Ginger and Scallion Lobsters

Wash and cut the scallion onions into 2”segments. Clean and slice ginger and fresh garlic gloves. Set aside.

Prepare the live lobsters. Cut off the mouth portion of the lobster head with a cleaver or chef’s knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside. Extract the green mustard, innards and the sand tract to a small bowl to be included it in this dish. Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces.

Lightly coat the lobster with the corn starch so there is a thin layer on the outside of each piece.

In a wok or deep pan, heat up the oil on high and fry the lobsters in batches of 3-4 for 40 seconds or until the outside is just cooked. Drain the oil and transfer the lobster onto a plate

Add 4 tbsp oil into the wok on high heat and stir fry the scallion, ginger and garlic for 30 seconds or until fragrant.

Add the semi-cooked lobster in along with the extracted green mustard, innards and the sand tract saved from Step 2. Add Shaoxing rice wine around the edge of the wok, toss with the aromatics and cook for 1 minute with lit closed to flavor the lobsters with the ginger and scallion flavor.

Pour the chicken broth in and season with the salt, sugar and chicken bouillon powder. When it comes to a boil, turn the heat to low and slowly pour in the corn starch slurry while stirring until it thickens.

Serve ginger and scallions lobsters immediately while hot.