Crispy lobster pieces tossed in a rich golden sauce, paired with fresh broccoli.

If using whole lobster, bring a large pot of salted water to a boil and cook lobsters 6–8 minutes until shells turn bright red. Cool slightly, remove meat from tails and claws, and cut into 1–1.5 inch bite-sized pieces. If using lobster tails, remove meat and cut into pieces. Pat lobster pieces very dry with paper towels.

Prepare Lobster

In a medium bowl whisk together flour, cornstarch, baking powder, salt, and white pepper. Whisk in cold club soda (or cold water) until mostly smooth — the batter should be slightly thicker than heavy cream. Fold in the lightly beaten egg white until combined. Keep the batter cold by setting the bowl over another bowl of ice or refrigerating briefly.

Make Batter/Coating

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Test heat by dropping a small bit of batter: it should sizzle and rise. Working in batches to avoid crowding, dredge lobster pieces lightly in a small amount of extra flour if needed, then dip into the batter, letting excess drip off, and carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes per batch (lobster is already cooked; goal is crisp exterior). Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if desired while finishing remaining lobster.

Fry Lobster

Bring a pot of salted water to a boil. Add broccoli florets and blanch 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain thoroughly. Pat dry.

Blanch Broccoli

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add blanched broccoli and stir-fry 1 minute to reheat and give a touch of char. Season lightly with a pinch of salt. Transfer to serving plate and keep warm.

Finish Broccoli

In a medium skillet over medium heat, melt the butter. Add minced garlic and grated ginger and sauté 30–45 seconds until fragrant (don’t brown). Stir in curry powder and turmeric and cook 20 seconds to bloom the spices. Add honey, sweetened condensed milk, and stock and whisk to combine. Bring to a gentle simmer for 1–2 minutes.

Make the Golden Sauce

Stir in lemon juice and soy sauce. Taste and season with 1/4 tsp salt and a pinch of white pepper, adjusting honey or lemon if you prefer sweeter or brighter sauce. Make a slurry by mixing 1 tsp cornstarch with 1 tsp water; whisk the slurry into the simmering sauce and cook 30–60 seconds until the sauce thickens to a glossy, pourable consistency. If too thick, thin with up to 1–2 tsp stock or water.

Adjust and Thicken

Add the fried lobster pieces to the skillet with the golden sauce and gently toss to coat — do this off the heat if your pan is small to prevent overcooking. Work quickly so the coating remains crisp but is glazed in sauce. Taste and adjust seasoning if needed.

Toss Lobster in Sauce

Arrange the stir-fried broccoli on a serving platter. Spoon the glazed golden lobster on top or beside the broccoli. Sprinkle with sliced scallions and sesame seeds if using. Serve immediately.

Plate and Garnish

live lobster or lobster tails (meat removed)

all-purpose flour

cornstarch

baking powder

salt

white pepper

cold club soda or cold water

egg white (lightly beaten)

vegetable oil (for frying)

unsalted butter

garlic (minced)

fresh ginger (finely grated)

mild curry powder

turmeric powder

honey

sweetened condensed milk

chicken or seafood stock

lemon juice

soy sauce

cornstarch (slurry)

water (for slurry)

broccoli florets (trimmed)

vegetable oil (for blanching/stir-fry)

sesame seeds (optional)

scallions (thinly sliced)

Golden Lobster

Make Golden Lobster Recipe in just 40m. Crispy lobster pieces tossed in a rich golden sauce, paired with fresh broccoli.

Golden Lobster Recipe

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