Chinese Chefs Developing Creative Lobster Dishes as Popularity Soars
SEAFOODNEWS.COM [Global Times] - April 24, 2015 -
Matching China's growing middle-class in recent years has been a burgeoning appetite for lobsters in the country.
"Lobsters are delicious, and also nice and red, a color that represents prosperity in the Chinese culture," said Chen Shanshan, a food writer, nutritionist and self-confessed lobster fanatic based in Shanghai and the US. "In the past, people thought of lobster as something fancy, but it's become more affordable.
Chen said that her favorite way of eating lobster was sautéed with ginger and scallion, an adaptation of famous Guangzhou dish that uses crab.
She said that the version of the dish using lobster was created by Cantonese migrants to Boston, where lobster is plentiful, several generations ago.
Other popular ways of eating lobster in China, said Chen, were sashimi style, in soups, or as a broth used to flavor rice.
"Western ways of preparing lobster tend to emphasize the natural taste," said Chen. "While Chinese ways of preparing of lobster usually add a lot of ingredients, like ginger and scallion, and sometimes the lobster meat will be pre-fried. The ways in which Chinese people cook lobsters have a greater emphasis on the overall taste, aroma and the color."
To Read Full Story Login Below.