Lobster with Ginger & Spring Onion - 3-Star Michelin Chef in Macau shares Recipe

Ingredients

• 2 pieces Live Lobster (about 500 g each, cleaned, shells removed, meat cut into bite‑size chunks)
• 1 tsp Salt (for cleaning and seasoning)
• 1/2 tsp Chicken Powder (enhances umami)
• 2 tbsp Cornstarch (for coating lobster and making slurry)
• 2 tbsp Fresh Ginger (thin slices)
• 3 large Shallots (thinly sliced)
• 3 stalks Spring Onions (cut into 2‑inch pieces)
• 2 tbsp Shaoxing Wine (Chinese cooking wine)
• 1 tbsp Soy Sauce (light soy sauce)
• 1 tbsp Oyster Sauce (adds depth and sweetness)
• 1/4 cup Supreme Broth (high‑quality chicken stock)
• 1/2 tsp Sugar (balances saltiness)
• 1/4 tsp White Pepper (adds subtle heat)
• 1 tsp Sesame Oil (toasted flavor, add at end)
• 2 tbsp Vegetable Oil (for high‑heat stir‑fry)
• 2 tbsp Water (for cornstarch slurry)

Instructions

1. Clean and Portion the Lobster

   Bring a large bowl of cold water with a pinch of salt. Submerge the live lobsters, then quickly split them, remove the shells, and cut the meat into bite‑size pieces.

   Time: PT10M

2. Light Marination

   Place the lobster pieces in a bowl, sprinkle with 1 tsp salt, 1/2 tsp chicken powder, 1 tbsp cornstarch and a pinch of white pepper. Toss gently and let rest for 5 minutes.

   Time: PT5M

3. Prepare Aromatics

   Slice ginger into thin strips, slice shallots thinly, and cut spring onions into 2‑inch pieces.

   Time: PT5M

4. Make the Sauce

   In a small bowl combine soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, sesame oil, supreme broth, and the remaining 1 tbsp cornstarch mixed with 2 tbsp water. Stir until smooth.

   Time: PT3M

5. Heat the Wok

   Place the wok over high heat, add 2 tbsp vegetable oil, and swirl to coat. Heat until the oil just begins to shimmer.

   Time: PT2M

6. Stir‑Fry the Lobster

   Add the marinated lobster pieces to the wok in a single layer. Stir‑fry for about 2 minutes until the meat turns opaque but is still slightly undercooked.

   Time: PT2M

7. Add Ginger and Shallots

   Add the ginger strips and sliced shallots. Stir‑fry for another 1 minute until fragrant.

   Time: PT1M

8. Incorporate the Sauce

   Pour the prepared sauce over the lobster and aromatics. Stir continuously; cook for 2 minutes until the sauce thickens and coats the lobster.

   Time: PT2M

9. Finish with Spring Onions

   Add the spring onion pieces, give a quick toss for 30 seconds, then remove the wok from heat.

   Time: PT30S

10. Plate and Serve

    Transfer the wok‑fried lobster to a serving plate and serve immediately with steamed rice or noodles.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

10 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Salt: Kosher salt
• Instead of Chicken Powder: Chicken bouillon
• Instead of Cornstarch: Potato starch
• Instead of Fresh Ginger: Ginger paste
• Instead of Shallots: Onion
• Instead of Spring Onions: Scallions
• Instead of Shaoxing Wine: Dry sherry
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Mushroom sauce
• Instead of Supreme Broth: Vegetable broth
• Instead of Sugar: Honey
• Instead of White Pepper: Black pepper
• Instead of Sesame Oil: Peanut oil
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Wok
• Large Mixing Bowl
• Small Bowl
• Sharp Knife
• Cutting Board
• Spatula or Tongs
• Ladle (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Cleaning and portioning live lobster safely.
• Ensuring the lobster is not overcooked during the high‑heat stir‑fry.
• Achieving the right sauce thickness without burning.

Chef Tips from the Video

• Use fresh, live lobsters for the best texture and flavor.
• A splash of extra Shaoxing wine at the end brightens the dish.
• For a glossy finish, drizzle a few drops of high‑quality toasted sesame oil just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; texture of lobster deteriorates.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the sauce slurry up to 2 hours ahead and keep refrigerated.
• Aromatics (ginger, shallots, spring onions) can be sliced and stored in a sealed bag.

Frequently Asked Questions