Ginger Scallion Lobster

🦞 Ginger Scallion Lobster

✨ Restaurant-style at home in under 30 minutes!

Ingredients (Serves 2–3)

Lobster

2 live lobsters (about 1½ lbs / 680 g each)

½ cup cornstarch (for coating)

1 tsp salt

Neutral oil (peanut, canola, or vegetable — for shallow frying)

✅️Aromatics & Sauce

3 tbsp ginger, finely julienned

4–5 scallions, cut into 2-inch pieces (separate white & green parts)

3 cloves garlic, minced

1 small red chili, sliced (optional)

2 tbsp Shaoxing wine (or dry sherry)

½ cup chicken stock (or water + pinch bouillon)

1 tbsp oyster sauce

1 tbsp soy sauce

½ tsp sugar

1 tsp sesame oil

👉Preparation:

1️⃣ Prep the Lobster

Chill lobsters in freezer (20–30 min), then quickly dispatch with a cut between the eyes.

Twist off claws, split tails, and cut body into halves or thirds.

Crack claws slightly with the back of a knife.

Pat dry, season with salt, and toss pieces in cornstarch.

2️⃣ Fry the Lobster

Heat oil in wok to 350°F (175°C).

Fry lobster pieces in batches for 1–2 min until shells turn red and meat is 80% cooked.

Remove and drain on paper towels.

3️⃣ Make the Sauce

Discard most frying oil, leaving 2 tbsp.

Stir-fry ginger (30 sec), then garlic + scallion whites (30 sec).

Add Shaoxing wine (let it sizzle), stock, oyster sauce, soy sauce, and sugar.

Return lobster and toss to coat for about 1 min.

4️⃣ Finish & Serve

Toss in scallion greens, chili, and sesame oil. Stir briefly (keep scallions vibrant).

Plate and spoon sauce over lobster. Serve hot!

👨‍🍳 Chef’s Tips

✅ Extra saucy: Double stock + oyster sauce for rice-friendly gravy.

✅ Glossy finish: Add a cornstarch slurry (1 tsp cornstarch + 2 tsp water) at the end.

✅ No live lobster? Use raw lobster tails or large shrimp (shorter fry time).