Are you craving a restaurant-quality seafood dish without the hefty price tag? Look no further! Today, I'm thrilled to share my incredible ginger scallion lobster recipe that you can prepare in just 30 minutes. This dish combines the sweet, succulent flavor of fresh lobster with the aromatic punch of ginger and scallions to create a meal that will impress everyone at your dinner table.
Chinese-style ginger scallion lobster has become a favorite in my household for special occasions and weekend treats. However, many home cooks feel intimidated by preparing lobster. Fortunately, this simplified ginger scallion lobster recipe makes the process approachable and enjoyable for cooks of all skill levels.
Let's dive into this delicious recipe that brings the flavors of a high-end Chinese restaurant right to your kitchen!
First and foremost, this ginger scallion lobster recipe delivers maximum flavor with minimum effort. The combination of fresh ginger and green scallions creates a fragrant sauce that perfectly complements the sweet lobster meat.
Additionally, unlike many seafood dishes that require complicated techniques, this recipe streamlines the process while maintaining authentic flavors. You'll have a gourmet meal on the table in just half an hour!
Furthermore, lobster naturally impresses dinner guests, making this dish perfect for special occasions. Nevertheless, it's simple enough that you might find yourself preparing it for weeknight indulgences too!
For this ginger scallion lobster recipe, gather these fresh ingredients:
Before starting this ginger scallion lobster recipe, make sure you have:
To begin with, rinse your lobsters under cold running water. Next, bring a large pot of water to a rolling boil. Meanwhile, prepare an ice bath in a separate container. Then, place the lobsters in the boiling water for 2 minutes – this partial cooking makes them easier to handle. Subsequently, transfer them immediately to the ice bath to stop the cooking process.
Once cooled, place each lobster on a cutting board. First, twist off the claws and set them aside. Then, using a cleaver or strong kitchen scissors, cut each lobster lengthwise through the underside. After that, remove and discard the dark intestinal vein and the spongy green tomalley. Finally, cut each lobster half into 3-4 pieces and crack the claws slightly to allow the flavors to penetrate.
In a small bowl, combine the Shaoxing wine, soy sauce, sesame oil, sugar, white pepper, and water. Stir thoroughly to dissolve the sugar. Subsequently, set this mixture aside while you prepare the other components.
Heat your wok or large skillet over high heat until it's smoking slightly. Then, add the vegetable oil and swirl to coat the cooking surface. Next, add the julienned ginger, minced garlic, and white parts of the scallions. Stir-fry for about 30 seconds until the aromatics become fragrant but not browned.
Now, add the lobster pieces to the wok, shell side down first. Stir-fry for 2 minutes, turning occasionally. Then, pour in the sauce mixture and continue stir-frying for another 3-4 minutes until the lobster is cooked through and the shells turn bright red.
As the lobster finishes cooking, add the green parts of the scallions to the wok. Next, stir the cornstarch slurry to recombine it, then pour it into the wok. Toss everything together until the sauce thickens slightly, about 30 seconds. Finally, taste and adjust seasoning with salt if needed.
Transfer your ginger scallion lobster to a serving plate, making sure to include all the delicious sauce. For an extra pop of color, sprinkle with sliced red chili if desired. Serve immediately while hot.
This ginger scallion lobster recipe pairs beautifully with several sides:
For the best results with this ginger scallion lobster recipe, keep these tips in mind:
While this classic ginger scallion lobster recipe is perfect as is, you might enjoy these variations:
Absolutely! If using frozen lobster tails, thaw them completely in the refrigerator overnight. Then, parboil for just 1 minute before proceeding with the recipe. You'll need about 4-5 medium tails to equal two whole lobsters.
Properly cooked lobster meat turns opaque and white with a slight firmness. If using a kitchen thermometer, the internal temperature should reach 140°F (60°C). Overcooking will make the meat tough, so watch carefully during the stir-fry step.
You can parboil the lobster up to 4 hours in advance and keep it refrigerated. Additionally, you can prepare the sauce and julienne the ginger ahead of time. However, for the best flavor and texture, complete the stir-frying just before serving.
Dry sherry makes the closest substitute. If you prefer a non-alcoholic option, use chicken broth with a splash of rice vinegar or a small amount of apple juice.
Beyond its mouthwatering taste, this ginger scallion lobster recipe offers numerous health benefits:
As a result, you're enjoying a delicious treat that's also relatively nutritious!
While this ginger scallion lobster tastes best fresh from the wok, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over medium-low heat until just heated through. However, be careful not to overcook the lobster during reheating.
Alternatively, many people enjoy leftover lobster cold, mixed into a salad with fresh vegetables and a light dressing.
This ginger scallion lobster recipe brings restaurant-quality seafood to your dinner table in just 30 minutes. Furthermore, the combination of tender lobster meat with aromatic ginger and fresh scallions creates a meal that feels truly special.
I hope you'll try this wonderful dish soon! Moreover, once you master this technique, you'll find yourself confident enough to tackle other impressive seafood recipes.
The balance of flavors—sweet, savory, and aromatic—makes this ginger scallion lobster a standout dish for both special occasions and weekend treats. Therefore, don't hesitate to add this recipe to your cooking repertoire!
Impress with restaurant-quality ginger scallion lobster at home—sweet lobster, fragrant sauce, and gourmet flavor ready in just 30 minutes!
Parboil lobsters for 2 minutes in boiling water, then immediately transfer to an ice bath to stop cooking.
Cut lobsters in half lengthwise, remove the digestive tract and tomalley, then cut into pieces. Crack claws slightly.
Combine Shaoxing wine, soy sauce, sesame oil, sugar, white pepper, and water in a small bowl.
Heat wok or large skillet over high heat. Add oil, then stir-fry ginger, garlic, and white parts of scallions for 30 seconds.
Add lobster pieces shell-side down first and stir-fry for 2 minutes.
Pour in sauce mixture and continue cooking for 3-4 minutes until lobster turns bright red.
Add green parts of scallions and cornstarch slurry. Toss until sauce thickens, about 30 seconds.
Adjust seasoning and serve immediately, garnished with sliced chili if desired
Servings 3
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
