Cantonese-Style Lobster with Ginger and Scallions

Name: Cantonese-Style Lobster with Ginger and Scallions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 12 yellow chives, cut into 2-inch pieces (optional); 118 milliliters cornstarch, divided; 2 inches ginger, peeled and cut into fine matchsticks; 2 lobsters, preferably soft shell, about 1 1/4 pounds each; 1 long green hot pepper, finely sliced on the bias; 118 milliliters homemade or store-bought low sodium chicken stock; 946 milliliters vegetable, canola, or peanut oil; 1 teaspoon salt; 1 bunch Small scallions, whites finely sliced on the bias; 59 milliliters Shaoxing wine or dry sherry; 1 Tbsp soy sauce; 1 teaspoons white pepper

Cantonese-Style Lobster with Ginger and Scallions is a gluten free, dairy free, and pescatarian main course. One serving contains 2981 calories, 16g of protein, and 316g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 3. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of salt, scallions, knob ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

Combine wine, soy sauce, and 1 tablespoon corn starch in a small bowl and mix with a fork until smooth. Stir in chicken stock. Set aside.

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Chicken Stock

Corn Starch

Soy Sauce

Wine

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Bowl

Add 1 inch of water to a pot or wok fitted with a steamer attachment and bring to a boil.

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Water

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Pot

Wok

Add lobsters and steam for 3 minutes.

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Lobster

Remove and transfer to cutting board. Allow to cool slightly.

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Cutting Board

Twist off tail and claws from lobsters.

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Lobster

Remove guts from lobster head and rinse clean for garnish. Using a heavy chef's knife or cleaver, split tails in half lengthwise, then into thirds crosswise forming six pieces.

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Lobster

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Chefs Knife

Cleaver

Transfer to a large bowl.

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Bowl

Cut both knuckles from each claw and add to bowl with tails.

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Bowl

Remove small side of claw by breaking it off by hand and add to bowl.

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Bowl

Cut each claw in half exposing meat and add to bowl.

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Meat

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Bowl

Heat oil to 375°F in a large wok, adjusting heat as necessary to maintain temperature. Season lobster with salt and pepper.

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Salt And Pepper

Lobster

Cooking Oil

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Wok

Add remaining cornstarch to bowl with lobster and toss until pieces are well-coated. Carefully add lobster pieces to hot oil one piece at a time until half of them have been added. Fry, agitating occasionally with a metal spider, until the cornstarch coating is crisp and pale golden brown, about 1 1/2 minutes.

Ingredients you will need

Corn Starch

Lobster

Cooking Oil

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Bowl

Transfer to a colander set in a bowl to drain. Repeat with remaining lobster pieces.

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Lobster

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Colander

Bowl

Pour off all but 1 tablespoon oil (save it for another use) and return wok to high heat until lightly smoking.

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Cooking Oil

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Wok

Add ginger, scallions, hot pepper, and yellow chives (if using) and cook, stirring and tossing constantly, until fragrant and very gently softened, about 1 minute. Return lobster to pan and toss to coat. Stir up wine mixture (cornstarch may have settled to the bottom of the bowl) and add to wok. Cook, stirring and tossing constantly until mixture has bubbled and thickened, coating the lobster and vegetables. Immediately transfer to a serving platter, garnish with lobster heads, and serve.

Ingredients you will need

Corn Starch

Chili Pepper

Vegetable

Green Onions

Lobster

Chives

Ginger

Wine

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Bowl

Frying Pan

Wok

Equipment

Ingredients

Servings:

yellow chives, cut into 2-inch pieces (optional)118milliliters

cornstarch, divided 2inches

ginger, peeled and cut into fine matchsticks 2

lobsters, preferably soft shell, about 1 1/4 pounds each 1

long green hot pepper, finely sliced on the bias 118milliliters

homemade or store-bought low sodium chicken stock 946milliliters

vegetable, canola, or peanut oil 1teaspoon

salt 1bunch

Small scallions, whites finely sliced on the bias 59milliliters

Shaoxing wine or dry sherry 1Tbsp

soy sauce 1teaspoons

white pepper

Recommended wine: Chablis, Chardonnay

Lobster on the menu? Try pairing with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Regnard Grand Chablis. It has 4.5 out of 5 stars and a bottle costs about 49 dollars.