Cantonese-Style Ginger Scallion Lobster

Method14 steps · about 50 min

1. 1

   Step 1: Chill the two whole lobsters in the freezer for 10 minutes before handling.

   Chill the whole lobsters · 10 minUses 2 live whole lobsters, 1¼–1½ lb each

2. 2

   Step 2: Remove the head shell from each lobster. Discard the head shells, or trim them if you wish to keep them upright on the serving plate for presentation.

   Uses The two chilled whole lobsters

3. 3

   Step 3: Cut off the mouth portion with a cleaver or chef’s knife. Cut or twist off the claws and cut off the smaller legs, keeping the claws and legs aside.

   Uses The lobster bodies, claws and smaller legs, excluding the removed head shells

   
4. 4

   Step 4: Remove and discard the gills, green innards and sand tract. Rinse all the lobster pieces under cold running water. Keep the body sections, claws and smaller legs for cooking.

   Uses The body sections and reserved claws and smaller legs · Cold running water, enough to rinse the lobster pieces

   
5. 5

   Step 5: Split each cleaned body lengthwise through the tail. Separate the meaty upper body section from each tail half, keeping it for cooking. Cut each tail half into three pieces, giving about six tail pieces per lobster; adjust the cuts to the lobster’s size. Keep the cleaned claws and smaller legs aside for the next steps.

   Uses The cleaned body and tail sections, with claws and smaller legs kept aside

   
6. 6

   Step 6: Separate the elbow joints from the reserved claws. Split each claw with a cleaver, using a mallet if needed. Place the lighter-coloured side facing up for cutting.

   Uses The cleaned claws reserved before the body and tail were cut

   
7. 7

   Step 7: Gather the cut body and tail sections, split claws and joints, and the smaller legs. Let excess rinse water drain away, then pat all the pieces dry with paper towels.

   Uses All cut body and tail pieces, excluding the claws and legs kept aside · The split claws and separated elbow joints · The cleaned smaller legs kept aside

8. 8

   Step 8: Mix the 2 tbsp flour and 1 tbsp cornstarch in a shallow bowl. Lightly dredge only the exposed meat of the dried lobster pieces, leaving the shells uncoated. Discard any unused dredge after coating.

   Uses Dried lobster pieces · 2 tbsp all-purpose flour for dredging · 1 tbsp cornstarch for dredging

   
9. 9

   Step 9: Cut the three scallions into 2-inch pieces and separate the white portions from the remaining greens. Have the ginger, wine and final seasonings ready, along with a clean wok and a tray for draining the lobster, before starting the quick cooking stages.

   Uses 3 scallions, cut into 2-inch pieces

10. 10

    Step 10: Heat the 2 cups flash-frying oil in a small pot to about 350°F/177°C. Fry the coated lobster a couple of pieces at a time for about 10 seconds per batch, until the shells turn bright red. Lift each batch onto the tray to drain and repeat with all the pieces. This is a brief first fry; the lobster finishes cooking in the wok. Keep the remaining frying oil out of the finishing wok.

    Flash-fry each lobster batch · 1 minUses 2 cups oil for flash-frying · The coated lobster pieces, a couple at a time; unused dredge has been discarded

    
11. 11

    Step 11: Heat a clean wok over high heat. Add the separate 2 tbsp fresh wok oil and all six ginger slices. Fry for about 30 seconds, until fragrant.

    Fry the ginger · 1 minUses 2 tbsp fresh oil for the finishing stir-fry · 6 slices ginger

    
12. 12

    Step 12: Add the white scallion pieces and all the flash-fried, drained lobster to the ginger in the wok. Stir-fry over high heat for about 20 seconds.

    Stir-fry the lobster and scallion whites · 1 minUses Hot ginger and fresh wok oil · The white portions of the three cut scallions · All drained lobster pieces, excluding the remaining flash-frying oil

    
13. 13

    Step 13: Pour the 2 tbsp Shaoxing wine around the perimeter of the wok and cover immediately. Cook covered for about 2 minutes.

    Cook the lobster covered · 2 minUses Stir-fried lobster, ginger and scallion whites · 2 tbsp Shaoxing wine

    
14. 14

    Step 14: Uncover and add the 1 tbsp soy sauce, ¼ tsp sesame oil, ⅛ tsp sugar, ⅛ tsp white pepper and all the remaining scallion greens. Stir-fry for about 1 minute. If the wok is too dry, add a couple of tablespoons water. Continue cooking as needed until the lobster meat is pearly or white and opaque throughout. Transfer the glazed lobster pieces to a platter and serve hot.

    Finish the lobster stir-fry · 1 minUses Covered-cooked lobster · 1 tbsp soy sauce · ¼ tsp sesame oil · ⅛ tsp sugar · ⅛ tsp ground white pepper · All the scallion greens reserved after separating the white portions · A couple of tablespoons water, only if the wok is too dry