Ginger Scallion Lobster Wok-Tossed

Succulent lobster tossed with ginger and scallion is one of those celebratory dishes that instantly brings the flavors of a bustling Cantonese restaurant to your own kitchen This Ginger Scallion Lobster will wow your dinner guests yet it is surprisingly simple to make at home Wok seared lobster embraced by a glossy savory sauce always vanished in minutes whenever I made this for my family

I still remember the first time I recreated this dish after a Lunar New Year feast My parents said it tasted just like the one we get from our favorite restaurant

Ingredients

• Lobster: Cleaned and chopped this delivers sweet and tender meat A fresh live lobster brings the most authentic taste but lobster tails will still work well Choose lively ones with firm shells from a reputable source
• Cornstarch: Gives a delicate crunch during frying and helps sauce cling to the shells Opt for a pure white cornstarch for best results
• Neutral oil: Ensures clean flavor and high smoke point for frying Look for peanut grapeseed or canola oil
• Garlic: Chopped finely releases rich aroma during the stir fry Select firm cloves without green shoots
• Ginger: Julienned strips impart a warm spiced kick to balance the seafood Choose heavy pieces with smooth skin
• Scallions: Cut into two inch pieces for staggered texture and color Use both white and green ends for full flavor
• Red chili: Adds a fresh burst of heat Choose a plump straight chili with glossy skin
• Shaoxing wine: Offers depth to the sauce If using dry sherry pick one without added sugar for cleaner flavor
• Chicken stock: Lends body to the sauce Homemade or low sodium varieties deliver cleaner taste
• Oyster sauce: Provides rich umami Try to select a version labeled premium for full flavor
• Soy sauce: Adds salt and savoriness Choose a naturally brewed or aged brand for smooth taste
• Sugar: Just a hint balances the savoriness
• Cornstarch slurry: Thickens the sauce so it clings perfectly
• Sesame oil: Drizzled at the finish for a nutty floral note Use toasted sesame oil for best results

Step by Step Instructions

Prep the lobster:

Pat the lobster pieces very dry with paper towels and sprinkle generously with salt and freshly ground pepper Dredge them all over in cornstarch making sure every nook gets a thin even coating This ensures crispness and that the luscious sauce will adhere in the last step

Fry the lobster:

Heat a wok or deep skillet with enough neutral oil to submerge the pieces Aim for one hundred eighty degrees Celsius The lobster should sizzle instantly when dropped in Fry in small batches for two to three minutes until the shells glow bright red and meat firms up Do not crowd the pan as this cools the oil Remove cooked pieces with a slotted spoon to drain on a plate lined with paper towels

Stir fry the aromatics:

Pour out the frying oil leaving two tablespoons in your wok Over medium high heat add julienned ginger and finely chopped garlic Stir constantly for about thirty seconds until they perfume the air Toss in the white parts of scallions and red chili Stir briskly so nothing scorches

Build the sauce:

Splash in Shaoxing wine and let it bubble for a few seconds so the alcohol evaporates Add chicken stock oyster sauce soy sauce and a touch of sugar Stir well and bring this to a lively simmer

Thicken the sauce:

Pour in the cornstarch slurry and keep stirring until the sauce lightly coats your spoon This should only take a minute

Toss lobster with sauce:

Gently return the fried lobster to the wok Use a large spoon or wok spatula to fold and toss until every piece is slicked with glossy sauce Add in the green ends of the scallions and drizzle a teaspoon of sesame oil Continue stir frying for another minute or two Be careful not to overcook or the lobster will toughen

Serve and garnish:

Slide everything onto a wide platter Top with extra slices of scallion and chili for color Enjoy piping hot with a bowl of steamed jasmine rice or silky egg noodles

Pin it

The aroma of ginger mingling with lobster reminds me of big family gatherings where laughter and plenty of steamed rice always filled the table My favorite moment is cracking open the lobster claws and getting every bit coated in that savory sauce

Storage Tips

Leftover lobster can be refrigerated in a tightly sealed container for up to one day The flavors mellow and deepen Overnight storage is fine but the lobster will lose some crispness Reheat gently on the stovetop with a splash of broth to keep it moist

Ingredient Substitutions

If you cannot find live lobster frozen lobster tails chopped into chunks make a good substitute Crab or large prawns can be used with the same seasonings For a vegetarian variation fried tofu cubes work beautifully with the savory sauce

Serving Suggestions

This dish shines next to simple sides such as garlic stir fried pea shoots or baby bok choy For a heartier meal serve over egg noodles The sauce seeps in for an extra treat Do not forget a pile of napkins for messy hands

Cultural History

Ginger scallion lobster is a Cantonese banquet staple symbolizing luxury and family joy It often appears at weddings birthdays and Lunar New Year spreads Sharing platters like this encourages connection and celebration with every bite

Frequently Asked Questions

→ Can I use frozen lobster instead of live?

Yes, frozen lobster tails can be substituted, though fresh yields the best texture and flavor. Thaw thoroughly before using.

→ What is Shaoxing wine and can I replace it?

Shaoxing is a Chinese cooking wine adding depth and aroma. Dry sherry or sake can be used as alternatives in a pinch.

→ How do I ensure the lobster stays tender?

Do not overcook when frying and stir-fry quickly with the sauce. Lobster cooks very fast and should remain just opaque.

→ Are there variations for shellfish allergies?

This method works well with large shrimp or firm fish filets, offering a similar taste profile without shellfish.

→ Any tips for extra flavor depth?

Add a spoonful of black bean or XO sauce in the stir-fry step, or use premium Shaoxing wine for richer notes.

→ What sides complement this dish best?

Steamed jasmine rice or simple noodles balance out the bold saucy flavors nicely. Fresh sautéed greens work well, too.