Cantonese Lobster Tail in 30 Minutes

Instructions:

1. Using kitchen shears, cut through the top of the lobster shells lengthwise. Gently push the meat upward to butterfly the tail, leaving it attached at the base. Pat the meat completely dry with paper towels and season lightly with salt.
2. Heat the neutral oil in a wok over high heat until it begins to shimmer. Place lobster tails meat-side down. Sear for 2 minutes without moving them until the meat is opaque and develops a golden crust. Flip and sear the shell side for 1 minute. Remove lobster from the pan and set aside on a plate.
3. Reduce heat to medium-high. In the remaining oil, add the julienned ginger and minced garlic. Stir-fry for 30 seconds until the fragrance is released and the garlic is pale gold. Toss in the scallion whites and stir for another 30 seconds.
4. Whisk together the Shaoxing wine, oyster sauce, soy sauce, sugar, water, and cornstarch. Pour the mixture into the wok. Stir constantly for 1-2 minutes until the sauce thickens and becomes a glossy, mahogany-colored glaze.
5. Return the seared lobster tails to the wok and toss quickly to coat the meat in the glaze.