Ingredients:

  • 5–1.75 lbs (700–800 g) Live Lobster, cleaned and cut into chunks
  • 1 Tbsp (15 ml) Shaoxing Rice Wine (for quick marinade)
  • 1 Tbsp (15 g) Cornstarch (for quick dredge)
  • 4 oz (115 g) Fresh Ginger, julienned
  • 1 large bunch (approx. 12) Scallions (Spring Onions), cut into 2-inch lengths
  • 4 large cloves Garlic, finely minced
  • 5 Tbsp (22 ml) Light Soy Sauce (low sodium)
  • 2 Tbsp (30 ml) Shaoxing Rice Wine (for deglazing)
  • 1/2 cup (120 ml) Chicken or Seafood Stock (low sodium)
  • 1 tsp (5 ml) Granulated Sugar
  • 1/4 tsp (1 ml) White Pepper
  • 1/2 tsp (2.5 ml) Sesame Oil (for finishing)
  • 1 Tbsp (15 g) Cornstarch (for slurry, mixed with 2 Tbsp cold water)
  • 1/2 cup (120 ml) Neutral High-Heat Oil (Peanut or Grapeseed)

Instructions:

  1. Prepare the Lobster: Humanely dispatch the lobster. Separate the claws, tail, and body. Use a heavy knife to chop the shell-on lobster into large, manageable 2-inch (5 cm) chunks.
  2. Marinate/Dredge: Toss the lobster pieces lightly with the 1 Tbsp Shaoxing wine and then dust lightly with 1 Tbsp cornstarch.
  3. Mix the Sauce: Whisk together the soy sauce, 2 Tbsp Shaoxing wine, stock, sugar, and white pepper in a bowl. Set aside.
  4. Prepare Slurry: Mix the cornstarch and cold water in a separate small bowl. Set aside.
  5. Heat Oil: Heat the 1/2 cup of high-heat oil in the wok until shimmering (about 375°F / 190°C).
  6. Flash-Fry Lobster: Working in batches if necessary, add the lobster pieces to the hot oil. Fry for only 60–90 seconds until the shells turn bright red. The meat will be only partially cooked.
  7. Drain: Quickly remove the lobster pieces using a spider/skimmer and set them aside on a wire rack or paper towels. Discard all but 2–3 Tbsp (30–45 ml) of the cooking oil from the wok.
  8. Sauté Aromatics: Reheat the wok until smoking. Add the ginger julienne and the white/light green scallion pieces. Stir-fry aggressively for 30–45 seconds until highly fragrant.
  9. Add Garlic: Toss in the minced garlic and sauté for 10 seconds until fragrant, being careful not to burn it.
  10. Add Lobster: Return the par-cooked lobster pieces to the wok. Toss rapidly for 30 seconds to coat them in the aromatics.
  11. Sauce and Simmer: Pour the pre-mixed sauce base over the lobster. Bring to a rapid boil. Cover the wok and allow the lobster to steam and finish cooking for 2–3 minutes (until all the meat is opaque white).
  12. Thicken: Stir the cornstarch slurry to recombine it, then pour it into the boiling sauce while stirring vigorously. The sauce should thicken immediately to a glossy consistency that clings to the lobster shell.
  13. Garnish and Serve: Turn off the heat. Stir in the remaining dark green scallion pieces and the sesame oil. Transfer immediately to a serving platter. Serve piping hot.