Cantonese Style Stir-fry Lobster Recipe

Prepare lobster

Humanely dispatch the live lobster (if not pre-killed) by placing it in the freezer for 15–20 minutes to numb, then split the lobster in half lengthwise with a sharp chef's knife. Reserve the shells for presentation. Remove the tomalley and roe if desired. Extract the meat from the tail and claws in large pieces and keep them attached to the corresponding shell halves for serving.

Make sauce base

In a small bowl combine light soy sauce, oyster sauce, Shaoxing wine, chicken stock, and sugar. Stir to dissolve sugar and set aside. In a separate small bowl mix cornstarch with cold water to make a slurry and set aside.

Sear aromatics & lobster

Heat 2 tbs vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add minced garlic, julienned ginger and sliced shallot; stir-fry 30–45 seconds until fragrant but not browned. Add torn kaffir lime leaves and stir 15 seconds. Push aromatics to the side, add the lobster meat (reserve shells for plating) and sear 45–60 seconds per side just to color — do not overcook. If your skillet is large, sear meat in batches so it browns and stays tender.

Deglaze and finish sauce

Pour the prepared sauce mixture into the wok and bring to a simmer, scraping any browned bits from the pan. Let simmer 1–2 minutes to marry flavors. Stir the cornstarch slurry and add it slowly to the simmering sauce, stirring constantly until the sauce thickens and becomes glossy — about 30–45 seconds. Add sesame oil and taste; adjust seasoning with a pinch more sugar or soy if needed.

Combine and plate

Return lobster meat to the sauce to coat thoroughly for 30–45 seconds. Transfer the lobster meat back into the reserved shells and spoon the sauce and aromatics over the meat. Garnish with thinly sliced green onions. Keep warm while preparing sides.

Blanch or steam: Bring 1 cup water to a simmer in a wide skillet with a lid. Add a pinch of salt and the halved baby bok choy, cut-side down. Cover and steam for 2–3 minutes until bright green and tender-crisp. Alternatively, blanch in boiling salted water for 30–45 seconds then shock in ice water.

Finish: Drain well. Heat 1 tsp vegetable oil in a small sauté pan over medium-high heat and toss bok choy cut-side down for 30 seconds to reheat and add sheen. Season lightly with a pinch of salt and transfer to plate alongside lobster.

Prepare pork belly

If pork belly is not already cooked: dice into small pieces and pan-fry over medium-high heat until fat renders and pieces are crisp, about 8–10 minutes. Remove with a slotted spoon and reserve the rendered fat (leave about 1 tbs in pan).

Cook fried rice

Heat a large wok or nonstick pan over high heat. Add 2 tbs vegetable oil (and reserved pork fat if any). When very hot, add beaten eggs and scramble quickly until just set; break into large curds and remove to a bowl. Add minced garlic and stir 10–15 seconds. Add cold day-old rice, breaking up any clumps, and stir-fry 2–3 minutes until heated through and grains separate. Return scrambled egg and crispy pork belly to the wok. Add light soy sauce, dark soy sauce (optional, for color), white pepper and salt. Toss and stir-fry 1–2 minutes until evenly seasoned. Stir in chopped green onions at the end and remove from heat.

Adjust & keep warm

Taste and adjust seasoning with more salt or soy if needed. Keep fried rice warm for plating with lobster and bok choy.

Plate: Spoon a portion of pork belly fried rice onto each plate. Arrange the lobster halves (meat-in-shell) beside the rice and drizzle any remaining glossy sauce over the meat and shells. Place 2–3 baby bok choy halves next to the lobster. Garnish with cilantro (optional), extra sliced green onions and lime wedges. Serve immediately so lobster remains warm and tender.