Entree: Hong Kong – Northern Culinary Region – 薑蔥龍蝦 ➤ Jiāng Cōng Lóngxiā (Cantonese-style stir-fried lobster cooked with aromatic ginger and scallions in a light soy-based sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 live lobsters, approx. 1.25 lb (565 g) each (total approx. 2.5 lb (1.13 kg))
- 2 tbsp (30 ml) vegetable oil for stir-frying
- 2 cups (480 ml) vegetable oil for frying (optional but recommended if deep-frying)
- 2 tbsp (16 g) cornstarch for dredge
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for sauce slurry
- 3 tbsp (30 g) fresh ginger, julienned
- 6 scallions, white and green separated; whites cut into 2-inch (5.08 cm) pieces, greens cut on bias
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1/3 cup (80 ml) light chicken or seafood stock
- 1 tsp (4 g) sugar
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) white pepper
- 1 tsp (5 ml) toasted sesame oil

Show original ingredient measurements

- 2 live lobsters, approx. 1.25 lb (565 g) each (total approx. 2.5 lb/1.13 kg)
- 2 tbsp (30 ml) vegetable oil for stir-frying
- 2 cups (480 ml) vegetable oil for frying (optional but recommended if deep-frying)
- 2 tbsp (16 g) cornstarch for dredge
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for sauce slurry
- 3 tbsp (30 g) fresh ginger, julienned
- 6 scallions, white and green separated; whites cut into 2-inch pieces, greens cut on bias
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1/3 cup (80 ml) light chicken or seafood stock
- 1 tsp (4 g) sugar
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) white pepper
- 1 tsp (5 ml) toasted sesame oil

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the lobster: bring a large pot of water to a rolling boil and blanch the live lobsters 1–2 minutes to ease handling. Remove, cool slightly, split each lobster lengthwise, remove meat from tail and claws, and cut into bite-sized pieces. Reserve shells for stock or discard. Pat lobster meat dry.
2. Lightly dredge the lobster pieces in the 2 tbsp (30 ml) cornstarch, shaking off excess. Heat the 2 cups (480 ml) vegetable oil in a wok or deep skillet to 350°F (175°C) if deep-frying. Fry the dredged lobster pieces in batches just until opaque and lightly golden, about 45–60 seconds per batch. Remove and drain on paper towels. (If skipping deep-fry, stir-fry lobster pieces briefly in 2 tbsp (30 ml) oil until just cooked, about 2–3 minutes.)
3. Wipe the wok clean, then heat 2 tbsp (30 ml) vegetable oil over high heat. Add the julienned ginger and the white parts of the scallions and stir-fry until aromatic, about 30–45 seconds.
4. Add Shaoxing wine, light soy sauce, stock, sugar, salt, and white pepper and bring to a quick simmer. Stir the cornstarch slurry again and add to the wok, stirring until the sauce slightly thickens, about 15–30 seconds.
5. Return the cooked lobster to the wok and toss gently to coat with the sauce, heating through for about 1 minute. Add the scallion greens and drizzle with toasted sesame oil. Toss once and remove from heat.
6. Transfer to a warm serving plate and serve immediately with steamed rice.

1. Prepare the lobster: bring a large pot of water to a rolling boil and blanch the live lobsters 1–2 minutes to ease handling. Remove, cool slightly, split each lobster lengthwise, remove meat from tail and claws, and cut into bite-sized pieces. Reserve shells for stock or discard. Pat lobster meat dry.
2. Lightly dredge the lobster pieces in the 2 tbsp cornstarch, shaking off excess. Heat the 2 cups vegetable oil in a wok or deep skillet to 350°F (175°C) if deep-frying. Fry the dredged lobster pieces in batches just until opaque and lightly golden, about 45–60 seconds per batch. Remove and drain on paper towels. (If skipping deep-fry, stir-fry lobster pieces briefly in 2 tbsp oil until just cooked, about 2–3 minutes.)
3. Wipe the wok clean, then heat 2 tbsp vegetable oil over high heat. Add the julienned ginger and the white parts of the scallions and stir-fry until aromatic, about 30–45 seconds.
4. Add Shaoxing wine, light soy sauce, stock, sugar, salt, and white pepper and bring to a quick simmer. Stir the cornstarch slurry again and add to the wok, stirring until the sauce slightly thickens, about 15–30 seconds.
5. Return the cooked lobster to the wok and toss gently to coat with the sauce, heating through for about 1 minute. Add the scallion greens and drizzle with toasted sesame oil. Toss once and remove from heat.
6. Transfer to a warm serving plate and serve immediately with steamed rice.