Cantonese Style Ginger Scallion Lobster: A Luxurious Dish

Cantonese Style Ginger Scallion Lobster is a dish that redefines home-cooked gourmet seafood with a flavorful blend of ginger and scallions.

Scale

2 whole Live Lobsters (about 1 to 1 ½ pounds each; substitute with fresh lobster tails for an easier prep.)
1/4 cup Cornstarch
8 slices Ginger
4 pieces Scallions (cut into 2-inch pieces)
4 cloves Garlic (minced)
3 tbsp Shaoxing Wine
2 tbsp Neutral Oil (plus more for flash frying, about 2 to 3 cups)
1/2 tsp Salt
1/4 cup Water (plus 2 tbsp)
2 1/2 tbsp Low-Sodium Soy Sauce
1/2 tsp Sesame Oil
1 tsp Sugar
1 tsp Chicken Bouillon
1/8 tsp Ground White Pepper
1 tbsp Cornstarch
1/4 cup Water (for the slurry)

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Chill the Lobster: Place the lobsters in the freezer for 30 minutes to 1 hour.
Prepare the Lobster: Take the lobsters out and lay them on a cutting board. Pierce the head through with a chef knife.
Clean the Lobster: Remove the head, brain, organs, and tomalley. Chop off the mouth and claws.
Remove Gills & Legs: Scrape and cut off the gills and legs.
Split the Claws: Cut the elbows of the claws in half lengthwise.
Halve the Lobster: Cut straight down the middle lengthwise.
Cut the Lobster Pieces: Cut each lobster half into four pieces.
Rinse and Dry: Rinse the lobster pieces under cold water and pat them dry.
Mix the Sauce: Combine water, low-sodium soy sauce, sesame oil, sugar, chicken bouillon, and ground white pepper.
Prepare the Slurry: Mix 1 tablespoon of cornstarch with 1/4 cup of water.
Coat the Lobster: Toss in the lobster pieces with cornstarch.
Flash Fry the Lobster: Heat oil to 375°F (190°C) and flash fry the lobster.
Sauté Ginger: Heat 2 tablespoons of neutral oil and sauté the ginger for 30 seconds.
Add Scallions: Stir in the white part of the scallions and sauté.
Combine with Lobster: Add the fried lobster and stir well.
Incorporate Shaoxing Wine: Pour the Shaoxing wine around the wok and stir-fry.
Add Sauce and Slurry: Incorporate the sauce and starch slurry, then toss with the green part of the scallions.