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Chinese Ginger Scallion Lobster

Plate of cooked lobster with green onions, vibrant orange shells, and white meat on a dark surface, creating a fresh and savory look. Authentic chinese lobster dish.
Chinese Ginger Scallion Lobster

Recently, I had a partnership with LOBSTERBOYS, a lobster wholesaler based in Huntington, NY. I created this recipe with their wild-caught North Atlantic lobster.


Highly recommend the lobsters from https://lobsterboys.com/. Don't forget to use my code YEYE15 to enjoy a 15% discount on your purchase. They ship nationwide in the US, Hawaii, and Puerto Rico.



CHINESE GINGER SCALLION LOBSTER

Ingredients - 4 Servings

  • 1 live lobster, 1 ½ lb to 2 lb, deconstructed. Keep the tail and head.

  • ¼ cup of potato starch or cornstarch

  • 3 cups of oil, canola or soybean

  • 3 Tbsp of julienned ginger

  • 3 large scallions, with the roots removed. Cut them into 1 ½ inch pieces. Separate the white and green parts. Julienne half of the green part of the scallions for garnish.


Sauce

Stir the following ingredients together

  • 2 Tbsp Shaoxing cooking wine

  • 1 cup of Chinese chicken stock

  • 2 Tbsp of potato starch or cornstarch

  • ½ tsp white pepper

  • ½ tsp sugar

  • ¾ tsp salt

Hard-Shell Lobsters
Hard-Shell Lobsters

Instructions

Deconstruct the lobster

  1. Insert the knife between the tail and the head. Cut along the bottom of the head shell from the back to the front on both sides.

  2. Twist and pull the tail out. Cut off the walking legs and cut the legs in half. Trim off the little claws and discard them.

  3. One hand holds the head shell, the other hand holds the bottom part of the head. Pull and separate them. 

  4. Remove the gills and other hard parts. Cut the edible meat in half or into four pieces.


  5. Remove the big claws and the knuckles. Cut each section into 3 to 4 pieces, 3 to 4cm chunks. I used a large hard-shell lobster. The claws are tough to handle; you can keep them whole if easier.

  6. Trim off the swimming legs on the bottom and the hard and pointy parts on each side. Remove the tip of the tail. Save it for plating. Cut the tail vertically into half, then into 6 to 8 chunks. 

  7. Remove the soft content from the lobster head. Rinse cut lobsters, including head and tail: drain and pat dry.


Cook lobster

  1. Set the tip of the tail and head aside. Toss lobster chunks in 3 to 4 Tbsp potato starch or cornstarch.


  2. Heat 3 cups of oil in a wok. When the oil is shimmering, add the lobster chunks. Fry for 2 to 3 minutes until the lobster meat turns opaque but not rubbery. Stir often. Fry the whole claws for 4 to 5 minutes.


  3. Remove the lobster chunks and set them aside. Fry the head and the tip of the tail for 2 minutes, remove them, and set them aside for plating.


  4. Discard most of the oil and leave 2 Tbsp in the wok. Add the julienned ginger and the white part of the scallions. Stir for 1 to 2 minutes over medium heat until fragrant. Add the lobster chunks and toss. Then add the green part of the scallions, stir for 20 seconds to let them absorb the flavors from the aromatics.

  5. Stir the sauce ingredients, and add them to the wok. Turn the heat to high and stir until the sauce thickens.

  6. Plate. Place the head in the front and the tip of the tail on the back. 

  7. Garnish with the julienned scallions. Enjoy!

    Chinese lobster recipe by cooking with ye ye. Close-up of succulent lobster meat and claws garnished with vibrant green onions on a gray plate, against a dark background.
    Stir-fried lobster chunks

    Lobsterboys is founded by 4th Generation Lobstermen, and they offer:

    • Wild-caught North Atlantic, sustainably harvested live hard-shell lobster.

    • Hard-shell = highest meat-to-shell ratio.

    • The only lobster that is 3rd-party tested, free of mercury & heavy metals – elite protein.

    • Buy direct from lobstermen — no middlemen ever.

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