ginger scallion lobster

Cantonese ginger scallion lobster can be made with whole lobsters or just with lobster tails. Try this Chinese banquet classic with our step-by-step recipe!

Cantonese-Style Ginger Scallion Lobster

live lobsters ((1 ¼ to 1 ½ pounds each))

all purpose flour

cornstarch

oil ((for flash deep frying; plus 2 tablespoons))

ginger

scallions

shaoxing wine

soy sauce

sesame oil

sugar

white pepper

Remove the head shell to dispatch the lobster. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants).

Cut off the mouth portion of the lobster head with a cleaver or chef&#x27;s knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside.

Remove and discard the lobster gills, which are inedible. Remove the green mustard, innards and the sand tract. Rinse all the lobster pieces under cold running water. You can discard the mustard, use it in another dish, or include it in this dish. We left it out (some people don't like the strong flavor).

Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. You can adjust this according to the size of the lobster.

Separate the elbow joint from the claws and split each claw with a cleaver (using a mallet may help).

Let all of the lobster pieces drain of excess water after you rinse them and pat dry with a paper towel.

Mix the flour and cornstarch in a shallow bowl, and lightly dredge the lobster pieces. Dredge only the exposed meat to seal in the juices.

At this point, many restaurants deep fry the lobster in a large wok to quickly seal in the juices. This process only takes 20 seconds or so, but for home cooking, we'll use a smaller pot and fry in batches. This flash fry method cooks the lobster about 70% of the way through, enhances the lobster flavor, produces a rich color, and seals in the juices while preventing the tender meat from overcooking.

Heat 2 cups of oil in a small pot to about 350 degrees F, and drop the lobster into the pot a couple pieces at a time for about 10 seconds. Remove to a sheet pan to drain. The shells should turn bright red almost instantly.

To finish the dish, start with a clean wok over high heat. Add 2 tablespoons oil to the wok, along with the ginger. Let the ginger fry for about 30 seconds, until fragrant.

Add the white portions of the scallions and the lobster. Stir fry on for 20 seconds, keeping the heat cranked up as high as it'll go.

Pour the wine around the perimeter of the wok and immediately cover it. Let it cook for about 2 minutes. This step infuses or "bakes" the lobster with the ginger and scallion flavor.

Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and the rest of the scallions. Stir fry for another minute. You can add a couple tablespoons of water if the wok is too dry. Serve!

Celebrate in style with Ginger Scallion Lobster! Juicy lobster pieces are stir fried in a Cantonese sauce that&#039;s INCREDIBLY easy to make.

Ginger Scallion Lobster (蔥薑龍蝦)

tbsp potato starch

g / 0.07 lb ginger ((thinly sliced))

garlic ((thinly sliced))

spring onion

chicken bouillon powder

salt ((or

tsp sugar ((or

200 mL / 0.8 US cup water ((or chicken stock))

tbsp potato starch slurry ((2 tbsp potato starch mixed with 2 tbsp water))

US cup cooking oil ((for frying))

Wash and cut the spring onions into 10cm (3.9&quot;) segments, then leave aside for later.

Lightly coat the lobster with the potato starch so there is a thin layer on the outside of each piece.Tip: Toss the pieces in a colander with the starch to shake off any excess.

In a wok or deep pan, heat up the oil on high and fry the shellfish in batches of 3-4 for 40 seconds or until the outside is just cooked. Drain the oil and transfer the lobster onto a plate.

Add 4 tbsp oil into the wok on high heat and stir fry the ginger and garlic for 30 seconds or until fragrant.Note: You can reuse some of the oil used for frying from earlier.

Add the semi-cooked lobster in and toss with the aromatics for 1 minute.

Pour the water in and season with the salt, sugar and chicken bouillon powder. When it comes to a boil, turn the heat to low and slowly pour in the starch slurry while stirring until it thickens.

Serve immediately as is!

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Ginger Scallion Lobster (蔥薑龍蝦)

Top 2 ginger scallion lobster recipes from across the web

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Cantonese-Style Ginger Scallion Lob...

Ginger Scallion Lobster (蔥薑龍蝦)

The most viewed ginger scallion lobster recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine