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where ginger, green onions, and soy sauce were used as stir-fry seasoning. The seasoning mixture was made into a sauce that was used in cooking lobster. Due to the cost of serving lobster for restaurateurs and their customers,
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cuisine. It is also sometimes found in
Polynesian-influenced Chinese food. It is a type of "white sauce" within Chinese cooking, meaning that it is mild and based on meat stock as opposed to soy sauce.
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The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. It can contain
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was eventually substituted in the recipe resulting in a dish commonly known as "Shrimp with
Lobster Sauce" (
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used and how the eggs are incorporated into the sauce. Lobster sauce in most of
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255:"Shrimp With Black Beans In Lobster Sauce Recipe - Genius Kitchen"
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The version of lobster sauce used in
Cantonese cuisine
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258:. Retrieved
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238:. Retrieved
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182:New England
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213:References
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281:Sauces
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199:shrimp
188:Origin
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207:蝦龍糊
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