Ginger Scallion Lobster, a Cantonese-style dish often enjoyed in Chinese restaurants, especially for celebrations. It highlights sweet lobster meat, aromatic ginger, and fragrant scallions, all wok-tossed in a light savory sauce.
Ginger Scallion Lobster
Ingredients
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2 live lobsters (about 1 ½ – 2 lbs each), cleaned and chopped into pieces (claws cracked)
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4–5 scallions, cut into 2-inch pieces (reserve some for garnish)
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4-inch piece fresh ginger, peeled and julienned
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5 garlic cloves, minced
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2 red chilies (optional), sliced thinly
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½ cup cornstarch (for dredging lobster)
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1 egg white, lightly beaten (helps cornstarch stick)
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½ cup neutral oil (for frying, more if needed)
Sauce:
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp Shaoxing wine (or dry sherry)
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1 tsp sesame oil
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½ tsp sugar
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½ cup chicken stock (or water)
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1 tsp cornstarch mixed with 1 tbsp water (slurry, optional for thickening)
Instructions
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Prep the Lobster:
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Clean the lobsters and chop into manageable pieces (tail segments, claws cracked, body halved). Pat dry.
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Lightly coat the lobster pieces with beaten egg white, then dredge in cornstarch until evenly coated.
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Fry the Lobster:
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Heat the oil in a wok over medium-high. Fry the lobster pieces in batches until shells turn bright red and the meat is about 70% cooked. Remove and drain on paper towels.
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Make the Aromatics:
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Pour off excess oil, leaving about 2 tbsp in the wok.
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Add the ginger, garlic, and chilies. Stir-fry until fragrant (about 30 seconds).
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Toss in the scallions and stir briefly.
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Add the Lobster Back:
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Return the fried lobster to the wok.
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Pour in the sauce mixture (soy, oyster, wine, sesame oil, sugar, and chicken stock). Stir well to coat.
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Thicken (Optional):
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If you prefer a thicker glaze, drizzle in the cornstarch slurry and stir until the sauce clings to the lobster.
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Finish & Serve:
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Taste and adjust seasoning if needed.
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Garnish with extra fresh scallions.
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Serve immediately with steamed jasmine rice or noodles.
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