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Cantonese Style Lobster

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 2 Lobsters any size, cut into four to six pieces
  • 3 bunches of scallions cut into 2 inch strips
  • Knob of ginger thinly sliced
  • 1 head garlic smashed with knife
  • 1/2 cup of flour or cornstarch
  • 2 to 3 tablespoons olive oil

For the sauce:

  • 1 cup low-sodium chicken stock
  • 3 tablespoon soy sauce
  • 4 tablespoon Chinese cooking wine
  • 1 teaspoon sugar


  • In a small bowl, make the sauce. Combine the chicken stock, soy sauce, Chinese cooking wine and sugar. Stir and set aside.
  • Prepare the lobster and chop up your ingredients. I parboiled my lobster to kill it, but you can kill it in any manner you wish - i.e. freezing, a knife to its brain, etc. Chop the lobster into four to six pieces. Keep the shell attached to the lobster.
  • Coat the lobster in cornstarch or flour. Set aside.
  • Heat olive oil in a large pan or wok on medium-high heat. Add the ginger and smashed garlic to the wok. Cook until fragrant, about one minute.
  • Add cornstarch-coated lobster to the wok. Stir until thoroughly mixed. (Add more oil if you need it.) Cover and cook for about five minutes, stirring occasionally to prevent anything from sticking on the bottom of the wok.
  • Uncover and add the sauce (wine mixture) to the wok. Cook, stirring constantly until the mixture starts to thicken.
  • When the sauce is thick, the lobster is almost ready. Add in your scallions and cook for another minute.
  • Remove from heat. Serve immediately. Enjoy!