Cantonese Style Lobster

I love this easy to make dish!  My family made this dish for me way back since I was very young. The simplicity of this dish is something I really can appreciate.  A lot of people may love the simple boil the lobster routine and serve with butter and lemon but I prefer this method hands down served with a bed of fluffy rice.  The flavors are so good on its own but really compliment with rice perfectly.  So I finally decided to try making this dish for the first time and it came out pretty good. The most intimidating part for me initially was cutting and chopping apart the lobster but its really not that bad.  Just make sure the rubber band is on the claws before you make any moves.  Try this dish out if you want something different then boiled lobster. One last thing, please keep in mind when you do go out to purchase fresh lobsters, try to keep each lobster to 1 pound or so.  They tend to not be old lobsters and have better taste and more tender meat compared to a lobster over 2 pounds.

Ingredients:

2 Lobsters (cut and chopped up to small pieces)

3 Green onions (chopped 1 inch)

4 Garlic cloves (slightly smashed)

4 Ginger slices  (thinly cut into match sticks)

3 tbsp Grape seed oil

1 tbsp Corn Starch

1/2 cup Water

1/2 tsp Salt

1/2 tsp Organic Cane Sugar

1/2 tsp Black pepper

2 tbsp rice wine or cooking wine (optional)

Directions:

1. Turn the heat on stove to be high. This is very important because you want to have the woke nice and hot bring out the flavors for this dish.

2. Add in 3 tbsp of grape seed oil to the wok.

3. When the oil is nice and hot, add in garlic.

4. Add in ginger to the wok and also about 1/2 tbsp of salt to cook for 1 minute.

5. Add in a sprinkle of green onions (not all of it yet).

6. Stir the lobster until it is thoroughly mixed with all the ingredients and let the it cook through with the lid off for a 4-5 minutes.

7. Add in 1/2 cup of water to the wok. You can also feel free to optionally add in rice wine or cooking wine in at this point in time as well.

8. Cover wok with a lid for about 3 minutes.

9. Remove the lid and add in the remainder of green onions to the wok and give it a few stirs.

10.  In a small bowl, mix together, 4-5 tbsp water with corn starch and sugar.

11. Add in the corn starch mixture to the wok.

12. Stir lobster until the the sauce becomes thick and somewhat clear.

13. Now the lobster is ready to be served!

Cantonese Style Lobster

Yield: 2 Servings

Prep Time: 15

Cook Time: 10

Total Time: 25

Ingredients:

2 Lobsters (cut and chopped up to small pieces)

3 Green onions (chopped 1 inch)

4 Garlic cloves (slightly smashed)

4 Ginger slices (thinly cut into match sticks)

3 tbsp Grape seed oil

1 tbsp Corn Starch

1/2 cup Water

1/2 tsp Salt

1/2 tsp Organic Cane Sugar

1/2 tsp Black pepper

2 tbsp rice wine or cooking wine (optional)

Directions:

1. Turn the heat on stove to be high. This is very important because you want to have the woke nice and hot bring out the flavors for this dish.

2. Add in 3 tbsp of grape seed oil to the wok.

3. When the oil is nice and hot, add in garlic.

4. Add in ginger to the wok and also about 1/2 tbsp of salt to cook for 1 minute.

5. Add in a sprinkle of green onions (not all of it yet).

6. Stir the lobster until it is thoroughly mixed with all the ingredients and let the it cook through with the lid off for a 4-5 minutes.

7. Add in 1/2 cup of water to the wok. You can also feel free to optionally add in rice wine or cooking wine in at this point in time as well.

8. Cover wok with a lid for about 3 minutes.

9. Remove the lid and add in the remainder of green onions to the wok and give it a few stirs.

10. In a small bowl, mix together, 4-5 tbsp water with corn starch and sugar.

11. Add in the corn starch mixture to the wok.

12. Stir lobster until the the sauce becomes thick and somewhat clear.

13. Now the lobster is ready to be served!