Lobster Ginger And Scallion Style Recipe
Make Lobster Ginger And Scallion Style Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster
Ginger-Scallion Sauce
Finishing & Garnish
Method
Lobster
- 1
Humanely kill and blanched
Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 2 tbs kosher salt. Hold the lobster by the back, place the tip of a sharp chef's knife at the center of the head (behind the eyes) and quickly drive it down to split the brain (or follow your preferred humane method). Immediately plunge the lobster into the boiling salted water headfirst. Blanch for 1 minute to loosen shells and partially cook.
- 2
Chill and split
Remove the lobster and transfer to an ice bath to stop cooking, about 2 minutes. Once cool, drain. Using kitchen shears or a sharp knife, split the lobster in half lengthwise from head to tail. Remove and reserve the tomalley (optional) and any roe. Crack claws with a mallet and remove meat, or leave intact and cut shells to expose meat for presentation. Pat all meat dry with paper towel.
- 3
Cut meat into portions (if desired)
For easier eating and maximum sauce coverage, cut the tail and large pieces of claw meat into 1–1.5 inch chunks, leaving some large pieces for presentation. Keep shells under meat on serving platter if using for presentation.
Ginger-Scallion Sauce
- 4
Prepare aromatics
Peel and finely julienne the ginger into matchstick pieces (about 3 tbs). Thinly slice the scallions. Separate the white parts (use for cooking) from the green parts (reserve mostly raw for garnish).
- 5
Season sauce base
In a medium heatproof bowl combine 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp granulated sugar, 1 tsp sesame oil, 1 tsp white pepper, 1 tsp salt, and 1 tsp fresh lime or lemon juice (if using). Stir to dissolve the sugar and salt.
- 6
Heat oil and bloom aromatics
In a small saucepan or skillet, add 5 tbs neutral oil and heat over medium-high until shimmering and just below smoking (about 375°F / 190°C). Add the white parts of the scallions and all the julienned ginger to the hot oil and stir briefly for 10–15 seconds to aromatic—be careful: the oil will sizzle. Immediately pour the hot oil, ginger, and scallion whites into the bowl with the soy-Shaoxing mixture. The hot oil will bloom the ginger and scallion flavor and slightly cook them, releasing fragrance.
- 7
Finish & Serve
- 8
Warm the lobster (optional)
If you prefer the lobster warm, preheat oven to 350°F (175°C). Place split lobster halves meat-side up on a baking sheet, spoon a few tablespoons of the ginger-scallion sauce over the exposed meat, and bake 4–6 minutes until just heated through. Do not overcook. Alternatively, quickly steam the split lobsters 2–3 minutes to warm.
- 9
Dress and garnish
Arrange lobster halves or meat pieces on a serving platter. Spoon the ginger-scallion sauce liberally over the lobster meat so the hot oil and aromatics sit on top. Scatter additional raw green scallion slices if desired, sprinkle cilantro leaves and toasted sesame seeds for extra aroma and texture.
- 10
Serve
Serve immediately with lemon or lime wedges on the side and steamed rice to soak up the sauce. Provide small forks or picks for the claws. Leftover sauce can be refrigerated up to 2 days and reheated gently.