Lobster sauce

It can contain chicken broth, garlic, ginger, green onions, fermented black beans, and eggs, and is thickened with starch.

Some recipes incorporate pork mince and soy sauce.

"Lobster sauce" was invented in North America by Chinese restaurateurs inspired by a method of preparing lobster in Cantonese cuisine where ginger, green onions, and soy sauce were used as stir-fry seasoning.

[1] 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, shrimp was eventually substituted in the recipe resulting in a dish commonly known as "Shrimp with Lobster Sauce" (Chinese: 蝦龍糊).