Lobster sauce facts for kids
Lobster sauce is a special kind of sauce often found in Chinese restaurants in places like America and Canada. Even though it's called "lobster sauce," it actually doesn't have any lobster in it! It's known as a "white sauce" in Chinese cooking. This means it has a mild taste. It is usually made from meat broth, not soy sauce.
The way lobster sauce is made can be a little different from one restaurant to another. It often includes things like chicken broth, garlic, ginger, and green onions. Sometimes, it has fermented black beans and eggs. To make it thick, cooks add starch. Some recipes even use a little bit of ground pork and soy sauce.
The color of lobster sauce can change a lot! It might be pale white, light brown, or even yellow. This depends on how much soy sauce is used. It also depends on how the eggs are mixed in. However, in most of New England, a part of the United States, lobster sauce is usually thicker and brown.
Where Did Lobster Sauce Come From?
Lobster sauce was first created in North America by Chinese restaurant owners. They were inspired by a way of cooking lobster in Cantonese cuisine. This is a style of Chinese cooking from the Guangdong province. In this traditional method, ginger, green onions, and soy sauce were used to season stir-fried lobster.
The seasoning mixture was then made into a sauce. This sauce was used when cooking lobster. However, serving real lobster was quite expensive for both restaurants and their customers. Because of this, shrimp was eventually used instead of lobster in the recipe. This led to a popular dish called "Shrimp with Lobster Sauce."
