Ginger Scallion Lobster

When I was young, my parents worked demanding seven-day shifts, so my maternal grandparents would help by babysitting my sister and I. Many of my earliest memories of food are from moments spent with my maternal grandma who I called Ahpo. I recall her spoon-feeding me pumpkin porridge, the sesame balls that she would have or a quick snack, and the ginger scallion lobster that she would stir-fry for us because she we loved it. Ahpo would treat us to ingredients and dishes she wouldn’t necessarily indulge in for herself. This recipe holds so much sentimental value, and it brings me joy that I get to share a piece of her love with you through it.

What is ginger scallion lobster?

Ginger scallion lobster (姜葱龙虾, jiāng cōng lóngxiā) features lobsters cooked in a savory sauce that is made out of aromatics and other seasonings. The lobster pieces are first lightly fried and then sautéed with ginger, scallions, soy sauce, white pepper, and thickened using a cornstarch slurry. This dish comes together quickly, making it an easy recipe to prepare.

It’s a timeless dish enjoyed to usher in prosperity and abundance during Chinese New Year. It is also often enjoyed at festivities such as weddings and birthdays. The seafood is considered a luxury. Also, the lobster’s naturally occurring red color symbolizes good fortune, making it a dish filled with positive associations for celebrations.

What does ginger scallion lobster taste like?

The lobster in ginger scallion lobster is very juicy and tender. The dish has a fragrant hint of white pepper and aromatic seasonings, accompanied by a subtle oniony taste. The overall taste is savory, enhanced by a delicious light coating from the cornstarch batter which I always love to nibble on first.

Why This Recipe Works

Ginger scallion lobster is an uncomplicated dish that brings the flavors of Chinese banquet dinners right to your dinner table. Making this recipe allows you to enjoy the same delicious taste you’d find in banquet style dinners, all while saving a considerable amount of money compared to dining out. Additionally, this recipe is very versatile—it’s effortless to scale down to a single serving.

It’s worth noting that my recipe intentionally excludes added salt, with soy sauce being the sole exception. Due to the inherent saltiness of lobster, you can confidently leave it out and still get a well-balanced dish. If this recipe interests you, be sure to also check out my Honey Walnut Shrimp, Crab Rangoon, Wonton Soup with Pork and Shrimp, Shrimp Dumplings (Har Gow), Shrimp with Miso Garlic Butter, and Scallops in Miso Garlic Butter.

Special Ingredients

What type of lobster do I need?

To prepare this dish, you’ll need to start with fresh, live lobster. Ask your seafood monger to prepare the lobsters for you. I usually request having the lobster prepped into 3-inch pieces in addition to the removal of the innards and gills. Lastly, have them split the lobster claws and tail lengthwise in half for even cooking and to eliminate the need for shell crackers. My local supermarket sells Canadian Lobster for approximately $25 for a large one. Typically, the head is left in the bag, and it can be cooked and plated for presentation. Once the lobster is prepped, it’s usually rinsed of its innards so can come a little wet. You can drain the lobster chunks in a sieve before use.

What is white pepper?

White pepper is derived from the same plant as black pepper, but is harvested at a different stage and has a beige appearance. It is often used in Chinese, Vietnamese, and French cuisine, and can be purchased finely ground into a powder or as whole peppercorns. White pepper has a milder and less complex flavor compared to black pepper, with a slightly earthy and musty taste. It is commonly used as a seasoning in dishes such as soups, stews, and marinades. Unlike black pepper, white pepper does not visibly speckle the food, making it a good choice for dishes that require a smooth appearance.

For Chinese dishes, always opt for finely ground white pepper powder. It is widely available in Asian grocery stores and can also be purchased online. It is important to note that white pepper should be used sparingly, as its flavor can easily overpower other ingredients if used in excess.