Ginger Scallion Lobster

Preparation

Prep the Lobster

Humanely kill the lobsters (place in freezer for 20–30 minutes before dispatching with a quick cut between the eyes).

Twist off claws, separate tail, cut body into halves or thirds.

Crack the claws slightly with the back of a knife.

Pat pieces dry, season lightly with salt, and toss in cornstarch until evenly coated.

Fry the Lobster

Heat neutral oil in a wok or deep pan to 350°F (175°C).

Fry lobster pieces in batches for 1–2 minutes until shell turns bright red and meat is about 80% cooked.

Remove and drain on paper towels.

Make the Ginger Scallion Sauce

Remove most of the frying oil, leaving about 2 tbsp in the wok.

Add ginger and stir-fry until fragrant (about 30 seconds).

Add garlic and scallion whites, stir another 30 seconds.

Add Shaoxing wine (let it sizzle), then chicken stock, oyster sauce, soy sauce, and sugar.

Return lobster to the wok, tossing to coat in sauce for about 1 minute.

Finish & Serve

Toss in scallion greens, red chili, and sesame oil. Stir briefly — scallions should stay vibrant and fresh.

Serve immediately on a large platter, spooning sauce over lobster.

Chef’s Tips

Extra saucy version: Double the stock and oyster sauce for more gravy to spoon over rice.

Restaurant-style gloss: Mix 1 tsp cornstarch with 2 tsp water and stir in at the end for a silky finish.

No live lobster? Use raw lobster tails or large shrimp — same method, shorter fry time.