goopey white sauce
what exactly is the "lobster sauce" i get with my chinese food take-out? any recipes?
it's probably not authentic chinese cooking but i'd like to get close to replicating the white sauce to serve in a shrimp and broccoli stir fry. i know there isn't lobster or pork and might be comprised of sherry, egg whites, cornstarch, chicken broth, salt.
Sadly, I know what you are trying to do, as I have tried this myself over time. My batting average is 0.000. Either:
*they do not understand enough english to be of help
*they are unwilling to reveal their "secret"
*they are using msyterious bottles of stuff with no english labels, which may or may not be imported into the US legally.
As a starting point, try a basic French-type bechamel sauce with a glop of either soy sauce, oyster sauce, or fish sauce.
"Lobster sauce" in this case is the sauce served with Lobster Cantonese, poured over other ingredients. In many Chinese-American restaurants where Lobster Cantonese is still served, there is ground pork in it; you're right about there being no lobster IN the sauce.
Check this one out: