Stir-Fried Cantonese-Style Lobster with Scallion & Ginger

We recently bought too much meat, seafood and produce from Costco (who doesn't), including lobster tails that were near the expiration date by the time I got around to cooking them. I originally wanted to use these to make Gordon Ramsay's infamous lobster risotto, but time was short, it was Thanksgiving eve (I was busy making stuffing and pumpkin pie), I was under the weather, and found this recipe from the always excellent www.woksoflife.com that had a short ingredient list and seemed less fussy than the risotto. The original recipe calls for 2 live lobsters, but using all lobster tails is perfectly fine and yields a lot of meat. This is my adaptation of the recipe. Finger-lickin' good!

Ingredients:

2 1/2 lbs. approximately 6" lobster tails (about 6 tails)

4 tbsp. flour

2 tbsp. cornstarch

2 cups oil

6 slices ginger

5 scallions, cut into 2" sections (separate the white & green parts)

2 tbsp. shaoxing wine

1 tbsp. soy sauce

1/2 tsp. sesame oil

1/8 tsp. sugar

1/8 tsp. white pepper

1. Rinse the lobster tails; cut each lobster tail into 3 pieces (do this by placing the tails upside down and cut with a cleaver or heavy knife). Place the lobster pieces into a colander to let them continue to drain.

2. Mix the flour and cornstarch together and place on a baking sheet or large plate. 

3. Pat the lobster pieces dry with paper towels then lightly dredge the flesh sides only in the flour-cornstarch mixture (to help seal in the moisture when flash fried). 

4. Heat 2 cups of vegetable oil in a large wok or pan over high heat. When the temperature of the oil is about 350F, place the lobster pieces, 2 at a time, into the wok and flash fry for 15 seconds. The lobster will turn bright red within a few seconds. Remove the pieces to a plate to drain. Continue cooking the remaining lobster pieces, two at a time, until all done. 

5. Turn off the heat and pour out the oil from the wok. Wipe dry, then return to the stove. Heat 2 tbsp. of vegetable oil in the wok over high heat and add the ginger slices. Saute for 30 seconds, tossing frequently, to flavor the oil. 

6. Add the white parts of the scallion and the reserved lobster to the wok and toss for 20-30 seconds to combine. Pour the shaoxing wine along the perimeter of the pan, and immediately cover. Let the mixture steam/cook for 2 minutes.

7. Remove the cover and add the soy sauce, sesame oil, sugar and white pepper and the remaining green parts of the scallions. Toss well and cook another 30 seconds to combine the ingredients. 

8. Pour the lobster onto a serving plate and serve immediately.

Rinse the lobster tails.

Cut each lobster tail into 3 pieces and return to the colander to continue draining.

Ginger, scallions, sesame oil, shaoxing wine, soy sauce, white pepper & sugar.

Lobster pieces dredged in the flour-cornstarch mixture.

Flash fry the dredged lobster, two at a time in hot oil for about 15 seconds; remove to a plate to drain.

Pour out all the oil from the wok and wipe dry with paper towels. Add 2 tbsp. oil to the pan over high heat and saute the ginger slices for about 30 seconds. 

Add the lobster and white parts of scallion; pour the shaoxing wine along the perimeter of the pan.

Cover immediately and let cook for 2 minutes. Remove the cover and toss in the remaining ingredients; cook an additional 30 seconds.

Plate and serve immediately.