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 furtherLobster Cantonese With Savory Sauce Recipe - The …thespruceeats.comCantonese-Style Lobster With Ginger & Scallions Recipe - …seriouseats.comChinese GINGER SCALLION LOBSTER recipe Simple and …youtube.comCantonese Style Lobster - Allrecipesallrecipes.comGinger Scallion Lobster (蔥薑龍蝦) - Wok and Kinwokandkin.comRecommended to you based on what's popular • Feedback
Lobster with Ginger and Scallions
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WEBSep 19, 2023 · Pull out the lobster meat and set aside in the refrigerator. Reserve the lobster shells. Cook ginger slices and onion in a large pot …
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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 gently softened, about 1 minute. …
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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 …
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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 …
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 …
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 …
WEBJun 2, 2013 · Marinate the lobster pieces with the grated ginger and wine for 15 minutes. Mix all the sauce ingredients in a bowl. Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to …
WEBOct 23, 2020 · Stir fry the lobster in ginger scallion sauce: Add all ginger scallion stir fry ingredients to the wok. Cook 1 min until fragrant. Toss the lobster in and stir fry for 2 …
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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 …
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WEBOct 21, 2023 · Antonis Achilleos. "Lobster provides a great source of protein, is low in saturated fat and is rich in vitamins and minerals, including vitamin B12, copper, zinc, …
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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 …
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WEB5. In another large pan, turn up to high heat, add cooking oil, shred ginger and chopped scallion. Pan-fry until sauté. Put the cooked lobster into the pan, stir-fry for a while. …
WEBStep 2: If starting with split lobster tails, move ahead to the next step. If starting with whole lobster: Place whole lobster on a sturdy cutting board. Apply slight pressure to your …
WEBOct 16, 2013 · 1/4 cup plus 1 tablespoon low-sodium soy sauce; 1 tablespoon cornstarch; 1 tablespoon water; 1/2 cup homemade or low-sodium store-bought chicken stock; 1/3 …