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Cool Recipe Alert: Stir Fried Lobster with Ginger and Scallion

Cool Recipe Alert: Stir Fried Lobster with Ginger and Scallion

With lobster in abundance, it makes sense to try some different things, such as lightly crisping up the sweet, succulent meat in a stir fry and adding classic Asian flavor notes like rice wine, scallions and ginger. Ken Toong, UMass’ director of auxiliary enterprises and college dining trendsetter, shares this recipe for Stir Fried Lobster with Ginger and Scallion, created by Executive Chef Willie Sng. Toong says this savory lobster stir fry is one of the students’ all-time favorite dishes, and it’s served for Chinese New Year, special events and catering.

Stir Fried Lobster with Ginger and Scallion

YIELD: 1 serving

1 ½ lbs. whole lobster
3 Tbsps. Shaoxing rice wine
3 tsps. ginger, finely chopped
1 ½ tsp. salt
oil, as needed, for frying
½ cup chicken stock
¼ tsp. ground black pepper
1 tsp. roasted sesame oil
2 scallions, finely chopped
2 scallions, green part only, sliced
cornstarch, as needed

1.    Remove lobster head and cut lobster tail into pieces (1 ½” thick) and place into bowl with 1 Tbsp. rice wine, 1 tsp. ginger, ½ tsp. salt. Toss lightly to coat.
2.    Dip seasoned lobster into cornstarch to coat lightly.
3.    Heat cooking oil in wok, fry lobster in hot oil until slightly crispy; remove without letting it get too brown. Set aside. Fry lobster head and set aside.
4.    Combine chicken stock, remaining rice wine, salt, pepper, sesame oil and some corn starch in bowl.
5.    Heat cooking oil in wok until hot. Stir fry finely chopped scallion and remaining chopped ginger for 10 seconds or until fragrant.
6.    Add stock mixture and cook, stirring constantly until slightly thickened. Add cooked lobster and lobster head. Toss carefully in sauce. Transfer to serving platter and garnish with sliced scallion.

Photo and recipe courtesy of UMass

Contact Tara Fitzpatrick at [email protected].
Follow her on Twitter @tara_fitzie

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