Look for lobster or lobster extract high on the ingredients list along with other quality ingredients like chicken stock. Avoid versions with lots of fillers.
Select trusted brands – Major Asian brands like Lee Kum Kee, Koon Chun, and Amoy are known for making high quality, authentic sauces.
Look for real lobster – Chunks of real lobster meat in the sauce indicates higher quality.

Avoid added thickeners – Many brands add excessive starch, gums, or purees to thicken which affects flavor.
Check the color – Quality lobster sauce should have a rich, reddish-brown color from lobster and soy sauce.
See it in action – The sauce should have a silky texture that effortlessly coats food without being overly gloppy.

With a bit of label literacy, it’s easy to pick out a prepared lobster sauce that mimics the real deal. Having some in your pantry is convenient for whipping up quick seafood meals any night of the week.

How to Store Lobster Sauce

To retain the fresh flavor and texture of lobster sauce, proper storage is key. Here are some storage tips:

Refrigerate after opening – Keep opened lobster sauce in an airtight container in the fridge for up to 4-5 days.

Freeze for long-term storage – Sauce can be frozen for 2-3 months. Thaw overnight in the fridge before using.
Keep air out – Prevent oxidation by making sure lobster sauce is tightly sealed.
Use clean utensils – Always use a clean spoon when scooping to prevent contamination.

Don’t store at room temperature – The eggs in the sauce can spoil if left unrefrigerated.
Avoid temperature extremes – Prevent freezing and thawing cycles by keeping sauce consistently chilled.

With proper refrigeration and minimal exposure to air, an unopened jar of quality lobster sauce should last 4-6 months past its printed expiration date. But once opened, try to use within 3-5 days for the best flavor.

Conclusion

With its indulgent, seafood-infused flavor and silky texture, it’s easy to see why lobster sauce is such a popular way to elevate everything from lobster to chicken to vegetables. Now that you know the primary ingredients, preparation steps, and usage tips, you can master making this classic Chinese sauce at home. Bottled versions also make a convenient flavor enhancer to keep stocked in your pantry. Lobster sauce provides a taste of luxury to everyday dishes.