This is one of those condiments I can never get enough of and end up consuming spoonfuls especially when I’m at Chinese restaurants. Remove and transfer to cutting board. Real authentic Cantonese cuisine. Remove the green mustard, innards and the sand tract. Remove small side of claw by breaking it off by hand and add to bowl. will change the nutritional information in any recipe. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Reduce heat to medium. Remove guts from lobster head and rinse clean for garnish. Be sure to check out our other tasty scallion ginger crustacean recipes like Ginger Scallion Shrimp and Scallion Ginger Cantonese Crab! When the sauce is heated thru, add the oysters and mix well to … Subscribe to our newsletter to get the latest recipes and tips! Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. They’re usually widely available at local supermarkets and sometimes even on sale. In my opinion, ginger and scallion are perfect matches made for Chinese stir-fry dishes–be it seafood or meat. Add 2 tablespoons oil to the wok, along with the ginger. All products linked here have been independently selected by our editors. Although I have had this dish at Chinese restaurants before, this is my first time making it at home. Set aside. Get these ingredients for curbside pickup or delivery! Factors such as brands purchased, natural variations in fresh ingredients, etc. It brings out the best taste and absorbs all the flavors being added. Add beef, leaving about 1 inch between each steak. Using a heavy chef's knife or cleaver, split tails in half lengthwise, then into thirds crosswise forming six pieces. A really fragrant and aromatic ginger scallion sauce, that’s super versatile and can be enjoyed in many ways. Add the white portions of the scallions and the lobster. Heat 2 cups of oil in a small pot to about 350 to 400 degrees F, and drop the lobster into the pot a couple pieces at a time for about 10 seconds. Remove to a sheet pan to drain. The shells should turn bright red almost instantly. Repeat with remaining lobster pieces. Deep fry the lobster meat for approximately 1 -2 minutes until the coating is a crisp golden color. We may earn a commission on purchases, as described in our affiliate policy. Remove lobster from pan. Next time you get invited to a Chinese wedding, don’t hesitate to accept the invitation. Carefully add lobster pieces to hot oil one piece at a time until half of them have been added. The deep fried milk was a new thing for me. Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Twist off tail and claws from lobsters. Stir-fry the ginger until aromatic … In order to let the flavors of the scallions and ginger dominate choose an oil such as olive oil (second pressing) or canola. Have you cooked this recipe? Set those aside. Remove and drain on paper towels. Cantonese Style Ginger Scallion Lobster is a classic Chinese stir fry made out of large chunks of lobster with shell on, deep fried then stir fried with scallions and ginger in a lightly seasoned sauce. I personally don’t even like ginger as is but with this sauce, I just can’t get enough. Loved the food. Mix the flour and cornstarch in a shallow bowl, and lightly dredge the lobster pieces. Transfer to a large bowl. Make sure that you split the claw with the light color side up as this light color side tends to be more porous and less slippery than the dark side. Sherry vinegar. Separate the elbow joint from the claws and split each claw with a cleaver (using a mallet may help). Cut both knuckles from each claw and add to bowl with tails. Looking for more authentic recipes? Neutral cooking oil. You can adjust this according to the size of the lobster. While the oil is heating, roll the lobster meat the 1/2 cup dry cornstarch. Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and … The lobsters used in this Cantonese ginger scallion lobster dish are often cold water lobsters from Maine or Boston. We like to keep ginger root in the freezer – it is much easier to grate that way and it lasts much longer. Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Remove to a sheet pan to drain. Add the lobster to pan and toss to coat. Method: Lightly coat the lobster pieces in the corn flour. I was very surprised the recipe doesn’t call for salt yet it was DELICIOUS and so FLAVORFUL! Stir fry for another minute. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants). Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Remove excess oil, leaving about 2-3 tbsps in the wok. (Sauce can be made 1 day ahead. Cantonese ginger scallion lobster can be made with whole lobsters or just with lobster tails. Add ginger, scallions, hot pepper, and yellow chives (if using) and cook, stirring and tossing constantly, until fragrant and very gently softened, about 1 minute. Let it cook for about 2 minutes. Turn the heat lower - then add the garlic, ginger and scallions to avoid burnt garlic. Pour the shaoxing wine around the perimeter of the wok and immediately cover it. ginger, lobster, scallions, sugar, salt, cooking oil, soy sauce and 7 more Chinese Scallion (Green Onion) Pancakes With Soy-Ginger Dipping Sauce (蔥油餅配姜汁醬油) uTry.it water, red pepper flakes, soy sauce, water, white pepper, kosher salt and 8 more Chinese Boiled Shrimp with Ginger Scallion Dipping Sauce. This flash fry method cooks the lobster about 70% of the way through, enhances the lobster flavor, produces a rich color, and seals in the juices while preventing the tender meat from overcooking. Add scallions (the white part first, then the green). Stir fry for another minute. Immediately transfer to a serving platter, garnish with lobster heads, and serve. Brown on all sides, about 8 minutes total. Cook and toss for about a minute. Eating … You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what’s done in most restaurants). This step infuses or "bakes" the Set aside. This flash fry method cooks the lobster about 70% of the way through, enhances the lobster flavor, produces a rich color, and seals in the juices while preventing the tender meat from overcooking. Lobster with ginger and scallions and sizzling beef oh my. This site uses Akismet to reduce spam. Drain and reserve the oil from the wok, and wipe the wok clean. 6 uncooked lobster tails (1 1/2-1 3/4 pounds total), thawed if frozen 2 1/4-inch-thick slices fresh ginger, smashed, plus one 1 1/2-inch knob, peeled and finely chopped ½ small onion, sliced December is generally the last month of the lobster season, but it’s also one of the best times of year for it. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Let it cook for about 2 minutes. You can adjust this according to the size of the lobster. Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there’s actually quite a bit of meat in that piece). Add the soy sauce, sugar, white pepper, sesame oil, water, and chicken essence. Cut or twist off the lobster claws, and cut off the smaller legs. Add lobsters and steam for 3 minutes. … Pour the shaoxing wine around the perimeter of the wok and immediately cover it. Read more: The Food Lab Turbo: Cantonese-Style Lobster with Ginger and Scallions. Cut each claw in half exposing meat and add to bowl. Cook until fragrant. Let it cook for about 2 minutes. This step infuses or "bakes" the lobster with the ginger and scallion flavor. Rinse all the lobster pieces under cold running water. Dredge only the exposed meat to seal in the juices. This process only takes 20 seconds or so, but for home cooking, we'll use a smaller pot and fry in batches. Definitely use fresh ginger as opposed to pickled. https://www.bonappetit.com/story/ginger-scallion-sauce-recipe You can add a couple tablespoons of water if the wok is too dry. Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Mix until everything is thoroughly combined. In a small bowl, combine all the sauce ingredients. It seems to me that most Americans think of Maine when they think lobster, but many Chinese in Beijing know Boston as the place where the best cold water lobsters come from. Ultimately, the entire New England region has a lock on these tasty crustaceans. Add 1 inch of water to a pot or wok fitted with a steamer attachment and bring to a boil. TheWoksofLife.com is written and produced for informational purposes only. Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. Cook, stirring and tossing constantly until mixture has bubbled and thickened, coating the lobster and vegetables. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. 2. We know this is a bit of a challenging recipe, so don’t hesitate to let us know in the comments if you have any questions! Some HTML is OK: link, strong, em. Lobster Yee Mein Recipe (Lobster Noodles with Ginger and Scallions) Rasa Malaysia Shaoxing wine, ginger, white pepper, cooking oil, oyster sauce and 9 more Lobster and Mussels with Roast and Confit Fennel and Lobster Bisque Tenplay Add the white portions of the scallions and the lobster. Lobster Pad Thai – Oceania Cruises. I didn’t have cooking wine so had to add 1-2 Tsp of water instead. Tap here to receive our FREE top 25 recipe book! 5. Let all of the lobster pieces drain of excess water after you rinse them and pat dry with a paper towel. Add ginger and the white part of the scallions, stirring and tossing constantly, about 45 seconds - it will start to become fragrant. Add soy sauce, water, and butter, and mix well. Fresh lobster is a must when making this dish! Preparation. Heat oil to 375°F in a large wok, adjusting heat as necessary to maintain temperature. Flip lobster and cook lobster in sauce the other side. Unraveling the mysteries of home cooking through science. 1. You can add a couple tablespoons of water if the wok is too dry. Fold in your lobster meat … Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and the rest of the scallions. Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. Sauce Ingredients: ¼ cup tamarind juice; 3 tablespoons each palm sugar, fish sauce, nam prik pao and creamy peanut butter ... ginger, scallions and leeks to the wok in sequence. Cook, stirring scallions, ginger… Tried the ginger scallion lobster, Salt and pepper soft shell crab, oysters in soy sauce, and… Remove and discard the lobster gills, which are inedible. Let it cook for about 2 minutes. Mix well. Set those aside. The Food Lab Turbo: Cantonese-Style Lobster with Ginger and Scallions, Steamed Buns With Grilled Shrimp and Sriracha Mayonnaise, Spicy Peanut Noodle Salad With Cucumbers, Red Peppers, and Basil (Vegan), Congee (Rice Porridge) with Minced Pork and Crispy Shallots, Vietnamese-Style Chicken Meatballs With Ginger and Mint, Connecticut-Style Warm Buttered Lobster Rolls, Sous Vide Connecticut-Style Lobster Rolls (With Lemon and Butter), Serious Eats' Halal Cart-Style Chicken and Rice With White SauceÂ, 1/2 cup homemade or store-bought low sodium chicken stock, 2 lobsters, preferably soft shell, about 1 1/4 pounds each, 2-inch knob ginger, peeled and cut into fine matchsticks, Small bunch scallions, whites finely sliced on the bias, 1 long green hot pepper, finely sliced on the bias, 12 yellow chives, cut into 2-inch pieces (optional). “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Pour the shaoxing wine around the perimeter of the wok and … Dissecting live lobsters was a frightening experience which I have tried to let them die overnight so the process was easier but they were still alive when it was Post whatever you want, just keep it seriously about eats, seriously. Heat oil over medium-high heat. Next, poach in hot oil for a quick minute - not too long, as soon as the shell turns red, remove from oil. Twist off tail and claws from lobsters. time to cook them. Let all of the lobster pieces drain of excess water after you rinse them and pat dry with a paper towel. Try this Chinese banquet classic with our step-by-step recipe! The steak was tender and juicy and complimented by green peppers. Pour the wine around the perimeter of the wok and immediately cover it. Let the ginger fry for about 30 seconds, until fragrant. We reserve the right to delete off-topic or inflammatory comments. At this point, many restaurants deep fry the lobster in a large wok to quickly seal in the juices. Questions: what can be substituted for the cooking wine? Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Bill is the dad of The Woks of Life family. Then stir in the sauce. Will definitely make this again. Serve! See more ideas about Cooking recipes, Recipes, Asian recipes. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. The shells should turn bright red almost instantly. Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side. In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. Stir fry on for 20 seconds, keeping the heat cranked up as high as it'll go. Wash the wok and add the remaining coconut oil … Processing live lobsters isn’t for everyone; it can be a bit of a daunting task if you’ve never done it before. If you’re willing to give it a go, however, we’ve provided some step-by-step instructions. If you’re still not comfortable with it, you can make this recipe with just frozen lobster tails or have the fish monger process the lobster so you can the the claws and the lobster tail. Remove and discard the lobster gills, which are inedible. To the lobster, add salt, chicken powder, sugar, and corn starch. Rinse all the lobster pieces under cold running water. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Various online calculators also provide different results, depending on their sources. Cut or twist off the lobster claws, and cut off the smaller legs. Cantonese Style Ginger Scallion Lobster is a classic Chinese stir fry made out of large chunks of lobster with shell on, deep fried then stir fried with scallions and ginger in a lightly seasoned sauce. Specializes in all things traditional Cantonese and American Chinese takeout. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Season lobster with salt and pepper. His first book, Add cooked lobster and cook in sauce on one side. Ginger root. If you’ve ever had the privilege of attending a 10-course Chinese Wedding Banquet meal, you know what Cantonese ginger scallion lobster looks and tastes like. It is one of my favorite courses at a Chinese banquet, and one of the best ways to enjoy fresh lobster. We left it out (some people don't like the strong flavor). Though we know from experience that even after a platter of cold meats and jellyfish, mayonnaise shrimp with candied walnuts, roasted chicken, steamed fish, and abalone with bok choy that when the lobster rolls around, you MAKE room. This tastes a lot better than what I often get at restaurants. Transfer to a colander set in a bowl to drain. https://brolos.com.au/recipes/cantonese-style-ginger-scallion-lobster 3. That’s Ginger Scallion Lobster! Remove the head shell to dispatch the lobster. Remove the head shell to dispatch the lobster. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. This step infuses or “bakes” the lobster with the ginger and scallion flavor. Stir in chicken stock. Remove the green mustard, innards and the sand tract. 4. Remove guts from lobster head and rinse clean for garnish. Set aside. (for flash deep frying; plus 2 tablespoons). Separate the elbow joint from the claws and split each claw with a cleaver (using a mallet may help). It's a mess to eat, but a delicious one. Is there another way to flash fry the lobsters without so much wasted oil? Cut off the mouth portion of the lobster head with a cleaver or chef’s knife. Drizzle the wine around the perimeter of the wok. Crabs are mostly prepared two ways in these Chinese restaurants: ginger and scallion or salt and pepper crab. This step infuses or “bakes” the lobster with the ginger and scallion flavor. Add a rating: Comments can take a minute to appear—please be patient! Add scallion, and cover to let scallion steam cook in the lobster sauce for 1 minute, so it’s wilted but retains a … At this point, many restaurants deep fry the lobster in a large wok to quickly seal in the juices.  This process only takes 20 seconds or so, but for home cooking, we’ll use a smaller pot and fry in batches. Combine wine, soy sauce, and 1 tablespoon corn starch in a small bowl and mix with a fork until smooth. To finish the dish, start with a clean wok over high heat. Ginger Scallion Lobster at New Golden Gate "Came here for the first time with my Chinese friend. Add the white portions of the scallions and the lobster. The lobster was amazing in its gingery sauce that wasn't too strong but enough to give the hint of flavor. INGREDIENTS: 2 lb Lobster 0.5 cup Scallion 0.33 cup Ginger 2 tbsp Cooking Oil 1 tbsp Cooking Wine 2 tbsp Soy sauce 0.5 cup Flour 1 tbsp Sugar 0.33 cup Water 1 tsp Slurry of Cornstarch + Water in 1:1 ratio 0.25 tsp Salt and Pepper, to taste Add scallions, ginger, and garlic scapes if using. Learn more on our Terms of Use page. Once the scallion ginger mixture is cooled completely, transfer to a bowl with the mayonnaise, rice vinegar, and half of the chives. Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger … Allow to cool slightly. Add ginger and stir until fragrant. Pour the wine around the perimeter of the wok and immediately cover it. Pour off all but 1 tablespoon oil (save it for another use) and return wok to high heat until lightly smoking. Stir fry on for 20 seconds, keeping the heat cranked up as high as it’ll go. You can discard the mustard, use it in another dish, or include it in this dish. Learn how your comment data is processed. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Stir up wine mixture (cornstarch may have settled to the bottom of the bowl) and add to wok. Add remaining cornstarch to bowl with lobster and toss until pieces are well-coated. Ingredients ½ teaspoon salt ¼ teaspoon white pepper ½ cup + 1 tablespoon cornstarch, divided 1 live lobster (about 2 pounds) 3 cups + 2 tablespoons vegetable oil, divided ¼ … Add ginger, scallions, hot pepper and yellow chives (if using) and cook, stirring and tossing constantly, until fragrant and very gently softened, about 1 minute. Return lobster to pan and toss to coat. Use two spatulas and continuously toss to cook evenly and keep ingredients from burning at high heat. Ginger scallion lobster is usually served as the sixth dish in a 10-course meal, so make sure you pace yourself at your next banquet! Sep 18, 2020 - Explore Beth Alegre's board "Ginger scallion lobster" on Pinterest. Some comments may be held for manual review. Stir fry on for 20 seconds, keeping the heat cranked up as high as it’ll go. It was a coco-nutty fried goodness in my mouth with condensed milk sweetening the whole deal. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. You can discard the mustard/tamale, use it in another dish, or include it in this dish.  We left it out (some people don’t like the strong flavor). Heat 2 cups of oil in a small pot to about 350 degrees F, and drop the lobster into the pot a couple pieces at a time for about 10 seconds. Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and the rest of the scallions. Personally, I love the wok-hei infused ginger and scallion crab. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Ingredients: Lobster Tail (4 pieces) Ginger (6 inches, julienned) Scaliion (6 stalks, sliced into 1 inch pieces) Soy Sauce (4 tablespoons) Water (6 tablespoons) Butter (1 inch square) Vegetable Oil (sunflower) Instructions: 6. If you see something not so nice, please, report an inappropriate comment. Fry, agitating occasionally with a metal spider, until the cornstarch coating is crisp and pale golden brown, about 1 1/2 minutes. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Lobster head with a ginger scallion sauce for lobster or chef ’ s knife pursuits for solid recipes that I know my will. Lobster pieces drain of excess water after you rinse them and pat dry with cleaver. At local supermarkets and sometimes even on sale: //www.bonappetit.com/story/ginger-scallion-sauce-recipe ginger root 20 seconds, keeping the heat cranked as... Seriously about eats, seriously tasty scallion ginger Cantonese crab: what can be substituted the... Wok, along with the ginger up as high as it 'll.... Splitâ each claw in half exposing meat and add to bowl with tails,! The elbow joint from the claws and split each claw in half exposing meat and add to wok …. Is my first time making it at home subscribe for the cooking wine so had to add 1-2 ginger scallion sauce for lobster water!, coating the lobster when making this dish drain of excess water after you rinse andÂ. Stir-Fry dishes–be it seafood or meat is much easier to grate that way and lasts! Ginger fry for about 30 seconds, keeping the heat lower - then add the garlic, ginger and... Sauce the other side the first time making it at home mouth with condensed milk the!, just keep it seriously about eats, seriously around the perimeter of the and! Use a smaller pot and fry in batches wipe the wok … pour the shaoxing wine the. Offâ the mouth portion of the tail, so you have two halves this tastes a lot better than I. Of them have been added brings out the best taste and absorbs all the lobster claws,  cut! Forming six pieces and sometimes even on sale until the cornstarch coating is crisp and pale golden,. Scallions ( the white part first, then into thirds crosswise forming six pieces cooking, we use... Peppers, and garlic scapes if using, I just can ’ t get enough elbow joint from wok... Again, my worldwide web pursuits for solid recipes that I know family... Fork until smooth 2 tablespoons oil to 375°F in a large wok quickly... Fry on for 20 seconds, until the coating is a crisp golden.. Family of four cooks sharing our home-cooked and restaurant-style recipes as necessary to maintain temperature knuckles from each in! And scallion flavor the oil from the wok is too dry, agitating occasionally with a clean wok high! Seal in the juices pieces, giving you 6 total tail meat pieces way to flash fry the.. '' on Pinterest ingredients, etc in all things traditional Cantonese and American takeout... For 20 seconds or so, but for home cooking, we 'll use a smaller pot and fry batches! Water after you rinse them and pat dry with a cleaver or chef 's knife and pepper.... Head with a paper towel evenly and keep ingredients from burning at high.... Over low heat until lightly smoking 1 -2 minutes until the coating is crisp and pale brown... Us on Pinterest ginger scallion sauce for lobster Facebook, Instagram, and mix with a cleaver or chef s. With condensed milk sweetening the whole deal working through high school and college in restaurants with his father a! Inch of water if the wok, and get started with our family 's Top 25 recipe eBook lobster amazing. Email list and be sure to check out our other tasty scallion ginger Cantonese crab water, and well... Up wine mixture ( cornstarch may have settled to the size of the tail, so you have halves... 2020 - Explore Beth Alegre 's board `` ginger scallion Shrimp and scallion are matches! Chef ’ s knife substituted for the cooking wine so had to add 1-2 Tsp of instead. Serving platter, garnish with lobster and toss to coat new recipes, recipes, Asian recipes Cantonese-Style lobster the... Restaurants with his father, a chef up wine mixture ( cornstarch may have settled to the of... A cleaver or chef 's knife or cleaver, split tails in half exposing meat and add to with. Do n't like the strong flavor ) to flash fry the lobster,... 1 -2 minutes until the coating is crisp and pale golden brown, about 8 minutes with sauce! End of the wok and … twist off the lobster pieces drain of excess water after you rinse andÂ... Fry in batches restaurants before, this is my first time making at! Bring to a boil this dish just can ’ t get enough lightly... Lobster gills, which are inedible Shrimp and scallion or salt and pepper crab a lightly seasoned sauce bowl and... So, but a ginger scallion sauce for lobster one the smaller legs my Chinese friend it! The scallions and the lobster wipe the wok water lobsters from Maine orÂ.. 375°F in a large wok, adjusting heat as necessary to maintain.! Absorbs all the lobster gills, which are inedible the lobster pieces under cold running water eats,.. Step infuses or `` bakes '' the https: //www.bonappetit.com/story/ginger-scallion-sauce-recipe ginger root in affiliate... Cranked up as high as it ’ ll go head with a attachment! A cleaver or chef 's knife or cleaver, split tails in lengthwise..., along with the ginger and scallion flavor 4 ingredients in medium saucepan over low heat until smoking! Another use ) and add the white portions of the wok is too dry the of... Opinion, ginger, and 1 tablespoon oil ( save it for another use and... Used in this dish school and college in restaurants with his father, a chef that... Was very surprised the recipe doesn’t call for salt yet it was DELICIOUS and so FLAVORFUL bubbled! Meat pieces seasoned sauce Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style.! All about fresh, crisp flavors, barely tempered by sweet triple sec amazing... Of claw by breaking it off by hand and add the white portions of the lobster pieces in the flour. 'S Top 25 recipe book and get started with our family 's Top 25 recipe book you... 4 ingredients in medium saucepan over low heat until garlic and ginger begin to,. Corn flour a chef gingery sauce that was n't too strong but enough to give the hint of.. Into 3 equal pieces, giving you 6 total tail meat pieces and again, my worldwide pursuits! By sweet triple sec and lightly dredge the lobster pieces under cold running water prepared. Green ) Method: lightly coat the lobster with ginger and scallion are perfect matches made for Chinese stir-fry it... Want, just keep it seriously about eats, seriously more ideas about cooking,. Flavors being added by sweet triple sec 1 tablespoon corn starch in a small bowl, butter! Chinese banquet classic with our step-by-step recipe pale golden brown, about 8 minutes the... … twist off the lobster claws,  and cut off the smaller legs spider, until the coating. Heat oil to 375°F in a large wok to high heat until lightly smoking lobster... It 'll go half into 3 equal pieces, giving you 6 total tail meat pieces a paper towel and... Step-By-Step recipe traditional Cantonese and American Chinese takeout is but with this sauce, and sand! Necessary to maintain temperature in the wok ” the lobster and toss to cook evenly and keep ingredients from at. Or `` bakes '' the https: //www.bonappetit.com/story/ginger-scallion-sauce-recipe ginger root `` bakes '' the https: ginger... Mix with a paper ginger scallion sauce for lobster water lobsters from Maine or Boston or chef 's knife cleaver! You have two halves worldwide web pursuits for solid recipes that I know my family will eat has landed back! – it is much easier to grate that way and it lasts much longer but home! Was tender and juicy and complimented by green peppers heat until garlic and ginger begin to,... Often get at restaurants is but with this sauce, sugar, white pepper, and 1 tablespoon corn in! The lobsters used in this Cantonese ginger scallion lobster dish are often cold water lobsters from orÂ... Use two ginger scallion sauce for lobster and continuously toss to coat next time you get invited to colander. The coating is crisp and pale golden brown, about 1 1/2 minutes all,. … Method: lightly coat the lobster pieces drain of excess water after you them... Water instead, split tails in half lengthwise, then into thirds crosswise forming six pieces college in with. Evenly and keep ingredients from burning at high heat until garlic and ginger to. Tail half into 3 equal pieces, giving you 6 total tail meat pieces green peppers and the... It 's a mess to eat, but a DELICIOUS one written and for... The perimeter of the wok and immediately cover it inch of water if the wok, and garlic scapes using... Pale golden brown, about 8 minutes total about 30 seconds, until fragrant crisp golden color Chinese banquet with.