Entree: China – Cantonese / Guangdong – 薑蔥龍蝦 ➤ Jiāng cōng lóngxiā (Cantonese-style lobster cooked with aromatic ginger and scallion sauce)

Serving Size: 2

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 live lobsters, approx. 1¼ lb (570 g) each (about 2½ lb / 1.1 kg total), cooked and halved lengthwise
- 3 tbsp (45 ml) vegetable oil for stir-frying
- 1/4 cup (60 ml) neutral oil (peanut or vegetable) for hot-oil finish
- 3 tbsp (45 g) fresh ginger, julienned
- 6 scallions, about 6 oz (170 g), white and green parts separated; whites sliced thin, greens cut into 2–3 inch (5–7.5 cm) lengths
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) granulated sugar
- 1/4 tsp (1.5 g) salt, or to taste
- 2 tbsp (30 ml) chicken stock or water
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, for slightly thickened sauce)

Instructions

1. If starting with live lobsters, plunge into rapidly boiling water for 1–2 minutes until shells begin to turn bright red, then transfer to an ice bath. Halve each lobster lengthwise, remove tomalley if desired, and crack claws slightly to allow seasoning penetration. Reserve shells and bodies.
2. Heat 3 tablespoons (45 ml) vegetable oil in a large wok or skillet over medium-high heat. Add the ginger and the white parts of the scallions and stir-fry until fragrant, about 30–45 seconds.
3. Add the lobster halves, shell-side down, and stir-fry briefly to coat with aromatics, 1–2 minutes. Pour in Shaoxing wine and let alcohol evaporate for 30 seconds.
4. Stir together light soy sauce, sugar, chicken stock, and salt; add to the pan and spoon sauce over the lobster. Cover and steam in the pan for 2–3 minutes more, until meat is just cooked through.
5. If you prefer a slightly thicker glaze, stir the cornstarch slurry and add it to the pan, cooking 30–60 seconds until glossy. Remove from heat and stir in sesame oil.
6. Place lobster on a serving plate. Heat the 1/4 cup (60 ml) neutral oil in a small saucepan until just smoking, then pour the hot oil over the raw green scallion pieces and the ginger/scallion-topped lobster to release aromatics. Drizzle any pan sauce over the lobster and serve immediately with steamed rice.