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Stir-Fried Lobster, 薑葱龙虾
Save the tail pieces for the kids
We’re seafood people. So invariably, we will usually have stir-fried lobster on the table when we have family get-togethers. When you pair it with ginger and scallions, this dish comes packed with flavor; well worth the preparation time compared to just eating steamed lobster.
fresh live lobster
Always start with fresh lobster! The fiestier the better.
Start by washing and scrubbing the lobster well.
A fast and humane way to kill the lobster, is to just pull the head off of the lobster.
Scrape out the guts and viscera. You can optionally save this later for soup flavoring.
Peel off the side filters / gills.
Cut off the legs.
Similarly, cut off the claws.
By evenly applying pressure on the knife, cut the lobster in half directly down the center.
Then cut the lobster tail halves into 6 separate chunks.
Cut the claws in half. First at the carpus.
Then at the claw.
Heat up oil for deep frying. If you are deep-frying anything else, this should be the last item to be deep fried. It will dirty the oil and the oil will need to be discarded afterwards.
Deep fry the lobster pieces and set aside. It is done when the meat separates from the shell on the tail pieces.
Strain the lobster from the oil and set aside.
Heat up the wok with a little bit of cooking oil.
Stir fry sliced scallions and ginger to release some flavor.
Add some chicken broth, a dash of fish sauce and 2 spoons of cooking wine. Add a cup of water and bring to a boil. Add a little cornstarch to lightly thicken the liquid.
Add the deep fried lobster into the wok.
Stir fry to cover the lobster with the sauce.
Serve the lobster on a plate.
And you're done!
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