📝 About This Recipe
A quintessential masterpiece of Cantonese 'Yue' cuisine, this dish celebrates the natural sweetness of succulent lobster enhanced by the aromatic heat of fresh ginger and the brightness of spring onions. This classic banquet preparation utilizes the 'velveting' technique, where the lobster is lightly fried to lock in juices before being tossed in a savory, translucent glaze. It is a luxurious, fragrant, and visually stunning dish that brings the authentic flavors of a Hong Kong seafood house directly to your table.
🥗 Ingredients
Main Ingredients
- 2 lbs Live North Atlantic Lobster (cleaned and chopped into large chunks)
- 1/2 cup Cornstarch (for dredging the lobster pieces)
- 3 cups Vegetable Oil (for shallow frying; peanut oil is a great alternative)
Aromatics
- 3 ounces Fresh Ginger (peeled and sliced into thin coins or matchsticks)
- 6-8 stalks Scallions (Green Onions) (cut into 2-inch lengths, whites and greens separated)
- 3 cloves Garlic (thinly sliced)
- 1 small Shallot (finely minced)
The Savory Glaze
- 1/2 cup Chicken Stock (low sodium preferred)
- 1 tablespoon Shaoxing Rice Wine (dry sherry can be substituted)
- 1 teaspoon Light Soy Sauce (adds saltiness without darkening the sauce too much)
- 1/2 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1/4 teaspoon White Sugar (to balance the flavors)
- 1/4 teaspoon Ground White Pepper (for a subtle, floral heat)
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water to create a slurry)
👨🍳 Instructions
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1
Prepare the lobster by removing the rubber bands. Using a heavy chef's knife, split the head down the middle, remove the grain sac, and chop the tail into 3-4 chunks. Crack the claws slightly with the back of your knife to allow flavors to penetrate.
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2
Rinse the lobster pieces briefly under cold water and pat them thoroughly dry with paper towels. Any excess moisture will cause oil splattering.
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3
In a small bowl, whisk together the chicken stock, Shaoxing wine, light soy sauce, sugar, and white pepper. Set this sauce base aside.
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4
Place the 1/2 cup of cornstarch in a large bowl. Lightly dredge the exposed meat of the lobster pieces in the starch, shaking off any excess. This creates a barrier that keeps the meat tender.
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5
Heat the vegetable oil in a wok or deep skillet to 375°F (190°C). Carefully add the lobster pieces in batches.
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6
Flash-fry the lobster for about 1-2 minutes until the shells turn bright red and the meat is about 70% cooked. Remove with a slotted spoon and drain on a wire rack.
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7
Carefully pour out the hot oil into a heat-proof container, leaving about 2 tablespoons of oil in the wok.
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8
Return the wok to high heat. Add the ginger slices and stir-fry for 30 seconds until the edges are slightly golden and fragrant.
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9
Add the garlic, minced shallots, and the white parts of the scallions. Toss for another 30 seconds until the aromatics release their scent.
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10
Return the fried lobster pieces to the wok. Toss vigorously with the aromatics over high heat for 1 minute.
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11
Pour the sauce mixture around the edges of the wok so it heats up as it slides down to the center. Toss to coat the lobster evenly.
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12
Stir the cornstarch slurry and pour it into the center. Stir constantly until the sauce thickens into a clear, glossy glaze that clings to the lobster.
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13
Add the green parts of the scallions and the sesame oil. Give it one final toss to wilt the greens slightly.
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14
Transfer to a large warmed platter, stacking the pieces to recreate the shape of the lobster for a professional presentation, and serve immediately.
💡 Chef's Tips
Always use live lobster for the best texture; frozen lobster tends to become mushy when stir-fried. Do not over-fry the lobster in the first step; the goal is to sear the exterior while keeping the inside succulent. Ensure your wok is smoking hot before adding the aromatics to achieve 'Wok Hei' (the breath of the wok). If you prefer a spicier kick, you can add a few slices of fresh red chili along with the ginger. Patting the lobster dry is the most important step to prevent the cornstarch from turning into a gummy paste.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up the delicious ginger-scented gravy. Pair with a crisp, dry Riesling or a chilled Sauvignon Blanc to complement the sweetness of the seafood. Accompany with a side of stir-fried Bok Choy or Gai Lan (Chinese broccoli) with oyster sauce. For a traditional banquet feel, serve a light hot and sour soup or a corn and crab meat soup as a starter. Provide finger bowls with warm water and lemon slices, as this dish is best enjoyed using your hands.