Hello everyone! I hope life has been treating you guys well, it has been a pretty exciting month for the three of us. Victor got a job offer and will be moving to Chicago so we’ve looking for a house or townhome. We finally have some time to sit down and start typing away. I have not been consistent with the blog, I apologize for that. We are still getting back into the routine after the crazy two months of running around trying to get stuff done and falling sick doesn’t help either. To celebrate this new adventure, I figured why not bust out the lobsters?
Lobster – this large marine crustacean is probably everybody’s favorite when it comes to seafood. Processing live or even frozen whole lobster is probably one of the most terrifying things I have seen, especially one with the head still intact. The lobster that we got was frozen, but the head was still very much intact. Here is the time when Victor become the hero and try chopping up the lobster to impress the girlfriend. Trust me, I was just standing right outside of the kitchen the entire time while he was cooking this dish. Don’t get me wrong, it was delicious, I just wish the lobster came pre cut.
Ginger is a root vegetable that would helpsrelieve gastrointestinal irritation. During the cold weather, we love to make Ginger tea to keep warm. I am not sure how many of you have heard of a saying, Chinese people believe that ginger can warm the body from within. How true is that saying? I am not very sure, that’s just something that I was told growing up. Either way, the ginger and green oniones help bring out the flavor of the lobster.
- 1 pound of lobster (with the head removed, but leave the shell on)
- 2 tbsps of all purpose flour
- 1 tbsp of corn starch
- 1/2 cup of ginger (julienne)
- 3-4 scallions (cut into 2-3 inches piece, separate the white part and the green)
- 3 tbsps of Shaoxing wine
- 1 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of ground white pepper
- 1/3 teaspoon of sesame oil
- Cut up the lobster into smaller pieces, rinse and dry them in a bowl, pat dry with paper towel if necessary.
- Mixed all purpose flour and corn starch in a separate bowl. Lightly coat the lobster with the mixture of flour.
- Quick pan fry the coated lobster in a pan to seal in the juices, it also helps with not over cooking the lobster. Remember you still have to toss it back into the pan to cook it with the ginger and scallion.
- In a separate bowl add in Shaoxing wine, soy sauce, oyster sauce, ground white pepper, sesame oil and a couple teaspoon of water. Mix well, set it aside for later use.
- Heat up a clean frying pan with 1 tbsp of oil, add in the ginger, cook the ginger until you can smell the fragrance of ginger. Add in the scallion stems (white part) and the lobster to the frying pan. Toss all the ingredients together using high heat.
- Stir fry for about a min, add in the wine mixture that you made earlier. Once you add in the mixture, make sure you toss all the ingredients very well, turn down the heat to medium, and put a cover on. Let it simmer for about 5 minutes, add in the rest of the scallion, and serve.