📝 About This Recipe
A cornerstone of Hong Kong banquet dining, this dish celebrates the natural sweetness of succulent lobster by flash-frying it to lock in juices before tossing it in a fragrant, savory glaze. The classic pairing of pungent ginger and aromatic scallions cuts through the richness, creating a sophisticated balance of flavors that is both light and indulgent. It is a masterpiece of 'Wok Hei'—the breath of the wok—bringing a restaurant-quality celebration to your home table.
🥗 Ingredients
The Lobster
- 2 pieces Live Maine Lobster (approx. 1.5 lbs each, cleaned and chopped into large chunks)
- 1/2 cup Cornstarch (for dredging the lobster pieces)
- 3 cups Vegetable Oil (for flash-frying)
Aromatics
- 3 inch piece Fresh Ginger (peeled and cut into thin 1-inch planks)
- 8-10 stalks Scallions (cut into 2-inch lengths, whites and greens separated)
- 4 cloves Garlic (thinly sliced)
- 1 small Shallot (finely minced)
The Savory Glaze
- 1/2 cup Chicken Stock (preferably low-sodium)
- 2 tablespoons Shaoxing Rice Wine (or dry sherry)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Oyster Sauce (for extra umami)
- 1/2 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Sugar
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water to make a slurry)
👨🍳 Instructions
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1
Prepare the lobster by removing the rubber bands from the claws. Using a heavy chef's knife, split the head down the middle, remove the grit sac, and chop the tail into 4-5 medallions. Crack the claws slightly with the back of your knife to allow heat and sauce to penetrate.
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2
Pat the lobster pieces completely dry with paper towels. This is crucial for achieving a crispy exterior and preventing oil splatters.
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3
In a small bowl, whisk together the chicken stock, Shaoxing wine, light soy sauce, oyster sauce, sugar, and white pepper. Set aside.
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4
Dredge only the exposed 'meat' sides of the lobster pieces in the 1/2 cup of cornstarch, shaking off any excess. This creates a protective barrier that keeps the meat tender.
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5
Heat 3 cups of oil in a wok or large heavy-bottomed pot to 375°F (190°C). Flash-fry the lobster in batches for about 1-2 minutes until the shells are bright red and the meat is just opaque. Remove and drain on a wire rack.
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6
Carefully pour out the frying oil, leaving about 2 tablespoons in the wok. Reheat over high heat until shimmering.
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7
Add the ginger slices to the hot oil and stir-fry for 30 seconds until the edges are golden and fragrant.
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8
Toss in the garlic, shallots, and the white parts of the scallions. Stir-fry for another 30 seconds, being careful not to burn the garlic.
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9
Return the fried lobster pieces to the wok and toss vigorously with the aromatics for 1 minute to infuse the flavors.
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10
Pour the sauce mixture around the edges of the wok so it heats up before hitting the ingredients. Stir and toss for 1 minute.
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11
Give your cornstarch slurry a quick stir and pour it into the center. Stir constantly until the sauce thickens into a glossy glaze that coats every piece of lobster.
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12
Add the green parts of the scallions and the sesame oil. Give it one final toss, then transfer immediately to a warm platter and serve.
💡 Chef's Tips
Always use live lobster for the best texture; frozen lobster can become rubbery when flash-fried. Don't skip cracking the claws—it's the only way to ensure the thick meat inside gets seasoned and cooked at the same rate as the tail. Ensure your wok is smoking hot before adding the aromatics to achieve 'Wok Hei' (the breath of the wok). Work in small batches when frying the lobster to prevent the oil temperature from dropping, which leads to greasy meat. If you prefer a spicier kick, add two sliced Thai bird's eye chilies along with the ginger.
🍽️ Serving Suggestions
Serve with steaming bowls of jasmine rice to soak up the aromatic ginger-scallion sauce. Pair with a crisp, chilled Riesling or a dry Gewürztraminer to complement the sweetness of the seafood. Accompany with a side of stir-fried Bok Choy or Gai Lan with garlic for a complete Cantonese meal. A light Jasmine tea serves as the perfect palate cleanser after this rich dish. For a traditional banquet feel, serve over a bed of crispy fried egg noodles (Hong Kong style).