The Lazy Man Approach to Cantonese Lobster
For New Year’s Eve, my sister and I decided to whip up a quick and easy version of Cantonese lobster flavored with ginger, scallions, and soy sauce. We used 2 2lb fresh lobsters, 5 cloves of chopped garlic, 1 cup of chopped ginger, 1 bunch of scallions (green onions), 1 can of chicken broth, 1 cup of cooking wine, 1 tsp of sesame oil, 1 tbs olive oil, 2 tbs corn starch, 3-5 tbs soy sauce (to taste), and 2-3 tbs sugar (to taste). Serves 6-8.
We started with chopping up the lobster into small chunks. This involved pushing a heavy, sharp knife through the center of the lobster head and splitting the lobster in half. The tail was chopped into bite sized pieces and claws cracked; the lobster head was trimmed of excess legs and antenna. For the squeamish, it’s best to freeze the lobster for 1 hr before chopping it and to remove the tomalley before cooking. Some people, like me, enjoy eating the tomalley and don’t find it gross. Others find it too strong of a flavor.
The lobster chunks normally would be coated with either corn starch or flour and quickly deep fried before adding the sauce, but being a Lazy Man’s Approach, we skipped this. Instead, we stir-fried the garlic and ginger in both sesame and olive oil to release the aromas and poured in the cooking wine, soy sauce, sugar, and corn starch dissolved in chicken broth. At a low boil, we added the lobster claws and cooked that for 5 minutes before adding the rest of the lobster meat.
We tossed everything around, put a lid on the pan, and cooked until the lobster turned red and looked done. After adding the scallions and mixing everything up again, the lobster was ready to serve.
We also served shrimp and crabs boiled in Louisiana crab boil. It was a delicious dinner of seafood.
Happy New Year! Hope the New Year brings exciting adventures, good food, and great company!