Ingredients with Measurements:
- 2 (1-pound) live lobsters
- 2 tablespoons vegetable oil
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 2 tablespoons minced scallions
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons sesame oil
- 1 teaspoon sugar
- Salt and pepper, to taste
Special Equipment Needed:
- Wok
- Tongs
- Cutting board
- Chef’s knife
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil.
2. Add the lobsters to the boiling water and cook for 4 minutes.
3. Remove the lobsters from the pot and let cool.
4. Once cooled, cut the lobsters in half lengthwise and remove the meat from the shells.
5. Heat a wok over high heat.
6. Add the vegetable oil and heat until it starts to shimmer.
7. Add the ginger, garlic, and scallions and stir-fry for 1 minute.
8. Add the lobster meat and stir-fry for 2 minutes.
9. Add the soy sauce, Shaoxing wine, sesame oil, and sugar and stir-fry for 1 minute.
10. Season with salt and pepper, to taste.
11. Serve immediately.
Time:
Preparation Time: 10 minutes
Cooking Time: 7 minutes
Temperature: High heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 6g
Protein: 16g
Substitutions for Ingredients:
- Vegetable oil: Canola oil or olive oil
- Ginger: Fresh grated ginger or ground ginger
- Garlic: Fresh minced garlic or garlic powder
- Scallions: Shallots or onions
- Soy sauce: Tamari or coconut aminos
- Shaoxing wine: Dry sherry or mirin
Variations:
- Add other vegetables such as bell peppers, mushrooms, or bok choy.
- Add chili peppers or chili paste for a spicy version.
- Substitute the lobster with shrimp or other seafood.
Tips and Tricks:
- Make sure to use a wok that is large enough to fit all of the ingredients.
- Make sure to use high heat to ensure that the lobster is cooked quickly and evenly.
- Be careful not to overcook the lobster, as it can become tough and rubbery.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a wok or skillet over medium-high heat until heated through.
Presentation Ideas:
Serve the lobster with steamed white rice or noodles and a side of stir-fried vegetables.
Garnishes:
Garnish with freshly chopped scallions and sesame seeds.
Pairings:
Pair with a light white wine such as a Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Steamed white rice
- Stir-fried vegetables
- Noodles
Troubleshooting Advice:
- If the lobster is not cooked through, continue to stir-fry for a few more minutes.
- If the lobster is overcooked, it will become tough and rubbery.
Food Safety Advice:
- Make sure to cook the lobster until it is cooked through.
- Do not leave cooked lobster at room temperature for more than 2 hours.
Food History:
Lobster has been a popular seafood dish in many cultures for centuries. It is believed to have originated in the Mediterranean region and was later brought to the Americas by European settlers.
Flavor Profiles:
This dish has a savory and slightly sweet flavor with a hint of umami from the soy sauce and Shaoxing wine.
Serving Suggestions:
This dish is best served immediately after cooking.
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Region: Chinese