The first time I cooked this dish was when my father-in-law was visiting us. It is inspired the lobsters served at the Chinese restaurant. They look absolutely gorgeous with the bright red lobster shells and the meat tastes sweet. The fist time I made them I made them with smaller lobsters. This time we got lobsters that were much larger. What I didn’t realize until I was cooking it is the heads and claws were too big in comparison to the rest of the bite size pieces of lobster (I had kept the heads and claws intact). So I would recommend getting smaller lobsters as they are likely to cook more evenly. If you are looking for a special dish to share with someone special this definitely fits the bill!
Chinese Style Ginger-Scallion Lobster
2-4 Lobsters cut into small pieces (about 4-5 lbs total weight)
3 inch Ginger, sliced
4 cloves Garlic, minced
6 Scallions, cut into 1″ slices lengthwise
Corn flour (to lightly coat the lobsters)
3 tbsp Soy sauce (preferably light/low sodium)
1 tbsp Oyster sauce
2 -3 tsp Corn flour (to thicken gravy)
1/2 cup of cold Water
Oil for Cooking
Coat the lobster pieces with enough corn flour to lightly coat the pieces. Heat oil in a large wok. Fry the lobster pieces in batches. The lobster shells should turn turn. This should not take very long about a minute or so. Set the lobster pieces aside. Reduce oil from the wok until there is about 2-3 tablespoon or so oil left. Add ginger, garlic and scallions and stir fry for about 30 seconds or until fragrant. be careful not to burn the garlic. Add the lobster pieces. Add soy sauce and oyster sauce. Stir fry for another 30 seconds to a minute. In a small bowl mix the corn flour for gravy with the cold water and add it to the wok. Cook for 30 seconds more and your lobster is ready to be served.
This dish can be served with fried rice, plain rice or noodles!
It will serve 2-4 people if there are no other side dishes.