Despite the name, there's no lobster in lobster sauce. It's the light, garlicky sauce that Cantonese cooks traditionally served with lobster, and on Western takeaway menus it became a prawn dish in its own right.
The sauce is built from the pantry: chicken stock, soy sauce, Shaoxing wine and a few fermented black beans, thickened with cornflour and finished with ribbons of egg.
It's mild, comforting and very quick. Serve it over steamed rice so none of the sauce goes to waste.
