Cantonese-Style Lobster with Ginger and Scallions: A Messy, Memorable Feast

I vividly remember those childhood trips to Boston's Chinatown with my dad and sisters, standing before the massive aquarium tanks at East Ocean City restaurant, eagerly selecting our dinner. The summer lobster feasts were particularly special—watching the waiters skillfully retrieve live crustaceans that would soon become our centerpiece dish.

The magic begins with steaming the lobsters whole, a technique that firms up the meat perfectly. I've found that using a wok with a steamer attachment works wonders for this initial step. Once steamed, the lobsters are broken down into generous chunks and tossed in cornstarch—this creates that signature barely-there crispy exterior that's absolutely essential for sauce adherence.

Why this cooking method works:

• Steaming preserves moisture while firming texture

• Cornstarch coating creates optimal crispiness

• Quick frying locks in juices

Now, let's talk about the sauce—oh, that glorious sauce! A simple yet brilliant combination of Shaoxing wine, soy sauce, and chicken stock, lightly thickened to cling beautifully to every nook and cranny of the lobster pieces. The aromatics—ginger cut into fine matchsticks, scallion whites sliced on the bias, and for those who like a little heat, a fresh green chili—transform the dish into something truly extraordinary.

The final stir-fry happens quickly, almost like a dance in the wok. The fried lobster chunks meet the aromatics in a sizzling embrace, followed by the sauce that immediately coats each piece. I've added my personal twist over the years—a handful of yellow chives that bring a milder, sweeter flavor compared to regular chives, reminiscent of tender young leeks.

My pro tips for success:

• Use soft-shell lobsters when possible—they're easier to eat

• Don't skip the cornstarch coating—it's crucial for texture

• Work quickly during the stir-fry to maintain crispiness

Eating this dish is, as they say, a "gentlemen-start-your-wet-naps" kind of affair. There's no graceful way to tackle it—you'll be poking, prying, and sucking every last morsel from the shells, particularly those tricky knuckles and claws. But that's part of the charm! It's a meal that makes you work for your food, extending the pleasure and creating lasting memories around the table.

The entire process takes about 30 active minutes from start to finish—steaming, breaking down, coating, frying, and final stir-fry. While it might seem involved, each step flows naturally into the next, resulting in one of the most impressive and uniquely delicious lobster preparations I know.

Sometimes I think back to those family dinners—the razor clams with black bean sauce, the shrimp-paste stuffed chilies, the anticipation as we waited for our lobster to emerge from the kitchen. This recipe captures that same excitement and flavor, now perfected through years of testing and enjoyment. It's not just food—it's an experience, a connection to tradition, and frankly, it's just darn tasty.