Stir Fried Lobster with Ginger and Spring Onions
Elevate your dining experience with this luxurious Stir Fried Lobster with Ginger and Spring Onions, a Chinese-inspired dish bursting with bold flavors and aromatic spices. Tender lobster pieces, cooked with their shells on for maximum flavor, take center stage in a savory sauce made with soy sauce, Shaoxing wine, and oyster sauce. Freshly sliced ginger and spring onions add a fragrant, zesty kick, while a touch of white pepper and garlic infuses every bite with warmth. Perfectly thickened with a cornstarch slurry and stir-fried to succulent perfection, this dish is ideal for special occasions or an elevated weeknight dinner. Serve it with steamed rice or noodles to soak up the rich, flavorful sauce and impress your guests with this quick 35-minute recipe.
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Recipe Information
Ingredients
- 2 pounds lobster (fresh or thawed, cut into large pieces with shell on)
- 2 tablespoons ginger (fresh, sliced into thin matchsticks)
- 3 stalks spring onions (sliced into 2-inch pieces)
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 3 tablespoons vegetable oil (or any neutral cooking oil)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 pinch salt
- 1 pinch white pepper (optional)
Instructions
Prepare the lobster by cutting it into large pieces, leaving the shell on to retain the flavor. Crack the claws gently to allow better absorption of the sauce. Rinse and pat dry.
In a small bowl, mix the soy sauce, Shaoxing wine, oyster sauce, sugar, and water. Set aside.
Dissolve the cornstarch in 2 tablespoons of water to make a slurry. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat. Add the lobster pieces, shell-side down, and stir-fry for 3 to 4 minutes until the shells turn bright red. Remove lobster and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the ginger and garlic, stir-frying for about 30 seconds until fragrant.
Add the spring onions to the wok and stir-fry for 1 minute. Then, return the lobster to the wok.
Pour the soy sauce mixture over the lobster and stir well to coat evenly. Allow the sauce to come to a gentle boil.
Lower the heat, push the lobster to one side of the wok, and pour the cornstarch slurry into the sauce. Stir quickly to thicken the sauce.
Season the dish with a pinch of salt and white pepper, if desired. Toss everything together gently to combine.
Transfer the stir-fried lobster to a serving platter and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
