STEP 1.1. Combine wine, soy sauce, 1 tbsp corn starch in a bowl and mix until smooth. Stir in chicken stock. Set aside
STEP 2.1. Add 1 inch of water to a pot fitted with a steamer attachment and bring to a boil. Add lobsters and steam. Remove and transfer to cutting board. Cool.
STEP 3.2. Twist off tail and claws from lobsters. Remove guts from lobster head and rinse clean for garnish. Use a knife, split tails in half, then into thirds crosswise forming six pieces. Transfer to a large bowl. Cut both knuckles from each claw and add to bowl with tails. Remove small side of claw by breaking it off by hand and add to bowl. Cut each claw in half exposing meat and add to bowl.
STEP 4.3. Heat oil to in a large pan. Season lobster with salt and pepper. Add remaining cornstarch to bowl with lobster and toss until pieces are well-coated. Carefully add lobster pieces to hot oil one piece at a time until half of them have been added. Fry, agitating occasionally with a metal spider, until the cornstarch coating is crisp. Transfer to a colander set in a bowl to drain. Repeat with remaining lobster pieces.
STEP 5.4. Pour off all but 1 tbsp oil and return pan to high heat. Add ginger, scallions, hot pepper and cook, stirring continuously, until softened. Return lobster to pan and toss to coat. Stir up wine mixture and add to pan. Cook, stirring and tossing constantly until mixture has thickened, coating the lobster and vegetables. Immediately transfer to a serving platter, garnish with lobster heads. Serve.
calories per serving
1012 g Fat19 g Protein116 g Carbs8 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment