Cantonese-Style Ginger Scallion Lobster

Cantonese-Style Ginger Scallion Lobster is a vibrant, flavorful dish featuring succulent lobster cooked with aromatic ginger, scallions, and a savory blend of seasonings. The lobster is flash-fried to crispy perfection, then stir-fried with ginger and scallions for a deliciously fragrant and tender dish that’s sure to impress.

Why You’ll Love This Recipe

This dish is a perfect combination of bold flavors and textures. The lobster meat remains juicy and tender, with a crispy exterior from the flash frying. The ginger and scallions infuse the lobster with aromatic flavors, and the balance of soy sauce, sesame oil, and white grape juice adds a depth of savory sweetness. It’s a sophisticated and delicious way to enjoy lobster, and the quick stir-frying technique ensures it’s ready in just 50 minutes.

Ingredients

• 2 live lobsters (1 ¼ to 1 ½ pounds each)

• 2 tablespoons all-purpose flour

• 1 tablespoon cornstarch

• 2 cups oil (for flash deep frying, plus 2 tablespoons)

• 6 slices ginger

• 3 scallions (cut into 2-inch pieces)

• 2 tablespoons white grape juice

• 1 tablespoon soy sauce

• ¼ teaspoon sesame oil

• ⅛ teaspoon sugar

• ⅛ teaspoon ground white pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Lobster:

1. Place the lobsters in the freezer for 10 minutes to slow their metabolism, making them easier to handle.

2. Remove the head shell and discard or trim them for presentation.

3. Cut off the lobster claws and smaller legs, setting them aside.

4. Discard the lobster gills, mustard, and sand tract. Rinse all lobster pieces under cold running water.

5. Split the lobster lengthwise from head to tail. Separate the tail into 3 equal pieces, giving you 6 total pieces.

6. Separate the elbow joints from the claws and split each claw with a cleaver.

7. Drain and pat dry all the lobster pieces with a paper towel.

Dredge the Lobster:

1. Mix the flour and cornstarch in a shallow bowl.

2. Lightly dredge the lobster pieces, making sure to coat the exposed meat to seal in the juices.

Flash Fry the Lobster:

1. Heat 2 cups of oil in a small pot to about 350°F.

2. Fry the lobster in batches for about 10 seconds, until the shells turn bright red.

3. Remove and drain on a sheet pan.

Stir-fry the Lobster:

1. Heat 2 tablespoons of oil in a clean wok over high heat.

2. Add the ginger slices and fry for about 30 seconds until fragrant.

3. Add the white portions of the scallions and the lobster. Stir-fry for 20 seconds on high heat.

Add Non-Alcoholic Substitute:

1. Pour the white grape juice around the perimeter of the wok, then immediately cover. Let it cook for about 2 minutes to infuse the lobster with the ginger and scallion flavors.

Finish the Dish:

1. Uncover the wok and add soy sauce, sesame oil, sugar, white pepper, and the remaining scallions.

2. Stir-fry for another minute. If needed, add a couple of tablespoons of water to prevent the wok from getting too dry.

Serve:

1. Serve the lobster immediately, garnished with the ginger and scallions.

Servings and Timing

• Servings: 4

• Prep Time: 35 minutes

• Cook Time: 15 minutes

• Total Time: 50 minutes

Variations

• Non-seafood Version: Try using chicken, shrimp, or tofu instead of lobster for a variation of this dish.

• Add Vegetables: Include vegetables like bell peppers, carrots, or mushrooms in the stir-fry for extra texture and flavor.

• Spicy Kick: Add a few slices of fresh chili or a splash of chili oil to the wok for a spicier version.

Storage/Reheating

• Storage: This dish is best served immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.

• Reheating: Gently reheat in a wok or skillet over low heat, adding a splash of water if needed to prevent drying out.

FAQs

Can I use frozen lobster for this recipe?

Fresh lobster is ideal for this dish, but if you use frozen lobster, make sure to fully thaw it before cooking.

Can I make this dish with a different type of seafood?

Yes, this recipe can be adapted for shrimp, scallops, or even crab, though cooking times may vary depending on the size of the seafood.

Do I have to deep fry the lobster?

Flash frying is key to achieving the right texture, but if you prefer a lighter dish, you can skip the frying step and simply stir-fry the lobster pieces.

What if I don’t have a wok?

You can use a large skillet if you don’t have a wok, though a wok is preferable for high-heat stir-frying.

Can I use a different type of oil for frying?

Yes, you can substitute vegetable oil with canola oil or peanut oil, but avoid using olive oil as it has a lower smoke point.

Can I make this dish in advance?

This dish is best served fresh, as the lobster can lose its texture and become tough if stored and reheated.

What can I serve with Cantonese-Style Ginger Scallion Lobster?

This dish pairs wonderfully with steamed rice, fried rice, or sautéed vegetables.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ingredients ahead of time and store them in the fridge, but it’s best to cook the lobster fresh for the best flavor.

Can I use regular grape juice instead of white grape juice?

White grape juice is recommended for its neutral, sweet flavor, but you can substitute it with apple juice.

What’s the best way to tell when the lobster is done?

The lobster should be bright red and firm to the touch. The meat should be opaque and tender but not overcooked.

Conclusion

Cantonese-Style Ginger Scallion Lobster is a flavorful and aromatic dish that’s perfect for impressing guests or indulging in a special meal. With its crispy lobster pieces, fragrant ginger, and savory sauce, it’s a dish full of texture and bold flavors. Simple to prepare but sophisticated in taste, this recipe will make any dinner feel like an occasion. Enjoy!

Print