Lobster with Kon Shi Sauce

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Credit: Joseph Poon
Skills for Culinarians Day Cookbook, July 2004


1 1/4 pounds lobster, cut up
1 cup cornstarch
Oil For deep-frying
1 cup cooked lemon-pepper linguini
Chinese parsley, for garnish
Red capers, for garnish

Kon Shi Sauce
2 T sugar
1/4 t salt
3 T sticky-rice-wine vinegar
1/2 t ground ginger
1/2 t ground garlic
1/4 t hot pepper sauce
1/2 cup ketchup
1/2 cup chardonnay


1) Dust lobster with cornstarch. Deep-fry for 2 minutes, or until it's cooked.

2) Heat wok. Add sauce ingredients; stir in cooked lobster. Mix well. Plate nest of linguini; arrange lobster on top. Garnish with Chinese parsley and red capers.


4 portions


Main Dish, Seafood

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Association of Nutrition & Foodservice Professionals