Lobster with Ginger, Scallion, and Pomelo Recipe
This lobster with ginger, scallion and pomelo recipe brings together vibrant Chinese aromatics with refined Italian plating, creating a dish that’s perfect for elevated dining or special occasions. Featured on CombiNation, this recipe combines tender lobster, fragrant ginger-scallion oil, and bright pomelo foam for a bold, restaurant-quality experience that’s both elegant and inventive.
The Inspiration
Inspired by the culinary dialogue between Italy and China, this dish highlights the beauty of fusion cuisine—where technique meets tradition. The classic Chinese pairing of ginger and scallion enhances the natural sweetness of lobster, while the pomelo foam introduces a modern, citrus-forward twist reminiscent of Italian fine dining. This dish reflects Bianca Osbourne’s appreciation for globally inspired flavors presented with precision and artistry, offering a sophisticated yet approachable take on surf-focused cuisine.
Ingredients
Ginger and Scallion Oil
- ½ cup (120 ml) peanut oil
- 3 scallions, finely chopped
- 1 inch (2.5 cm) ginger, finely minced
- 1 red Thai chili
Lobster
- 2 lobsters, whole, live
- Boiling water
- Butter, to reheat claws
- Soy sauce, to season claws
Bok Choy, per portion
- 2-3 cloves garlic, finely minced
- Oil, to sauté
- 4 tablespoons (60 ml) oyster sauce
- 4 tablespoons (60 ml) water
- 4 small heads baby bok choy, core only with a few leaves
Pomelo Foam
- 1 pomelo, juiced
- 1% soy lecithin by weight
- ½ tablespoon (7.5 ml) sugar
- Salt
Method
For the Ginger and Scallion Oil
- Heat peanut oil to 450 F (230 C).
- Mix scallion, ginger, and chili in a heatproof bowl. Pour hot oil over and let sit for 30 minutes or until cool.
For the Lobster
- Cook the lobsters in boiling water for 5-7 minutes until bright red. Remove and rest at room temperature until cool enough to handle.
- Use a mallet and sturdy kitchen shears to remove the shells from the claws, taking care to keep the meat intact. Carefully remove the cartilage ‘leaf’ from the center of the claws.
- Reserve the claws for plating and the remaining lobster meat for another use.
For the Bok Choy
- Blanch bok choy in boiling, salted water for 1 minute or until just crisp-tender.
- In a small pan, fry garlic with a small amount of oil. Add oyster sauce and water and mix. Heat through and add the bok choy. Toss to coat.
For the Pomelo Foam
- Add sugar to pomelo juice in a large measuring pitcher. Season with salt, weigh, then add soy lecithin.
- Using an immersion blender, blend juice mixture tilting toward your body and focusing on the surface of the juice to create a stable foam.
To Serve
- Heat butter in a sauté pan over medium heat until bubbling. Add the claw meat and warm through. Brush both sides with soy sauce.
- Transfer the warm claw to a serving dish and top with 1 tablespoon (15 ml) of the Ginger-Scallion Oil. Place bok choy 1 inch (2.5 cm) to the right of the lobster and garnish with two small spoonfuls of foam.
- Serve immediately.
Serving Suggestions
This lobster dish is best served as a refined main course for intimate dinners or special celebrations where presentation and flavor take center stage. Pair it with a light citrus-dressed salad or delicate risotto to complement the richness of the lobster while maintaining balance. A crisp white wine such as Sauvignon Blanc or a dry sparkling wine enhances the bright pomelo notes and cuts through the buttery texture. For a complete dining experience, serve this dish as part of a multi-course meal with other globally inspired plates, allowing the fusion of Italian and Chinese influences to truly shine.
Final Thoughts
This lobster with ginger, scallion and pomelo recipe is a celebration of cross-cultural cuisine, combining bold aromatics with refined technique. Bianca Osbourne’s approach transforms a classic seafood preparation into a modern culinary experience that feels both luxurious and creative. Whether you’re exploring fusion cooking or elevating your home dining, this dish delivers sophistication, balance, and unforgettable flavor.