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.
"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:
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.