Stir-Fried Lobster with Scallion, Ginger, and Garlic
葱姜蒜爆炒大龙虾 · cantonese cuisine · Canton
Why go to a restaurant when you can make a showstopper like this at home? The author notes that a chopstick inserted into the lobster's tail quiets even the most intimidating claws, and that cooking it yourself means a healthier version of a restaurant-style dish. The starch coating builds its own glossy sauce, so no extra thickener is needed.
Ben OkaforCollege senior with a tiny dorm kitchen and big ambitions. Ramen, jollof rice experiments, and everything with too much garlic. Learning as I go, mostly burning toast.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Scrub the lobster clean with a brush.
✅ Done when: The shell is free of dirt and debris after scrubbing.
- 2
Step 2
Insert a chopstick into the small hole at the lobster's tail to drain the water.
✅ Done when: Liquid stops flowing from the tail hole.
Cut the lobster into pieces, coat with starch, and deep-fry in oil until the shells turn red; remove. Leave oil in the wok and sizzle the scallion, ginger, and garlic until fragrant. Return the lobster and stir-fry, add Shaoxing wine and light soy sauce with a small amount of water, then add sugar and salt and braise briefly. Stir in a little chicken bouillon just before serving.
✅ Done when: The lobster shells are evenly red from frying and the dish is coated in a glossy, fragrant sauce.
- 4
Step 4
Because the lobster is coated in starch before frying, no extra thickening sauce is needed — it makes its own. The result is deeply fragrant, with that street-stall feel.
✅ Done when: The sauce clings to the lobster pieces on its own, with no runny thin liquid pooling in the plate.