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–+ servings

Ginger Scallion Lobster

Mouthwatering lobster, delicately fried and then stir-fried to perfection with fragrant aromatics.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Chinese
Servings 2 Servings

Equipment

  • 1 Wok, for frying and stir frying or 1 sauce pot for frying and a large pan for stir-frying
  • 1 Thermometer optional
  • 1 Large sieve
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Small bowl for mixing cornstarch slurry
  • 1 Platter

Ingredients
 

  • 2 large lobsters
  • 1 cup cornstarch
  • 1 quart neutral oil for frying
  • 2 tbsp neutral oil
  • 3 inch piece of ginger
  • 1 bundle scallions (approximately 6 scallions)
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp white pepper powder

Instructions
 

Prep

  • Ask your seafood monger to prepare the lobsters; 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.
  • Heat 1 quart of oil in a wok or sauce pot on low heat until it reaches 350-375°F (177-190°C).
  • Peel the ginger root and slice into coins. Trim and discard the ends of the scallions. Separate the scallions into scallion greens and whites. Then cut each section into 2-inch pieces.
    From top left to bottom left, two lobsters that have been cut into chunks, cornstarch, water, scallion whites, scallion greens, ginger, oil, cornstarch, white pepper powder, sugar, and soy sauce
  • Coat lobster pieces with cornstarch, focusing only on the meaty parts, leaving the shell uncoated.

Cook

  • When the oil reaches a temperature between 350-375°F (177-190°C), it is ready for use.
    If you don't have a thermometer, you can test the oil readiness by placing a small piece of cornstarch batter into it. If it starts to bubble immediately, the oil is ready for use.
  • Fry lobster pieces in batches for 2 minutes until almost fully cooked, then drain the lobster over a sieve. Claws will need an extra minute. Set the oil aside.
  • Allow the oil to cool completely. Once cooled, transfer it into a measuring cup with a pour spout for easy rebottling and reuse.
  • In a large pan over high heat, heat for 2 minutes. Add 2 tablespoons of oil and heat for 1 minute.
  • Meanwhile, combine water and cornstarch, mixing until dissolved.
  • Add in the ginger and white scallion sections and stir fry for 30 seconds.
  • Add lobster, white pepper, sugar, soy sauce, and cornstarch slurry. Stir-fry until liquid evaporates (about 2 minutes).
  • Turn off the stove, add green scallions, stir-fry for 30 seconds, then plate. Enjoy hot.
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    An overhead shot of a pile of vibrant reddish-orange lobster, coated in a savory blend of ginger, scallion whites, and scallion greens, in a large skillet.
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