Wok-fried lobster dishes have long been a showcase of luxury in Cantonese banquet cooking, symbolizing wealth and celebration. Ginger and spring onion add freshness and balance the richness, making the dish a staple for festive occasions such as Lunar New Year and wedding feasts.

In Guangdong, the lobster is often finished with a splash of Shaoxing wine and a light soy‑oyster sauce, while in Fujian the same dish may include fermented black beans for deeper umami. Some regions add a hint of chili for subtle heat.

It is traditionally presented on a large platter, garnished with fresh spring onion greens, and served hot alongside steamed jasmine rice or thin egg noodles, allowing diners to savor the sauce with each bite.

The dish is a hallmark of celebratory meals such as Chinese New Year, birthdays, and wedding banquets, where lobster represents prosperity and good fortune.

The combination of high‑heat wok technique, the delicate sweetness of lobster, and the aromatic punch of ginger and spring onion creates a balance of texture and flavor that epitomizes Cantonese culinary refinement.

Overcooking the lobster, overcrowding the wok, and adding the sauce too early are the biggest pitfalls. Keep the heat high, work in batches if needed, and only add the sauce once the lobster is just underdone.

Cornstarch provides a clear, glossy glaze that coats the lobster without making the sauce heavy, preserving the delicate flavor of the seafood, whereas flour would create a cloudier, heavier texture.

The sauce can be prepared up to 2 hours in advance and refrigerated. Re‑heat the lobster briefly with the sauce just before serving to avoid overcooking; store leftovers in an airtight container in the refrigerator for up to 2 days.

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