Ingredients
- Lobster:
- 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)
- Flavoring:
- 6 slices ginger
- 3 scallions (cut into 2-inch pieces)
- Sauce:
- 2 tablespoons white grape juice
- 1 tablespoon soy sauce
- ¼ teaspoon sesame oil
- ⅛ teaspoon sugar
- ⅛ teaspoon ground white pepper
Instructions
- Prepare the Lobster: Place the lobsters in the freezer for 10 minutes to slow their metabolism, making them easier to handle. Remove the head shell and discard or trim them for presentation. Cut off the lobster claws and smaller legs, setting them aside. Discard the lobster gills, mustard, and sand tract. Rinse all lobster pieces under cold running water. Split the lobster lengthwise from head to tail. Separate the tail into 3 equal pieces, giving you 6 total pieces. Separate the elbow joints from the claws and split each claw with a cleaver. Drain and pat dry all the lobster pieces with a paper towel.
- Dredge the Lobster: Mix the flour and cornstarch in a shallow bowl. Lightly dredge the lobster pieces, making sure to coat the exposed meat to seal in the juices.
- Flash Fry the Lobster: Heat 2 cups of oil in a small pot to about 350°F. Fry the lobster in batches for about 10 seconds, until the shells turn bright red. Remove and drain on a sheet pan.
- Stir-fry the Lobster: Heat 2 tablespoons of oil in a clean wok over high heat. Add the ginger slices and fry for about 30 seconds until fragrant. Add the white portions of the scallions and the lobster. Stir-fry for 20 seconds on high heat.
- Add Non-Alcoholic Substitute: 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: Uncover the wok and add soy sauce, sesame oil, sugar, white pepper, and the remaining scallions. Stir-fry for another minute. If needed, add a couple of tablespoons of water to prevent the wok from getting too dry.
- Serve: Serve the lobster immediately, garnished with the ginger and scallions.
Notes
- Ensure the lobster pieces are dry before dredging to ensure a crispy coating.
- If you don’t have white grape juice, you can substitute with apple juice for a similar taste.
- For added heat, you can toss in some sliced fresh chili peppers with the ginger and scallions.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 70mg
