Cantonese-Style Lobster with Ginger and Scallions

Ingredients

• 1/4 cup Shaoxing wine or dry sherry
• 1 tablespoon soy sauce
• 1/2 cup cornstarch, divided
• 1/2 cup homemade or store-bought low sodium chicken stock
• 2 lobsters, preferably soft shell, about 1 1/4 pounds each
• 1 quart vegetable, canola, or peanut oil
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 2-inch knob ginger, peeled and cut into fine matchsticks
• Small bunch scallions, whites finely sliced on the bias
• 1 long green hot pepper, finely sliced on the bias
• 12 yellow chives, cut into 2-inch pieces

Directions

1. In a small bowl, use a fork to blend the wine, soy sauce, and 1 tablespoon cornstarch until smooth. Stir in the chicken stock, then set the bowl aside.
2. Pour 1 inch of water into a pot or wok fitted with a steamer attachment and bring it to a boil. Add the lobsters and steam them for 3 minutes. Move them to a cutting board and let them cool just enough to handle.
3. Twist the tails and claws away from the lobsters. Clean the lobster heads by removing the guts and rinsing them, then keep them for garnish. Using a heavy chef’s knife or cleaver, split the tails lengthwise in half, then cut them crosswise into thirds so you have 6 pieces, and place them in a large bowl. Cut both knuckles from each claw and add them to the bowl with the tails. Break off the small side of each claw by hand and add those pieces too. Cut each claw in half so the meat is exposed, then add the claws to the bowl.
4. Heat the oil to 375 degrees F in a large wok, adjusting the heat as needed to keep the temperature steady. Season the lobster with salt and pepper. Add the remaining cornstarch to the bowl with the lobster and toss until the pieces are thoroughly coated. Carefully lower the lobster into the hot oil 1 piece at a time, stopping once half of it is in the wok. Fry, moving the pieces occasionally with a metal spider, until the coating is crisp and lightly golden, about 1 1/2 minutes. Transfer the lobster to a colander set over a bowl to drain. Repeat with the remaining lobster pieces.
5. Pour off the oil, leaving 1 tablespoon in the wok, and save the rest for another use. Return the wok to high heat until it just begins to smoke. Add the ginger, scallions, hot pepper, and yellow chives, if using, and cook while stirring and tossing constantly, until the aromatics wake up and soften slightly, about 1 minute. Add the lobster back to the wok and toss to coat. Stir the wine mixture again, since the cornstarch may have settled, then pour it into the wok. Keep stirring and tossing until the sauce bubbles, thickens, and coats the lobster and vegetables. Transfer everything right away to a serving platter, garnish with the lobster heads, and serve.