Wok-Fried Lobster with Ginger and Scallions

Ingredients:

For the Lobster:

1 live lobster (approximately 1.5 lbs)

1 tablespoon salt

1 tablespoon Shaoxing wine (or dry sherry)

1 egg white

1 tablespoon cornstarch

Vegetable oil for deep frying

For the Sauce:

2 tablespoons minced ginger

3 scallions, thinly sliced (white and green parts separated)

3 cloves garlic, minced

1/4 cup Shaoxing wine (or dry sherry)

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1/2 teaspoon white pepper

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Equipment:

Large pot

Sharp knife

Cutting board

Chef’s knife

Wok

Heatproof bowl

Spider or slotted spoon

Fine-mesh sieve

Instructions:

Preparing the Lobster:

1. Bring a large pot of salted water to a boil.

2. Humanely kill the lobster by plunging it headfirst into the boiling water. Cover and cook for 8 minutes.

3. Remove the lobster from the pot and immediately plunge it into ice water to stop the cooking process.

4. Once cooled, cut the lobster in half lengthwise. Remove the intestinal tract and any other inedible parts.

5. Cut the lobster meat into bite-sized pieces.

Preparing the Lobster for Frying:

1. In a bowl, combine the lobster meat, salt, Shaoxing wine, egg white, and cornstarch. Mix until well coated.

Frying the Lobster:

1. Heat enough vegetable oil in a wok to deep fry.

2. Carefully add the coated lobster pieces to the hot oil and fry until golden brown and crispy.

3. Remove the lobster pieces from the oil and drain on paper towels.

Making the Sauce:

1. In a small bowl, combine the minced ginger, garlic, scallions (white parts), Shaoxing wine, soy sauce, oyster sauce, sugar, and white pepper.

2. In a separate bowl, mix the cornstarch with water to create a slurry.

Stir-Frying:

1. Heat a wok over high heat. Add a small amount of oil.

2. Add the minced ginger and garlic and stir-fry for a few seconds until fragrant.

3. Add the fried lobster pieces to the wok and stir-fry for a few seconds to heat through.

4. Pour the sauce mixture over the lobster and bring to a boil.

5. Slowly pour in the cornstarch slurry while stirring continuously until the sauce thickens.

6. Add the scallion green parts and stir-fry for a few seconds more.

Serving:

1. Serve immediately over steamed rice or with other desired accompaniments.

Tips:

For a richer flavor, you can add a pat of butter to the wok after stir-frying the lobster.

Adjust the amount of ingredients to your taste preference.

For a spicier dish, add chili oil or dried chili flakes to the sauce.

This dish is best enjoyed fresh and hot.