Cantonese Lobster
Delight in the exquisite flavors of Cantonese Lobster, a show-stopping dish that combines the natural sweetness of lobster with the bold, aromatic flavors of ginger, garlic, and scallions. Perfectly stir-fried in a savory sauce made with Shaoxing wine, oyster sauce, and soy sauce, this dish achieves the perfect balance of umami goodness. Coated lightly with cornstarch for a velvety texture, the lobster is cooked to crimson perfection in a sizzling wok to lock in its juicy, succulent essence. Finished with a drizzle of sesame oil and a vibrant garnish of scallion greens, this Cantonese-style masterpiece pairs beautifully with steamed jasmine rice or noodles, making it the ultimate centerpiece for an elegant dinner. Try this quick and authentic recipe to bring the rich culinary traditions of Cantonese cuisine to your home kitchen.
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Recipe Information
Ingredients
- 2 pounds live lobster
- 2 tablespoons ginger
- 4 stalks scallions
- 3 cloves garlic
- 2 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 2 tablespoons shaoxing wine
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 0.25 cup water
- 0.25 teaspoon white pepper
- 1 teaspoon sesame oil
Instructions
Prepare the lobster by placing it in the freezer for 15-20 minutes to humanely sedate it.
Once sedated, carefully split the lobster into manageable pieces (claws, tail, body). Crack the claws to allow for even cooking. Rinse and pat dry.
Coat the lobster pieces lightly with cornstarch and set aside.
Slice the ginger into thin matchsticks. Finely chop the garlic. Cut the scallions into 2-inch pieces, separating the white and green parts.
In a small bowl, combine shaoxing wine, oyster sauce, soy sauce, sugar, water, and white pepper. Mix well to create the sauce base and set aside.
Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Fry the lobster pieces for 3-4 minutes until they turn bright red. Remove and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Sauté the ginger and garlic until fragrant, about 30 seconds.
Add the white parts of the scallions and stir-fry for another 30 seconds.
Return the lobster to the wok. Pour in the prepared sauce and toss to coat evenly. Cover and let it simmer for 3-4 minutes, allowing the flavor to infuse.
Add the green parts of the scallions and drizzle with sesame oil. Cook for another minute, then remove from heat.
Transfer the lobster to a serving platter and pour the sauce over the top. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.9 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 948 mg | 73% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
