The Wok Lobster Recipe

Prepare the lobster

If using live lobster, cook by steaming or boiling 4–6 minutes for 1 lb lobster, then cool and remove meat from tail and claws. If using frozen or fresh lobster tails, steam or poach gently until just cooked (opaque) and remove meat. Pat the lobster meat dry with paper towels and cut into 1–1.5 inch pieces or leave in larger chunks for dramatic presentation.

Place the lobster meat in a bowl. Add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, egg white, 1/2 tsp salt, and 1/4 tsp white pepper. Toss gently to coat and let rest 10–15 minutes while you prepare other ingredients. The cornstarch and egg white will give the lobster a silky exterior when wok-fried.

In a small bowl combine 3 tbs chicken or shellfish stock, 1 tbs oyster sauce, 1 tsp hoisin, 1 tbs light soy sauce, 1/2 tsp sesame oil, and 1/2 tsp sugar. Stir until smooth. In a separate small cup mix 1 tsp cornstarch with 1 tbs water to form a slurry and set aside. These will be added to the wok at the end to create a glossy sauce.

Prepare all aromatics and vegetables: thinly slice 4 garlic cloves, julienne 1 tbs ginger, separate and slice scallions (keep whites and greens separate), thinly slice 1/2 cup red bell pepper, slice any baby corn or bamboo shoots, and slice optional red chile if using. Making everything mise en place is important because the cooking is very fast.

Heat a large wok over high heat until smoking slightly. Add 2 tbs neutral oil and swirl to coat.

When oil is hot, add the white parts of the scallions, half the garlic, and the ginger. Stir-fry 15–20 seconds until very fragrant but not browned.

Add the sliced red bell pepper and baby corn/bamboo shoots. Stir-fry 30–45 seconds until vegetables are just tender-crisp. Remove vegetables to a plate and set aside briefly.

Wipe the wok with a paper towel if necessary and return to high heat. Add the remaining 1 tbs oil and heat until shimmering. Add the marinated lobster in a single layer (work in two batches if needed to avoid crowding). Stir-fry quickly for 45–90 seconds, tossing constantly, until the exterior is just set and lobster is opaque (do not overcook).

Return the reserved vegetables to the wok with the lobster. Toss 10–15 seconds to combine and reheat the vegetables.

Give the prepared wok sauce a quick stir, then pour it into the wok. Toss constantly as the sauce heats; add the cornstarch slurry and continue stirring until the sauce thickens and becomes glossy, about 30–45 seconds.

Turn off the heat and stir in 1 tbs unsalted butter and 1 tsp fresh lime or lemon juice to enrich the sauce and brighten the flavors. Adjust seasoning with a pinch of salt or a few drops of soy if needed.

Add the green parts of the scallions and the remaining sliced garlic, toss briefly (5–10 seconds) to release their aroma without cooking them fully.

Transfer The WOK Lobster to a warm serving platter. Garnish with cilantro leaves, sliced red chile (if using), and a sprinkle of toasted sesame seeds. Serve immediately with steamed jasmine rice (about 1 cup per person).

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently in a skillet with a splash of stock to avoid toughening the lobster.