Steamed whole lobster with dried tangerine peel from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • celeste_8ryupw on March 04, 2026

    The only thing that makes me sad about this recipe is that with the expense of lobster I can’t have it more often. T-T

  • chawkins on August 16, 2019

    Steaming brought out the inherent sweetness of the lobster meat and the bean threads were great absorbing all the seasoning sauce and the lobster juice. The presentation was impressive but did not facilitate easy consumption especially when served to be shared as in a typical Chinese meal. Next time, I will forgo the pretty presentation and just chop up the lobster into pieces before steaming as that is how most Chinese lobster dishes are served.

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