2 Live Lobsters (2-3) Pounds
1 cup Chicken Broth
1/2 cup Cornstarch
8 Ginger Slices
2 Garlic Cloves (Minced)
1 Bundle Green Onion (Green parts only and halved)
1/2 tsp White Pepper Salt
2 TBSP Shaoxing Cooking Wine
2 TBSP Sesame Oil
Oil for Frying
Put the lobster down by pressing a knife into the head. Clean Lobster and insert a chopstick into the small opening at the bottom of the tail. Drain liquid and rinse again.
Remove the head shell, cut off the mouth, discard the lobster gills and small legs. It's optional to save the green mustard (tomalley) and use it for this recipe.
Use a cleaver to cut off the claws and split the lobster into two halves lengthwise starting from the head to tail. Depending on size cut into 4-6 pieces
Separate the elbow joint and with a cleaver split open each claw with the light colored side facing up.
Rinse lobster pieces and pat dry. Lightly coat the exposed lobster meat with cornstarch
In a deep skillet deep fry the lobster claws for 1 minute. Add in the rest of the lobster pieces and fry for another 30 seconds. Place lobster on a frying rack to drain off any excess oil.
In a wok heat 2 TBSP of oil and sauté the garlic and ginger. Pour in the cooking wine and cover for 10 seconds.
Next toss in the lobster and green onions. Add in the chicken broth and white pepper salt. Stir fry until the sauce thickens.
Plate and serve.
