Chinese Scallion Ginger Lobster
Ingredientsfor 2
380
Cal
44g
Protein
8g
Carbs
18g
Fat
- 12 whole lobsters (about 1.5 lbs each), cut into pieces
- 24-inch piece fresh ginger, julienned
- 36 stalks green onions, cut into 3-inch pieces
- 44 tablespoons vegetable oil
- 53 tablespoons soy sauce
- 62 tablespoons Shaoxing rice wine
- 71 tablespoon oyster sauce
- 81 teaspoon sugar
- 91 teaspoon sesame oil
- 101 tablespoon cornstarch dissolved in 3 tablespoons water
- 111/4 cup chicken broth
Instructions
- 1
Prepare lobster: humanely kill by inserting a knife between the eyes, then cut into pieces — claws cracked, body halved, tail cut into 2-inch sections. Pat pieces dry. The shells will impart flavor to the dish.
- 2
Heat wok to smoking hot. Add 3 tablespoons oil. Add lobster pieces cut-side down and cook without stirring for 3 minutes until the shells turn bright orange-red and the cut surfaces are golden. The shells should be fragrant and sizzling.
- 3
Add ginger and toss, cooking 1 minute until fragrant. Add Shaoxing wine and soy sauce — it will sizzle dramatically and steam. Add broth, oyster sauce, and sugar. Toss everything and cover for 3 minutes until lobster is fully cooked through.
- 4
Add cornstarch slurry, toss until sauce thickens to coat the lobster. Remove from heat, drizzle sesame oil.
- 5
Scatter green onions over the lobster. Serve immediately with crusty bread or steamed rice. This Cantonese classic celebrates the natural sweetness of lobster enhanced by the aromatic ginger-scallion sauce.