Chinese lobster sauce with pork and fermented black beans is one of thoe iconic dishes that brings back warm memories of Chinese takeout nights—the kind where the steam rises from a just-opened white carton, and the fragrance instantly fills your kitchen. Despite the name, there's often no lobster in the classic Chinese-American version of lobster sauce. Instead, it features savory ground pork, silky egg ribbons, and a deeply umami-packed sauce made with fermented black beans and aromatics. This recipe gives it an authentic twist by using traditional chinese lobster sauce ingredients while still staying accessible for the home cook.
This dish is commonly served over white rice or alongside shrimp in lobster sauce, and it pairs wonderfully with both seafood and poultry. It's cozy, it's comforting, and it's surprisingly simple to make with pantry staples. If you've ever scrolled through a mukbang seafood sauce video or searched for the perfect shrimp with lobster sauce Chinese recipe, this dish captures all those flavors in a deeply satisfying way—no takeout menu required.
Chinese Lobster Sauce with Pork and Fermented Black Beans
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Chinese
Wok or large skillet A wok is ideal for high-heat cooking and even sauce distribution, but a wide non-stick skillet works in a pinch.
Spatula or wooden spoon For breaking up the pork and stirring the sauce.
Measuring spoons and cups Precision matters, especially when working with strong flavors like fermented black beans.
Small bowl for cornstarch slurry You'll want this ready to go when the sauce needs thickening.
Whisk or Fork To beat the eggs before they go into the sauce.
For the main dish
- ½ pound ground pork not too lean; 80/20 works best
- 2 tablespoons fermented black beans rinsed and lightly mashed
- 2 teaspoons fresh ginger minced
- 3 cloves garlic minced
- 1 scallion thinly sliced (white and green parts separated)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry as a substitute
- 1½ cups chicken stock or seafood stock for more depth
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- 2 large eggs beaten
Optional: 6-8 medium shrimp, peeled and deveined (for that shrimp in lobster sauce feel)
For serving
- Steamed jasmine rice or white rice
- Additional scallions for garnish
Prepare all ingredients in advance.
This dish comes together quickly, so get your mise en place ready. Rinse and mash the fermented black beans, beat the eggs, slice your scallions, and measure your sauces.
Cook the pork.
Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the ground pork and cook until browned and cooked through, breaking it into small bits. This should take about 5-7 minutes.
Sauté aromatics.
Push the pork to one side of the pan and add a bit more oil if needed. Toss in the mashed fermented black beans, garlic, ginger, and white parts of the scallion. Stir-fry for about 30 seconds until fragrant.
Add liquids and seasonings.
Pour in the soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, and chicken or seafood stock. Stir everything together and bring to a simmer. This is when the dish begins to smell like your favorite chinese shrimp recipes.
Thicken the sauce.
Once the sauce is simmering, stir in the cornstarch slurry and let it bubble until thickened—about 1-2 minutes.
Add shrimp (optional).
If you're including shrimp, now’s the time to add them. Simmer gently until just cooked through, about 2 minutes. This adds a touch reminiscent of the best shrimp with lobster sauce recipe you'd find in a Cantonese restaurant.
Swirl in the egg.
Lower the heat slightly. Slowly drizzle the beaten eggs into the sauce while stirring gently in one direction to form silky ribbons. This step gives the dish its signature luxurious texture, similar to egg drop soup.
Finish and serve.
Turn off the heat, sprinkle with green scallions, and serve hot over steamed rice.
Pairings
Chinese lobster sauce is incredibly versatile and pairs well with both traditional and fusion sides:
- Rice: The classic pairing—jasmine or medium-grain white rice will soak up the rich sauce beautifully.
- Steamed or stir-fried vegetables: Think baby bok choy, Chinese broccoli (gai lan), or snow peas with garlic.
- Egg rolls or spring rolls: Crunchy and savory, these balance the softness of the sauce.
- Seafood-focused feasts: Pair it with butter-poached langostino for a rich side dish—perfect for langostino lobster recipes or even to mimic a lobster cantonese recipe.
- Try a dip on the side: Red lobster tartar sauce recipe or a homemade spicy juicy crab sauce recipe makes a fun twist if you're going full surf-and-turf.
FAQs
1. Can I use a different cut of pork?
Yes. While ground pork is traditional, you can also use finely chopped pork shoulder for a meatier texture. Avoid very lean cuts, as fat adds flavor and mouthfeel.
2. What kind of shrimp works best?
Medium to large shrimp are ideal. Look for peeled, deveined shrimp with tails off. Frozen works fine—just thaw and pat dry before cooking.
3. Is it okay to use pre-made lobster sauce or seafood sauce recipe as a base?
Absolutely. Some people use bottled lobster butter sauce or other pre-made Asian lobster sauce recipes as a shortcut. Just reduce the soy sauce and oyster sauce in the recipe if your base is already seasoned.
4. Can I make it vegetarian?
Yes, sub out the pork for crumbled tofu or finely diced mushrooms like shiitake. Swap chicken stock for veggie stock, and you still get a flavorful, umami-rich sauce.
5. Does this taste like actual lobster?
Not exactly, though it mimics the richness of lobster meat recipes. If you want to add actual lobster, diced tail meat folded in at the end would be a luxurious upgrade—great if you're exploring the best lobster tail recipe or want to recreate shrimp and lobster sauce with real seafood.
