Ginger Scallion Lobster

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Lightly coat the exposed lobster meat with cornstarch. Shallow-fry the pieces in hot oil until the shells turn red and the coating seals, then drain.

Ingredients quick view

2 live lobsters (about 1.5 lbs each), humanely dispatched and cut into pieces

1/3 cup cornstarch for coating the cut surfaces

1/2 cup vegetable oil for shallow-frying

4 scallions, chopped

2 inches fresh ginger, julienned

2 cloves garlic, minced

1/4 cup soy sauce

1 tablespoon rice wine

1 teaspoon sugar

Salt to taste

Black pepper to taste

Ensure your lobsters are alive and fresh for the best flavor.

Let the lobsters sit for a minute after boiling to cool down before handling.

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