DirectionsStep1Put the lobsters in the freezer for 10 minutes. This puts slows their metabolism, de-sensitizes them, and makes them easier to handle.Step2Remove the head shell to dispatch the lobster. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants).Step3Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside.Step4Remove and discard the lobster gills, which are inedible. Remove the green mustard, innards and the sand tract. Rinse all the lobster pieces under cold running water. You can discard the mustard, use it in another …Step5Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that …Step6Separate the elbow joint from the claws and split each claw with a cleaver (using a mallet may help).Step7Let all of the lobster pieces drain of excess water after you rinse them and pat dry with a paper towel.Step8Mix the flour and cornstarch in a shallow bowl, and lightly dredge the lobster pieces. Dredge only the exposed meat to seal in the juices.Step9At this point, many restaurants deep fry the lobster in a large wok to quickly seal in the juices. This process only takes 20 seconds or so, but for home cooking, we'll use a smaller pot and fry in batches. This flash fr…Step10Heat 2 cups of oil in a small pot to about 350 degrees F, and drop the lobster into the pot a couple pieces at a time for about 10 seconds. Remove to a sheet pan to drain. The shells should turn bright red almost in…Step11To finish the dish, start with a clean wok over high heat. Add 2 tablespoons oil to the wok, along with the ginger. Let the ginger fry for about 30 seconds, until fragrant.Step12Add the white portions of the scallions and the lobster. Stir fry on for 20 seconds, keeping the heat cranked up as high as it'll go.Step13Pour the wine around the perimeter of the wok and immediately cover it. Let it cook for about 2 minutes. This step infuses or "bakes" the lobster with the ginger and scallion flavor.Step14Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and the rest of the scallions. Stir fry for another minute. You can add a couple tablespoons of water if the wok is too dry. Serve!IngredientsIngredients2 Live Lobsters (1 1/4 to 1 1/2 pounds each)2 tablespoonsAll Purpose Flour1 tablespoonCornstarch2 cupsOil (for flash deep frying; plus 2 tablespoons)6 slicesGinger3 Scallions (cut into 2-inch pieces)2 tablespoonsShaoxing Wine1 tablespoonSoy Sauce¼ teaspoonSesame Oil0.12 teaspoonSugar0.12 teaspoonWhite Pepper (ground)See moreNutritionalNutritional260 Calories15 gTotal Fat45 mgCholesterol7 gCarbohydrate520 mgSodium12 gProteinFrom thewoksoflife.comRecipeDirectionsIngredientsNutritionalExplore furtherChinese GINGER SCALLION LOBSTER recipe Simple and …youtube.comLobster Cantonese With Savory Sauce Recipe - The …thespruceeats.comCantonese-Style Lobster With Ginger & Scallions Recipe - …seriouseats.comCantonese Style Lobster - Allrecipesallrecipes.comGinger Scallion Lobster (蔥薑龍蝦) - Wok and Kinwokandkin.comShun Lee's Lobster Cantonese Recipe - NYT Cookingcooking.nytimes.comRecommended to you based on what's popular • Feedback
Lobster with Ginger and Scallions
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WEBFeb 2, 2024 · In a clean wok, heat 2 tablespoons of neutral oil over medium-high heat. Toss in the ginger and saute for 30 seconds, or until fragrant. Add the white part of the scallions and saute for another 30 seconds, before adding in the minced garlic. Saute for 30 seconds then add lobster chunks and stir to mix well.
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WEBJul 25, 2023 · Add ginger, scallions, hot pepper, and yellow chives (if using) and cook, stirring and tossing constantly, until fragrant and very …
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WEBSep 9, 2015 · Sauce. In a bowl combine together cooking wine, soy sauce and corn starch, mix well to combine then add and stir in the chicken stock. Set it aside. In the same wok used to fry lobsters drain the oil leaving 2 …
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WEBMar 12, 2014 · Coat the lobster in cornstarch or flour. Set aside. Heat olive oil in a large pan or wok on medium-high heat. Add the ginger and smashed garlic to the wok. Cook until fragrant, about one minute. Add …
WEBJun 16, 2013 · Coat bottom lightly with oil. 3) Drop in lobster pieces, and flip over after the color changes to red on one side. Add in ginger, the white parts of scallions, soy sauce, and wine. Sauté together for about two …
WEBAdd 4 tbsp oil into the wok on high heat and stir fry the scallion, ginger and garlic for 30 seconds or until fragrant. 6. Add the semi-cooked lobster in along with the extracted green mustard, innards and the sand tract saved from Step 2.
WEB1/2 cup homemade or store-bought low sodium chicken stock. 2 lobsters, preferably soft shell, about 1 1/4 pounds each. 1 quart vegetable, canola, or peanut oil. 1/2 teaspoon white pepper. 1 teaspoon salt. 2-inch knob ginger, peeled and cut into fine matchsticks. Small bunch scallions, whites finely sliced on the bias
WEBCantonese-style Ginger Scallion Lobster With Lobsters, All Purpose Flour, Cornstarch, Oil, Ginger, Scallions, Shaoxing Wine, Soy Sauce, Sesame Oil, Sugar, Ground White Pepper For an even better recipe …
WEBIn case you are a huge fan of lobster, you should never miss a flavorsome dish as ginger scallion lobster.This Cantonese-inspired recipe would be best to be served on a gathering table at the weekend or just a random day when you feel like eating lobster with strong taste, so stir-fried lobster with scallion and ginger would be the best idea. In this post, …
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WEBJan 14, 2023 · Prepare the live lobsters by cutting them into bite-sized pieces. Prepare the ginger, garlic, and scallions. Next, prepare the sauce. Add the 2 cups of the chicken stock, sesame oil, salt, sugar, and white …
WEBAug 11, 2020 · Instructions: Combine wine, soy sauce and 1 tablespoon corn starch in a small bowl and mix with a fork until smooth. Stir in chicken stock. Set aside. Add 1 inch of water to a pot or wok fitted
WEBCombine the scallions and ginger in a bowl and salt generously. Let sit for 20 minutes to bring out the flavor and moisture. Combine all the liquids and emulsify in a blender or with a whisk. Add the ginger scallion mixture, taste and adjust seasonings. For the noodles
WEBMay 9, 2020 · To cook the lobster: Add 1 TBSP of oil to a hot pan and then add in the sliced ginger and scallions. Sauté for 1 minute or until fragrant. Add 1 cup chicken stock. Add 1 TBSP Chinese cooking wine. Add 1 TBSP light soy sauce. Add 1 TBSP sugar. Add ½ TSP salt. Add in lobster pieces and stir fry for a few minutes.
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WEBJul 9, 2016 · Stir for about 30 seconds until sizzling, and add 1 tablespoon butter and the soy sauce. Once the butter is melted, remove from the heat. Once the scallion ginger mixture is cooled completely, transfer to a …
WEBApr 24, 2024 · Remove most of the oil from the wok, leaving just approximately 1 to 2 tablespoons. Heat oil over medium-high heat, then add the garlic and ginger. Saute for 1 to 2 minutes, then add Shaoxing wine, stir for 1 minute. Add soy sauce, oyster sauce and water, then bring mixture to a simmer.
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