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21st Century Shrimp with Lobster Sauce

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soccerdad Jan 12, 2002 06:43 PM

The other night I had a craving for Chinese takeout. Growing up in Connecticut way too long ago, I remembered Sunday night Chinese which always included shrimp with lobster sauce. I'm sure you all know - no lobster in the sauce, but sauce that also went with "lobster cantonese"..very tasty, included ground pork and other stuff. So I called up the nearest place (don't want to mention its name, but its name is the same as the "rock star formerly known as..." on Ventura Blvd. in Encino) and ordered it. Brought it home, opened it up, and looked at some sauteed shrimp with snow pea pods, red bell peppers, in a lemon sauce. I called them up, and said - hey, this is not shrimp in lobster sauce. To which I heard - well, we have a new chef, and this is the way he makes it.

I will forego a small claims action if anyone can recommend a place (Valley or Westside) that makes it right. Thanks.

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    Robin RE: soccerdad Jan 13, 2002 01:21 PM

    I also grew up in Connecticut and fondly remember the "exotic" Sunday dinners at the local Chinese restaurant.
    Twin Dragon, 8597 W. Pico Boulevard (310) 855-1550 (there for over 30 years)is the kind of restaurant that reminds me of my childhood. They have all the standards on the menu including Shrimp with Lobster Sauce. The food isn't stellar, but it's competant and I always leave there satisfied.
    I hope you enjoy it.

    7 Replies
    1. re: Robin
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      eddie RE: Robin Jan 13, 2002 01:39 PM

      This is embarrassing... I always see lobster sauce on Chinese menus. What is it exactly? color? taste? smell? Thanks!!

      1. re: eddie
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        PRSMDave RE: eddie Jan 13, 2002 04:21 PM

        I've only had one version of lobster sauce that I could say I liked and fail to lie... it was somewhere in Rahway, New Jersey.

        Colour - it's vaguely beige with strands of egg white in it.

        Smell - smells like any of twenty anonymous mittel-America Chinese sauces.

        Taste - contains pork and not, actually, any lobster. Not especially spicy and can be flavourless. When made well, complements shrimp and rice very nicely.

        1. re: eddie
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          soccerdad RE: eddie Jan 13, 2002 08:20 PM

          I can tell you what it's not. As for what it is, kind of gelatinous, with ground pork, egg (I guess), brownish. Sounds good, no? Actually, it is. Or it was, in the early 60's.

          1. re: eddie
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            Melanie Wong RE: eddie Jan 14, 2002 01:53 AM

            Here's a link to a similar complaint on the San Francisco board with some further discussion on the origins of lobster sauce.

            Link: http://www.chowhound.com/topics/show/...

          2. re: Robin
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            soccerdad RE: Robin Jan 14, 2002 12:56 PM

            Where in Connecticut, Robin?

            1. re: soccerdad
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              Robin RE: soccerdad Jan 15, 2002 10:11 AM

              Born in Hartford. Highschool in Windsor.

              1. re: Robin
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                soccerdad RE: Robin Jan 15, 2002 10:44 AM

                West Hartford for me.

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