Ginger Scallion Lobster (蔥薑龍蝦)

Celebrate in style with Ginger Scallion Lobster fresh from the wok! Big, juicy lobster pieces are stir fried in a classic Cantonese sauce that’s INCREDIBLY easy to make. It’s so finger lickin’ good!

If you love these flavors, try our steamed oysters or fish!

Make this classic at home and save!

Cantonese-style Ginger Scallion Lobster might be a signature wedding or celebration dish, but Dad’s bringing this recipe to our kitchen so you can enjoy it in the comfort of home as well!

Our family often orders this during the Lunar New Year or for special occasions as part of our favorite Chinese banquet menu, but it doesn’t come cheaply. Not only are you paying for the fresh shellfish, but you’re also paying for the chef labor that gets put into making Ginger Scallion Lobster.

Don’t get me wrong…I still think it’s worth it every once in a while. I mean, what’s not to love about something cooked by a highly skilled chef?

But if you can cut back on the cost and still enjoy deliciously juicy seafood at home, then why not?

I was really surprised at how easily this dish came together. While Dad worked his magic with the wok, I got to enjoy the fruits of his labor! Here is what I concluded:

• In just 30 minutes, you’ll have buttery and succulent lobster meat that easily pulls apart from the shell.
• The ginger scallion sauce is thick and generously coats the shellfish to create a light savory glaze.
• All the flavors balance into pure harmony because the aromatics and seasoning bring out the natural sweetness in the lobster.

Now it’s time for you to give this recipe a go and make your own conclusions!

Why this recipe works

• Each piece of seafood is lightly coated in potato starch to reduce the moisture and prevent hot oil splatters.
• Stir frying with aromatics keeps the flavor profile simple while highlighting the lobster taste.
• The first flash fry helps to seal in the juices and semi cook the meat to keep the ingredients fresh.

What you’ll need

About the ingredients

We bought fresh lobster from the seafood market and asked the fishmonger to cut the shellfish into pieces and to clean it for us.

You can also substitute the water for chicken stock.

How to make this recipe

Wash and cut the spring onions into 10cm (3.9″) segments, then leave aside for later.

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

Tip: Toss the pieces in a colander with the starch to shake off any excess.

In a wok or deep pan, heat up the oil on high and fry the shellfish 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 ginger and garlic for 30 seconds or until fragrant.

Note: You can reuse some of the oil used for frying from earlier.

Add the semi-cooked lobster in and toss with the aromatics for 1 minute.

Pour the water 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 starch slurry while stirring until it thickens.

Serve immediately as is!

Recipe FAQs

Tips for the best results

• Keep the potato starch layer light. You want to have just enough to coat the meat, but not enough to form a thick starchy film around it when fried.
• Stir fry just before you plan to eat. Ginger Scallion Lobster is ideally eaten as soon as it has been cooked. The longer you leave it out for, the less fresh the ingredients become.
• Keep the lobster pieces big. You can enjoy a juicier bite if the shellfish is cut into bigger pieces and pull off larger portions of the shell rather than many little ones.

More classic banquet dishes!

• Seafood Rolls – These crispy, succulent appetizers are the perfect way to start any party.
• Salted Egg Prawns (牛油黃金虾) – Coated in a rich and buttery salted egg sauce, our family regularly orders this dish for celebrations.
• Four Cup Chicken (四杯雞) – Whole chicken cooked in fragrant aromatics makes this main a delicious meal.
• Seafood Tofu (玉孑豆府) – Gorgeously silky and simple flavors are the best things about this Cantonese classic.
• Buddha Jumps Over The Wall Soup (佛跳墙) – Nourish the family with a Chinese herbal soup full of delicacies dense with nutrients.
• Sago Soup With Taro (西米露) – Thick, silky and deliciously humble, no banquet is complete without a dessert soup!

Want more home cooked recipes?

Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

Join the family!