Last Updated on September 8, 2020 by Simon Fan
Summer is a great time to enjoy lobsters when these majestic crustaceans migrate closer to shore and the warm weather makes it easier for lobster-fishing. More supply in the market means lower prices for lobster treats.
The conventional way of boiling lobsters and serving them with melted butter is certainly easy and fun and instantly transports you to the charming coastal towns in Maine.
However, boiling the crustacean dilutes the natural sweetness of its flesh. Other cooking methods, such as grilling, steaming, and stir-frying are probably better options.
When I cook delicate seafood such as lobster, I often look to Cantonese cuisine for inspiration. If you’ve had steamed fish prepared in the classic Cantonese way, you know that their minimalist approach of using soy sauce, ginger, and scallion—with a little help from steam—allows the natural flavors of the fish shine brightly.
The dish I’m introducing here is another Cantonese classic using the simple flavoring of ginger and scallion. There are several variations in the way the dish is prepared. Some call for a two-step cooking process to lock in the moisture of lobster flesh, by first oil-poaching chopped lobster pieces or briefly deep-frying them with a thin coating of cornstarch, followed by stir-frying them with aromatics and seasonings.
The preparation I like the most is stir-frying the lobster with ginger and scallions directly without pre-cooking. For me, this method creates a lighter and purer dish and stays true to the “less is more” approach.
Give this dish a try and you’ll be amazed at how simple yet spectacular it is!
Cantonese stir-fried lobster with ginger and scallions (广式姜葱龙虾)
Serves 2
Ingredients
2 lobster tails in shell, about 8 oz (230 g)
2 scallions, white and green parts separated and thinly sliced diagonally
1-inch (2.5 cm) piece of peeled ginger, half grated and the other half cut into very thin matchsticks
1 teaspoon Shaoxing wine
Sauce
1 tablespoon chicken stock or water
1 teaspoon soy sauce
½ teaspoon Zhenjiang (aka Chinkiang) vinegar
¼ teaspoon potato starch or cornstarch
⅛ teaspoon salt
2 tablespoons vegetable oil
Salt and freshly ground white pepper
Directions
- Cut each lobster tail in half lengthwise through the shell, and remove the vein. Follow the natural sections of the shell as a guide and cut each half into 5 to 6 pieces. You can use a pair of kitchen shears instead of a knife to cut the shell if that works better for you.
- Marinate the lobster pieces with the grated ginger and wine for 15 minutes.
- Mix all the sauce ingredients in a bowl. Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the sliced ginger and scallion whites, and stir-fry until fragrant, about 20 seconds. Add the lobster and stir-fry until just cooked through, about 1 minute. Pour in the well-stirred sauce, and stir and mix until the sauce has thickened and nicely coats the lobster pieces, about 30 seconds. Adjust the seasoning with salt and pepper as needed. Serve garnished with the scallion greens.
