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Lobster Recipe: Stir-fried Lobster with Butter and Cheese (芝士牛油焗龙虾) http://rasamalaysia.com/lobster-recipe-stir-fried-lobster-with/
October 04th, 2007 40 Comments

Lobster Recipe: Stir-fried Lobster with Butter and Cheese (芝士牛油焗龙虾)

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Recipe: Stir-fried Lobster with Butter and Cheese (芝士牛油焗龙虾)

Ingredients:

2.5 lbs lobster
1/2 onion (thinly sliced)
1 cup light cream/milk
4 slices Kraft cheese (yep, Chinese restaurants use them!) or cheese powder
3 cloves garlic (finely chopped)
3 tablespoons melted butter
Some corn starch (for coating the lobster pieces before deep frying)
Some chopped scallions
Salt to taste
Sugar to taste

Method:

Clean the lobster and chop it into pieces. Coat the lobster pieces with some corn starch and deep fry in very hot oil until 80% done or as soon as the shell turns red. Dish out and set aside.

Heat up a wok and add the melted butter. Toss in the chopped garlic, sliced onion and stir fry until aromatic (but before they turn brown). Add in the light cream/milk, bring it to boil, and then add in the fried lobster pieces. Lay the 4 pieces of cheese (or sprinkle cheese powder generously) on top of the lobster and cover the wok on high heat and let it simmer for a few minutes or until the cheese melts and the sauce thickens. Stir and blend the cheese well with the lobster, add chopped scallion, salt and sugar to taste, dish out and serve immediately.

Cook’s Notes:

If the sauce is too thick and sticky, add some water to loosen up the sauce.
You can use other cheese slices or cheese powder for this recipe.

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40 comments... read them below or add one

  1. eatdrinknbmerry says:

    RM, I have no doubt that this flavor combination is delicious. It may seem weird to add the cheese but I can already imagine this on my palate. My uncle used to make fried crab wontons in it with a piece of bleu cheese inside. Amazing. Beautiful photos/execution.

  2. Manggy says:

    Oh man! It looks awesome (and I love all the other crustaceans), but I’ve never had lobster before. I wish I had money so I could at least try it!

  3. daphne says:

    never would i have thought that Kraft cheese is one of the secret ingred to this dish. Thanks for sharing and your photos are fab.

  4. K & S says:

    mmm this sounds addicting!

  5. Jun says:

    are lobsters cheap over there? o_O

  6. nicisme says:

    Looks absolutely gorgeous – my husband would adore this!

  7. Lydia says:

    I love that you’re combining lobster and cheese (again) — it reminds me of lobster Newburg, an old-fashioned dish that used to be on lots of menus, but your dishes are clean and bright. And the photos are jumping off the page!

  8. Meeta says:

    oh boy you have got me craving for lobster now. This looks really good!

  9. Padmaja says:

    I have never tasted Lobster yet and looking at that incredible dish, Feel like having it now!!!
    Amazing Pictures!!!

  10. Nate 2.0 says:

    Nice pics. I would never have thought they used Kraft American cheese for that. Wonder if that’s the only cheese that can be used…you have to find that right balance.

  11. Cynthia says:

    I was giving you guys a break–I don’t want you to have a cholesterol attack just by visiting Rasa Malaysia. – Yes, but what a pleasurable way to go (lol). You can’t deny it, even you said, and I quote: “Words just fail me when it comes to describing the taste of this dish;”

    I rest my case.

  12. tigerfish says:

    Serious ah? Will get cholesterol attack? Then how come you pass the “seafood bug” to me? It’s true I’m doing seafood more often these days – getting a hang of it liow! :) So what is your club name?Udang club or 虾蟹一族 ? :P

    I think Cantonese also do the 芝士牛油焗龙虾… this dish is international! Yest. I just watched a Taiwanese chef use Kraft cheese in his cooking too.

    All your lobster dishes really make it to 五星级料理! Fabulous!

  13. Ming_the_Merciless says:

    Ay, ah-moi-ah, how do you stay so skinny (in the photo) if you eat all these cheese and butter stuff-huh?

  14. Anali says:

    Wow! I’ve never heard of lobster being used in a stir-fry. But now that I think of it, why wouldn’t it? Great dish!

  15. Kate says:

    Rasa this dish really screams…eat me now !!! Rich bet worth every calorie. So when u inviting me over ??

  16. Lucy says:

    Your lobster looks absolutely divine, and I’m sure it tastes heavenly too. Btw, congrats on having one of your recipes voted THE dish to cook on tv over at steamy kitchen’s. Glad to know I voted for a winner :)

  17. veron says:

    Goodness,I am drooling here! This looks so delightfully sinful , I can almost taste it!

  18. Piggy says:

    Wow, I can imagine how rich this dish would be and I bet it must be very (X 10) delicious. I always believe that unhealthy food taste the best, so this must be one of such dishes then… LOL!

  19. team bsg says:

    omg first time face to face with a rounded right sized luscious lonster ! can throw in like dim sum ?

  20. joey says:

    What a luxurious preparation for lobster! It looks sublime! :) Don’t worry about our cholesterol…you just go ahead and post all the dishes like this as much as you want! :)

  21. JadedOne says:

    Damn RM, that lobster looks really good. Now that I have a deep fryer, I’m gonna make it a priority to try this recipe out first! Like EDBM said, it’s weird to combine cheese and lobster since those don’t normally go together, but those pictures alone have changed my mind!

  22. Brilynn says:

    You could do absolutely anything with lobster and I would love it!

  23. Amy says:

    This looks sinfully delicious! MM!

  24. Rasa Malaysia says:

    All – sorry I haven’t been able to respond to your comments timely. Have been too busy…apologies, but thanks for all your sweet comments and kind words!

    Manggy & Padmaja – I hope you get to try lobsters soon. I never had much lobsters when I was in Malaysia because it is sooooo expensive…I think I had only a few times, but in the US, lobsters are really not that expensive. :)

    Jun – I got my lobster for $7.99 per pound, which is not so bad considering how expensive it is back home.

    Nate 2.0 – you can also use cheese powder.

    Tiga – you are right about this as a Cantonese dish, but I have never had this dish in any Cantonese restaurant in the US. Strange, don’t you think?

    Ming – easy, just stay away from too much rice and noodles and carb. Really. If I don’t eat rice for a couple of nights, I lose weight right away! Hehe.

    JadedOne – Trust me, lobstes and cheese SHOULD go together. Really!

  25. Syrie says:

    Beautiful Photos. My mouth is watering!!

  26. Anonymous says:

    I followed your stir-fried lobster with butter and cheese recipe. They turned out so good that iv been making stir-fried lobster with butter and cheese at least once a month.

  27. Ken says:

    I can always tell a killer recipe.. I suddenly turn into Homer Simpson, salivating and emitting a low, constant “mmmmmmmmmm” sound. I’ve had some personal experiments with cheese and lobster in the past, all of them pretty good. I have really found that I prefer shrimp over the years and have performed experiments substituting shrimp for lobster (either out of taste preference or cost considerations) and have found that, while the end taste is different, they almost always turn out equally as well. Something else to try in the, especially since you can get them frozen in bulk, is using crawdads. Again, there’s some difference in taste but they still turn out quite good.

  28. Daruma says:

    Hi,
    Just curious – you listed this dish in Chinese as “芝士牛油焗龙虾”, shouldn’t stir-fried lobster with butter and cheese be “芝士牛油炒龙虾”? o(∩_∩)o

    Happy CNY!!

    -老叔-

  29. Victor says:

    I cooked this last night and it is as good as I’ve had it in the restaurant in Hong Kong! Maybe better… Great dish!

  30. Jonny says:

    I tried this recipe with Slipper Lobsters last Saturday and my friends and I were amazed at the simple prep and great taste of this dish.

    Amazing.

  31. tcb says:

    I tried this recipe over the weekend. Honestly, the finished product looked great (exactly like the pics), but the taste was not as good as the restaurants where I live (Orange County Ca, USA). There is a complex flavor layering found in the restaurant-prepared dish that is missing. The butter somewhat overpowers the sweetness and aroma from the onion and garlic. I am not a chef, so maybe it was my technique, but I try to follow the instruction, and overall I think I was able to do just that. The last piece of instruction to flavor with salt and sugar to taste was difficult, as the lobster was hot in the wok, cooking on high and covered, not exactly the easiest condition to do a taste test. Definitely need ALOT of scallions (makes a big difference). Recipe needs some fine-tuning to achieve restaurant-level success.

    • Of course, this is meant for homecook meal ;P Which OC restaurant have you tried this lobster recipe? I live in OC, too. Would like to hand the cooking to the real chefs and just being served with this delicious butter and cheese lobster :)

  32. love says:

    hi…i know this is super late but do any of you know if there is a restaurant in san francisco that serves this dish? i’ve been searching for the past year and can’t find one! thanks for your help in advance!

  33. Smile says:

    I like this so much!!! but i am wondering that if it makes any different if i use prawn instead of lobster for this dish?

  34. cameliafor says:

    thanks to rasamalaysia,i did tried this recipe & all my family members love it much,i used ‘devondale slice cheese’ & it really turn ‘SOOOOO YUMMY’. Only heaven know the taste.
    thank u so much for providing lot of GREAT+EXTRA MAMAMIA menu to share ;p.

  35. krfb says:

    I tried this recipe with a few substitutions (2 tablespoons maple syrup instead of sugar, added a sprinkle of freshly ground black pepper and grated marble cheese) I LOVE IT!!! One of the most delicious Lobster dishes I’ve ever had and the first lobster stir fry ever tried, Thank you.

  36. Mae says:

    I haven’t tried any of the lobster recipes yet but, I’ve always preferred the Cantonese Lobster my dad used to cook when I was growing up in Chinatown. I’ve tried lobster from restaurants in Maine, Boston and Maryland but my favorite was and is the Cantonese Lobster. The black beans, eggs, ground meat and scallions stir-fried with chopped lobster chunks always delicious and a special treat. In all fairness, I will not judge the recipes till I’ve tried them but the pictures sure does look good.

  37. Pingback:Cheesy Butter Prawns : A Family Project « Food Made With Love

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