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February 2006 Issue
Lobster with Ginger and Scallions
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

Looking for a romantic meal to share with that loved one for Valentine's Day? How about a lobster dinner for two? This dish is easy to make and absolutely delicious!

I first came upon this dish in a Chinese restaurant. I couldn't believe I ate the whole thing! I think this has become my favorite lobster dish.

Now, on to the recipe! Be well, and good eating!

 

Lobster with Ginger and Scallions

There are basically 2 types of lobster to choose from, Atlantic (American) lobster and Pacific (spiny or rock lobster) lobster. The Atlantic lobster has large front claws and the Pacific variety do not. I prefer the Pacific lobster as the meat is sweeter than the Atlantic lobster, and the tail meat is larger. Either variety will be good for this dish. Plan on a 1-1/2 to 2 pound live lobster for 2 people, or 2 smaller 1 pound lobsters as a main course.
  • 1 whole live lobster
  • 4 scallions cut into 2 inch pieces
  • 1/4 cup sliced ginger
  • 1 can chicken broth
  • 1/2 tsp. corn starch
  • 1 clove garlic, crushed and chopped
  • 2 Tbsp. sesame oil
  • Salt and pepper to taste
First you will need to prepare the lobster for cooking. To do this, use a meat cleaver to chop the lobster in half where the tail meets the body. Then cut the head off and split the body cavity leaving the legs attached to the sections. Split the tail lengthwise and chop into pieces 1 inch in length. Rinse all the pieces before cooking. If the lobster has large claws, crack the claw shell with the back side of the meat cleaver before cooking. This will make it easier to get the meat out after cooking. You can have the butcher do this for you if you prefer.

Heat the oil in a wok or large skillet over medium heat. Add the ginger slices and lobster pieces to the hot oil. Stir fry for about 4 minutes to 5 minutes and then add the garlic. Dissolve the corn starch in the chicken broth and add this mixture to the skillet. For a little extra flavor, you may also add a splash of white wine to the skillet. Continue to stir to thicken the broth and add the scallions. Salt and pepper to taste and stir fry for an additional 3 to 4 minutes or until the broth slightly thickens and begins to bubble. The sauce will not be very thick in the final dish. Transfer to a serving dish and serve immediately.

I would suggest serving this dish with steamed or fried rice and a favorite vegetable dish. A glass of champagne would also be in order for that special someone. Cheesecake topped with fruit would make an excellent desert for this meal. Enjoy!

  • Yields: 2 servings
  • Preparation Time: 25 minutes
 



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