Lobster Cantonese

Method14 steps · about 45 min

1. 1

   Step 1: Have a fishmonger dispatch and prepare the two fresh lobsters as bite-size shell-on pieces, removing the gills, innards and intestinal tract and cracking the large claws. Keep the prepared lobster refrigerated until cooking. Have the ginger and garlic minced and the scallions chopped before heating the wok.

   Uses 2 fresh whole lobsters, each 1¼–1½ lb (560–680 g), prepared by a fishmonger

2. 2

   Step 2: In a bowl, mix 2 cups of the chicken stock with the sesame oil (1 tsp), salt (¾ tsp), sugar (½ tsp) and white pepper (¼ tsp). Keep the remaining ¼ cup stock for the primary slurry.

   Uses 2 cups low-sodium chicken stock for the sauce · 1 tsp sesame oil · ¾ tsp salt, or to taste · ½ tsp sugar · ¼ tsp ground white pepper

3. 3

   Step 3: Mix 3 tbsp of the cornstarch with the reserved ¼ cup chicken stock to make the primary slurry. Set it aside and stir again immediately before using it.

   Uses 3 tbsp cornstarch for the primary slurry · Reserved ¼ cup chicken stock for the primary slurry

4. 4

   Step 4: In a separate small bowl, mix the remaining 1 tbsp cornstarch with 1 tbsp water. Keep this reserve slurry aside; use it only if the sauce needs extra thickening.

   Uses Remaining 1 tbsp cornstarch for the reserve slurry · 1 tbsp water for the reserve slurry

5. 5

   Step 5: Lightly beat the eggs (2), breaking the yolks while leaving some white and yellow contrast.

   Uses 2 eggs

6. 6

   Step 6: Measure the 1½ tbsp rice wine and keep it ready beside the stove.

   Uses 1½ tbsp clear rice wine

7. 7

   Step 7: Bring the 2 cups blanching water to a boil in the wok. Add the ground pork (4 oz), break up the clumps and boil for about 1 minute, until no longer pink and cooked through to 71°C/160°F. Drain through a fine strainer and give the pork a quick rinse. Discard the blanching and rinsing water, then rinse the wok for the stir-fry.

   Blanch the ground pork · 1 minUses 2 cups water for blanching the pork, discarded after cooking · 4 oz ground pork · Water, as needed for a quick rinse of the drained cooked pork

   
8. 8

   Step 8: Heat the cleaned wok over medium-high heat. Add the 2 tbsp neutral oil and minced ginger (¼ tsp); when the ginger sizzles, add the minced garlic (2 cloves), drained cooked pork and prepared lobster pieces. Stir-fry for 10–20 seconds.

   Stir-fry the lobster and pork · 1 minUses 2 tbsp neutral oil · ¼ tsp minced ginger · 2 cloves garlic, minced · Drained cooked ground pork, separate from discarded blanching and rinsing water · Prepared cleaned shell-on lobster pieces, separate from removed parts

   
9. 9

   Step 9: Pour in the measured rice wine and stir-fry for another 10 seconds.

   Stir-fry with the rice wine · 1 minUses Lobster and cooked pork with the sizzling aromatics and oil · All measured rice wine

10. 10

    Step 10: Pour in the mixed stock sauce, gather the lobster pieces into the centre of the wok and bring the liquid to a boil over high heat. Cover the wok.

    Uses All lobster, pork, aromatics and rice wine · All mixed stock sauce

    
11. 11

    Step 11: Cook covered over high heat for about 2 minutes, starting once the sauce is boiling. Stir or turn the pieces as needed so they heat evenly; the shells should turn red. Continue cooking as needed for the lobster meat to become pearly and opaque throughout.

    Cook the covered lobster · 2 minUses Lobster and pork in the boiling stock sauce

    
12. 12

    Step 12: Stir the primary slurry again, then gradually add half of it to the bubbling sauce, stirring gently until the sauce coats a spoon. If the sauce is too thick, add a little extra chicken stock. If it is too thin, stir the separate reserve slurry again and add only enough to reach a spoon-coating consistency. Keep unused slurry aside and discard it after cooking.

    Uses Cooked lobster and pork with bubbling stock sauce · Half the re-stirred primary cornstarch-stock slurry · Reserve cornstarch-water slurry, only as needed to thicken the sauce · Additional low-sodium chicken stock, only if needed to thin the sauce

    
13. 13

    Step 13: Lower the heat to a simmer. Slowly pour in the lightly beaten eggs and scatter in the chopped scallions (2). Let the eggs sit undisturbed in the simmering sauce for about 5 seconds.

    Begin setting the egg ribbons · 1 minUses Lobster and pork in the thickened sauce · All lightly beaten eggs · 2 scallions, chopped

14. 14

    Step 14: Gently fold the egg ribbons into the lobster sauce, keeping the white and yellow contrast. Cook until the egg is set and the egg-containing sauce reaches 71°C/160°F, and check that all lobster meat is pearly and opaque throughout. Transfer the finished lobster, pork and sauce to a large serving plate and serve promptly in four portions, with ready steamed white rice and cooked greens if desired.

    Uses Lobster, pork, sauce, egg ribbons and scallions · Ready steamed white rice, optional to serve · Ready cooked Chinese greens, optional to serve