Ginger Scallion Lobster (Restaurant-Style Stir-Fry) 🦞🧄🌿

👩‍🍳 Instructions

1️⃣ Prepare the Lobster 🦞

1. Ask your fishmonger to clean and chop the lobsters into large segments (tail, claws, head halves).
2. Pat lobster pieces dry thoroughly with paper towels to avoid oil splatter.
3. Season lightly with salt and pepper.
4. Dredge each piece in cornstarch, ensuring full coverage. Shake off any excess.

2️⃣ Fry the Lobster

1. In a deep wok or skillet, heat neutral oil to 180°C / 350°F.
2. Fry lobster pieces in batches for 2–3 minutes, or until shells are bright red and meat is opaque.
3. Remove with a slotted spoon and drain on paper towels.

3️⃣ Make the Sauce

1. Wipe out the wok and heat 2 tablespoons of oil over medium-high heat.
2. Add ginger and garlic; stir-fry for about 30 seconds until fragrant.
3. Add the white parts of scallions and the optional sliced chili. Stir briefly.
4. Pour in Shaoxing wine and let it sizzle to deglaze the pan.
5. Stir in chicken stock, oyster sauce, soy sauce, and sugar. Bring to a light simmer.
6. Stir in the cornstarch slurry to thicken slightly. Cook for 1 minute, stirring continuously.

4️⃣ Toss the Lobster

1. Return the fried lobster pieces to the wok.
2. Toss well to evenly coat in the sauce. Cook for 1–2 minutes, tossing frequently.
3. Add the green parts of the scallions and finish with a drizzle of sesame oil. Stir gently to combine.

5️⃣ Serve 🍽️

• Transfer the glossy, fragrant lobster to a large serving platter.
• Garnish with more scallion greens and chili slices if desired for a pop of color.
• Serve hot with steamed jasmine rice 🍚 or as the centerpiece of a banquet spread.
  

  🌟 Tips & Variations