Stir-Fried Lobster, 薑葱龙虾

"Lobster Mobster"

Ingredients 

• Lobster

• Scallions

• Ginger

• Oil

• Salt

• Chicken Broth

• Fish Sauce

• Cooking Wine

• Cornstarch

Cooking Tools

• Wok

• Spatula

• Cutting Board

• Butcher Knife

• Kitchen Scissors 

• Oil Sieve/strainer 

Steps

Fresh lobster!

Start by washing and scrubbing the lobster.

Pull the head off of the lobster.

Scrape out the guts. 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 halves into 6 separate chunks.

Cut the claws in half. First at the carpus

Then at the claw

Heat up oil for deep frying. 
This should be the last item that is deep fried for a meal as it will dirty the oil and the oil will 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 oil.
Stir fry scallions and ginger.

Add chicken broth, a dash of fish sauce and 2 spoons of cooking wine. 
Add a cup of water to 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

Remove the lobster and plate.

And you're done! 

Stir-Fried Lobster