Entree: Hong Kong – Southern Culinary Region – 薑蔥龍蝦 ➤ goeng1 cung1 lung4 haa1 (Hong Kong–style lobster stir-fried with aromatic ginger and scallions, finished with hot oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 8 min

Additional 30 min

Total 50 min

Ingredients

- 2 live lobsters, approx. 1.25 lb (570 g) each (or 2 lb / 900 g whole lobster meat if pre-portioned)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) neutral oil for hot-flavor infusion
- 2 tbsp (30 ml) Shaoxing wine
- 1/2 cup (120 ml) low-sodium chicken stock or seafood stock
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (2 g) sugar
- 1/4 tsp (1 g) white pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 2 oz (60 g) fresh ginger, peeled and julienned
- 6 scallions (green onions), white and green separated, whites sliced into 2 in / 5 cm lengths and greens cut into 2 in / 5 cm pieces
- 1 tsp (5 ml) toasted sesame oil
- Salt to taste

Instructions

1. Prepare lobster: if using live lobsters, plunge into boiling water 1 minute to loosen; remove meat by splitting shells and extracting tail and claw meat in large chunks, leaving some shell for presentation. If using pre-portioned lobster meat, pat dry and cut into bite-size pieces.
2. Heat 2 tbsp (30 ml) vegetable oil in a wok or large skillet over high heat until shimmering. Add half the ginger and the white parts of the scallions and stir-fry briefly (15–20 seconds) to release aroma.
3. Add lobster pieces and stir-fry quickly, tossing to coat; add Shaoxing wine and let the alcohol flash off, about 20–30 seconds.
4. Pour in chicken stock, light soy sauce, sugar, and white pepper. Bring to a simmer and cook 1–2 minutes until lobster is just cooked through.
5. Stir in cornstarch slurry a little at a time to lightly thicken the sauce to a glossy coating; adjust seasoning with salt if needed.
6. In a small ladle, heat 2 tbsp (30 ml) neutral oil until smoking hot. Scatter remaining raw julienned ginger and scallion greens over the lobster and immediately pour the hot oil over them to release the fragrance.
7. Finish with 1 tsp (5 ml) toasted sesame oil, toss gently to combine, and serve immediately with steamed rice.