📝 About This Recipe
This dish is a cornerstone of Cantonese haute cuisine, celebrating the natural sweetness of succulent lobster through the ancient technique of 'wok hei' or breath of the wok. By flash-frying the lobster at intense heat with aromatic ginger and crisp spring onions, we create a delicate silken glaze that clings to the shell without masking the seafood's integrity. It is an elegant, aromatic masterpiece that balances textural crunch with tender, butter-poached interior notes.
🥗 Ingredients
The Lobster
- 1.5 lbs Live Blue Lobster or Maine Lobster (cleaned and dispatched into 2-inch chunks)
- 1/2 cup Cornstarch (for dusting the meat)
- 3 cups Grapeseed Oil (for flash-frying)
Aromatics
- 3 ounces Fresh Ginger (peeled and sliced into thin coins)
- 6 stalks Spring Onions (Scallions) (cut into 2-inch batons, whites and greens separated)
- 3 cloves Garlic (thinly sliced)
- 2 small Shallots (finely minced)
- 1 piece Fresh Red Chili (deseeded and julienned for subtle heat)
The Finishing Glaze
- 2 tablespoons Shaoxing Rice Wine (premium aged quality)
- 1 tablespoon Superior Light Soy Sauce
- 1/2 cup High-Quality Chicken Stock (unsalted)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Sugar (to balance the salt)
👨🍳 Instructions
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1
Prepare the lobster by removing the claws and tail. Chop the tail into 3-4 medallions (keep the shell on) and crack the claws gently with the back of a knife to allow heat and sauce to penetrate.
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2
Pat the lobster pieces completely dry with paper towels. Lightly dredge only the exposed meat areas in cornstarch, shaking off any excess. This creates a barrier that keeps the meat succulent.
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3
In a preheated wok, add the 3 cups of grapeseed oil and heat to 375°F (190°C). Carefully flash-fry the lobster pieces for 60-90 seconds until the shells turn bright red. Remove and drain on a wire rack.
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4
Carefully pour out the frying oil into a heat-proof container, leaving about 2 tablespoons of oil in the wok.
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5
Over high heat, add the ginger coins to the wok. Stir-fry for 30 seconds until the edges are golden and the aroma is released.
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6
Add the shallots, garlic, and the white parts of the spring onions. Toss rapidly for 20 seconds to avoid burning the garlic.
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7
Return the lobster pieces to the wok and toss with the aromatics using a rhythmic folding motion.
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8
Pour the Shaoxing wine around the perimeter of the wok so it sizzles and evaporates instantly, deglazing the surface.
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9
Add the chicken stock, light soy sauce, sugar, and white pepper. Cover the wok with a lid for 1 minute to allow the lobster to steam through in the savory liquid.
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10
Remove the lid and add the green parts of the spring onions and the red chili. Stir-fry on maximum heat until the liquid reduces into a glossy, thick glaze that coats the lobster.
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11
Drizzle the sesame oil over the dish for a final hit of fragrance and give one last toss.
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12
Plate immediately, stacking the lobster pieces to create height, and pouring the remaining bits of ginger and scallion over the top.
💡 Chef's Tips
Ensure the lobster is bone-dry before dredging in cornstarch to prevent a gummy texture. Use a high-smoke point oil like grapeseed or peanut oil; olive oil will burn at the temperatures required for this dish. Don't overcook the lobster during the flash-fry; it should be about 70% cooked before it returns to the wok for the final glaze. If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 teaspoon of water and stir it in during the final 30 seconds of cooking. Always use the freshest ginger possible; older ginger can be fibrous and overly bitter.
🍽️ Serving Suggestions
Serve with a bowl of steamed jasmine rice or longevity noodles to soak up the aromatic ginger sauce. Pair with a crisp, high-acidity white wine like a Dry Riesling or a Chablis to cut through the richness. A side of flash-steamed baby bok choy with a hint of oyster sauce provides a perfect textural contrast. For a truly fine-dining experience, serve with a pot of aged Pu-erh or Jasmine Pearl tea. Garnish with a few sprigs of fresh cilantro or micro-greens for a modern aesthetic touch.