Kosher Blog

“Lobster” Sauce

From the Kosher Conversions Dept.:
Lobster sauce was my Chinese dish of choice as youngster. For the unfamiliar, it is a thick, dark sauce of ground meat often served with shellfish. There is, however, no lobster even in the treyf lobster sauce served at your local Chinese restaurant. Pork, however, is an ingredient, which is why this “conversion” is necessary.

This recipe is the closest I’ve come so far to the lobster sauce of my youth. It’s a bit thinner and lighter of a sauce, but I still enjoy it quite a bit. Feel free to vary the amount of soy sauce you use, to omit the egg altogether, or to add vegetables (like peas or green beans) for a healthier result. Serve over rice (my favorite is Nishiki).

There’s-No-Lobster Sauce
1 lb. ground turkey
2 cloves garlic, finely minced
1/4 cup vegetable oil
8 green onions, thinly sliced, white parts only
1 1/2 cups boiling water
2 beef bouillon cubes
1/2 cup cold water
3 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon sugar
1 egg, slightly beaten

Saute turkey and garlic. Dissolve boullion cubs in boiling water. When meat is brown, add the vegetable oil, green onions, and bouillon mixture; bring to a boil. Mix remaining ingredients (except for the egg) and add to the mixture in the pan. Cook until thick, stirring constantly. Stir beaten egg briskly into the mixture.

Yield: 4 dinner servings.