Best Lobster Cantonese Recipe

Shun Lee's Lobster Cantonese Recipe NYT Cooking

WEBVegetable oil for deep-frying; 1 1½ pound raw lobster, cut into pieces (see note) or three 3-ounce raw lobster tails in the shell, chopped into …

Rating: 4/5(85)

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CantoneseStyle Ginger Scallion Lobster The Woks of …

WEBDec 12, 2014 · Add 2 tablespoons oil to the wok, along with the ginger. Let the ginger fry for about 30 seconds, until fragrant. Add the white portions …

Rating: 4.9/5(46)
1. Remove 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).
2. Cut 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.
3. Remove 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 dish, or include it in this dish. We left it out (some people don't like the strong flavor).
4. Split 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 piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. You can adjust this according to the size of the lobster.

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Ginger Scallion Lobster (蔥薑龍蝦) Wok and Kin

WEBJan 26, 2021 · In a wok or deep pan, heat up the oil on high and fry the shellfish in batches of 3-4 for 40 seconds or until the outside is just …

1. Wash and cut the spring onions into 10cm (3.9") segments, then leave aside for later.
2. Lightly coat the lobster with the potato starch so there is a thin layer on the outside of each piece.Tip: Toss the pieces in a colander with the starch to shake off any excess.
3. In a wok or deep pan, heat up the oil on high and fry the shellfish in batches of 3-4 for 40 seconds or until the outside is just cooked. Drain the oil and transfer the lobster onto a plate.
4. Add 4 tbsp oil into the wok on high heat and stir fry the ginger and garlic for 30 seconds or until fragrant.Note: You can reuse some of the oil used for frying from earlier.

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