Ginger and Scallion Lobsters
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PREP TIME: 30 minutes
SERVES: 2
TOTAL COOKING TIME: 15 minutes
INGREDIENTS
- 2 x 1 1/4 – 1 ½ live lobsters
- 2 tbsp corn starch
- 2 tbsp ginger (thinly sliced)
- 4 cloves garlic (thinly sliced)
- 4 sprigs scallion
- 1 tbsp chicken bouillon powder
- 1/2 tsp salt (or to taste)
- 1 tsp sugar (or to taste)
- 1 cup chicken broth
- 4 tbsp corn starch slurry (2 tbsp corn starch mixed with 2 tbsp cold water)
- 2 cups cooking oil (for frying)
- 2 tbsp Shaoxing rice wine
DIRECTIONS
- Wash and cut the scallion onions into 4”segments. Clean and slice ginger and fresh garlic gloves. Set aside.
- Prepare the live lobsters as follows: Put the lobsters in the freezer for 10 minutes. This puts slows their metabolism, de-sensitizes them, and makes them easier to handle. Cut off the mouth portion of the lobster head with a cleaver or chef’s knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside. Remove the green mustard, innards and the sand tract to include it in this dish. 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.
- Lightly coat the lobster with the corn starch so there is a thin layer on the outside of each piece.
- In a wok or deep pan, heat up the oil on high and fry the lobsters 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.
- Add the semi-cooked lobster in. Add the Shaoxing rice wine around the edge of the wok, toss with the aromatics and cook for 1 minute with lit closed to flavor the lobsters with the ginger and scallions flavor.
- Pour the chicken broth 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 corn starch slurry while stirring until it thickens.
- Serve ginger and scallions lobsters immediately while hot.