Simple Homemade Shrimp Lobster Sauce Recipe With Wine Pairing and Healthier Variations

Ingredients for Homemade Shrimp Lobster Sauce

Aha! You’re ready to dive into making this delectable dish. Let’s get down to what you’ll need for your homemade shrimp lobster sauce.

Seafood Selection

Gather around:

  • 1 pound of fresh, peeled shrimp. Size matters so stick with medium.
  • For that seafood punch, 1 lobster tail will do just fine. If lobster’s hard to get, crab can step in!

Sauce Base

For your sauce base, we have:

  • 2 cloves garlic and 1 inch of fresh ginger, as the twin pillars of flavor.
  • 2 cups of chicken broth, a foundation for our rich sauce. Veggie stock’s a great substitute for those who prefer it!

Sauce Enhancers

And, for that extra kick to your sauce:

  • 2 tablespoons of soy sauce. An obvious, yet vital participant.
  • 1 tablespoon of oyster sauce will add a unique twist to our creation.
  • To give it a bit of swing, let’s throw in 1 teaspoon of sugar.
  • And, the all-important 1/2 teaspoon of white pepper for some fiery notes.

The Thickening Team

Lastly, to bring it all together:

  • 2 tablespoons of cornstarch plus 1/4 cup of water, the texture team.
  • And, of course, 2 beaten eggs to give us that classic velvety finish.

That’s not all. You have all the power to mix and match, enhance and adapt these ingredients to your taste. Remember, it’s your kitchen.

Don’t forget, adjust portions according to how many mouths you’re feeding. For those interested, we’ve got the nutritional value of the dish – let’s take a look:

Nutrients Value per serving
Calories 280
Carbs 12g
Protein 24g
Fat 14g
Vitamins A, B6, B12, D, E, K

Coming up: the method to the madness. You’ve got your ingredients ready, so let’s go ahead and dive into the cooking process.

Step-by-Step Instructions

Ready to embark on this culinary adventure? Here’s how to navigate through this tasty journey with style and grace!

First off, ensure you’ve got all your ingredients on hand. Fresh is always best – so grab those bouncy shrimp, that high-quality lobster (feel free to sub crab here if you fancy a twist), those fragrant cloves of garlic, piquant ginger, savory chicken broth, faithful soy and oyster sauce duo, a dash of sugar, a bit of white pepper, some cornstarch, water, and let’s not forget those eggs.

Now for the numbers, pick out 10 medium-sized shrimp and one lobster tail or equivalent crab. You’ll need 2 cloves of garlic, a small nub of fresh ginger, half a cup of chicken broth, 1 tablespoon each of soy sauce and oyster sauce, a teaspoon of sugar, a pinch of white pepper, 2 teaspoons of cornstarch dissolved in 1 tablespoon of water, and lastly, 2 whisked eggs.

Feeling adventurous? For an extra kick, toss in a spoonful of your favorite chili sauce, or sprinkle on some fresh herbs or thinly sliced green onions just before serving. Remember, it’s your dish and you’re the master of your kitchen!

In a medium-sized pan or wok, stir-fry your shrimp and lobster (or crab). Once cooked, put them aside and proceed to sauté your garlic and ginger in the same pan, immersing your kitchen in the delightful scent of these aromatics.

Pour in your chicken broth, followed by soy sauce, oyster sauce, sugar, and little white pepper. Simmer the mixture, and as it bubbles away, stir in your cooked shrimp and lobster (or crab). Keep the fire low and stir everything together.

It’s time for the cornstarch water combo. This acts as a thickener, turning your creation into a delicious, glossy sauce. After incorporating it, continue to stir until you notice the mixture thicken up.

Finally, pour the whisked eggs into the pan and stir gently. These scrambled eggs add the final touch of silkiness. Before you know it, you’ve cooked up a storm, and your homemade shrimp lobster sauce is ready to serve!

Tips for Cooking Shrimp and Lobster

Preparing seafood might seem a bit unsettling if you’re relatively new to it. But fear not! With a couple of essential tips, you’ll have no trouble cooking shrimp and lobster like a pro.

First and foremost, freshness is key. It’s highly suggested to choose fresh seafood. Shrimp and lobster that smell like the sea (not overly fishy) are ideal picks. Unsure about the freshness? Your local fishmonger is usually more than willing to assist.

Remember the adage, ‘when it comes to seafood, less is often more’? Apply this while applying heat. Overcooked shrimp and lobster turn rubbery and lose their much-beloved flavor. It’s better to slightly undercook them, as they continue to cook even after you remove them from the heat.

How to tell if your lobster or shrimp is done cooking? For shrimp, look for a pearly white color with pink-ish Accents. For lobster, it’s once the shell turns to a bright red shade.

Cooking times are crucial here. Keep in mind, on average:

  • Small to Medium Shrimp: 3 to 4 minutes
  • Large Shrimp: 5 to 7 minutes
  • Lobster Tails: 1 minute per ounce

Remember, these times are a guide – each stove and pan may behave differently.

Lastly, try not to thaw your seafood at room temperature, it increases the chance of bacterial growth. Instead, shift them from the freezer to the refrigerator the night before you cook, allowing them to thaw gradually. All’s well that starts well – same goes for your shrimp and lobster cooking adventure!

These tips should help refine your cooking technique and lend that extra finesse to your homemade shrimp lobster sauce. Give them a try and be a kitchen superstar.

Serving Suggestions

Now that you’re well-versed with both the shrimp lobster sauce recipe and the essential techniques to perfect it, let’s jazz up your serving game. Presentation is key – it’s what will make your dish stand out and get those foodie hearts racing.

Firstly, you just can’t go wrong with a bed of aromatic steamed jasmine rice. A staple in Asian cuisine, it pairs superbly well with the rich and complex flavors of your homemade shrimp lobster sauce. Scoop a humble portion onto a plate, creating a fluffy cloud-like base.

Alternatively, consider using egg noodles or rice noodles. They’re a refreshing change from the regular rice, absorbing the savory sauce brilliantly, and adding a new texture to your dish. They can be quickly prepared by boiling in water for a few minutes. Drain the water, immediately rinse with cold water, and they’re ready to blanket under your luscious shrimp lobster sauce.

More into low-carb or gluten-free? Cauliflower rice could be your new best friend. It’s an excellent rice substitute, ensuring you aren’t compromising on your dietary preferences whilst enjoying your homemade shrimp lobster sauce.

Speaking of dietary needs, for an extra protein kick, sprinkling a modest handful of toasted sesame seeds as garnish does the trick. Not only does it add a crunchy dimension, but also amps up the nutritional quotient. If you’re feeling adventurous, a dab of zesty lemon juice before serving enhances the overall freshness of the dish.

Let’s talk pairing. A glass of wine elevates your meal to a fine dining experience. Opt for a medium-bodied white wine like a crisp Sauvignon Blanc or a Chardonnay. Their high acid content cuts through the richness of the sauce, perfectly balancing the flavors.

Variations to Try

Now that you’ve mastered the art of making homemade shrimp lobster sauce, it’s time to experiment with some unique variations. Sprucing up your dish with these add-ons will surely give your culinary masterpiece a fun spin.

Feelin’ spicy? Add a kick to your sauce with Szechuan peppercorns. Just a small sprinkle gives a powerful punch! Looking for an extra layer of flavor? Throw in some star anise during the cooking process. It not only infuses your sauce with a subtle sweet, licorice-like flavor but also boosts the dish’s aromatic profile.

Next up, why not mix up your protein choices? Sure, shrimp is fantastic, but have you tried scallops or white fish? Both options bring a different textural experience, and guess what? They fully absorb the lobster sauce flavors too!

And, there’s no harm in experimenting with your choice of wine for deglazing. Apart from Sauvignon Blanc and Chardonnay, Pinot Gris brings an exciting twist. Its crisp, fruity character adds a pleasant contrast to the richness of the lobster sauce.

Plus, here’s a thought – try multi-grain rice instead of jasmine rice. It adds a great bite, is packed with nutrients and makes for an awesome healthy twist to your dish. If you’re a noodle fan, ditch the egg noodles for a day and try rice noodles or even zoodles (zucchini noodles) for a low-carb variation.

Below is a nutritional comparison of some suggested variations:

Variation Calories Carbs Protein Fat
Szechuan peppercorns 15 3g 0.6g 0.3g
Scallops 75 0.7g 14g 1g
Multi-grain Rice 212 44g 5g 1.5g

Remember, the success of these variations lies in your creativity and adventurous spirit. It’s all about experimenting and finding what tantalizes your taste buds the most.


So there you have it! You’re now equipped with all you need to craft the perfect homemade shrimp lobster sauce. Don’t forget to pair your meal with a medium-bodied white wine to elevate your dining experience. And remember, cooking is all about creativity. Feel free to spice things up with Szechuan peppercorns or add a unique twist with star anise. You can even switch up the proteins or try deglazing with Pinot Gris. And if you’re health-conscious, why not substitute regular rice with multi-grain or opt for alternative noodles? The sky’s the limit when it comes to culinary experimentation. So go ahead, take this knowledge and let your kitchen be your playground. Enjoy the process and most importantly, enjoy your homemade shrimp lobster sauce.

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