Cantonese Lobster with Ginger and Scallions Recipe
This Cantonese Lobster with Ginger and Scallions Recipe combines delicate seafood with bold aromatics and citrus brightness for a refined, restaurant-quality dish. Featured on CombiNation, it brings together ginger scallion oil, tender lobster, and airy pomelo foam for a sophisticated fusion of Chinese and Italian culinary techniques.
The Inspiration
This dish draws inspiration from classic Cantonese lobster preparations, where ginger and scallion are used to enhance the natural sweetness of shellfish. By incorporating a modern pomelo foam and refined plating techniques, the recipe takes on a contemporary, almost Italian fine-dining approach. On CombiNation, Bianca Osbourne blends these traditions seamlessly, creating a dish that feels both elegant and approachable. The balance of rich lobster, aromatic oil, and bright citrus foam makes this recipe a true celebration of contrast and harmony.
Ingredients
- 2 whole fresh lobsters (1 ½ lbs or 675 g each)
- 2 tablespoons (30 ml) all-purpose flour
- 1 tablespoon (15 ml) cornstarch
- Vegetable oil, for deep frying, plus 3 tablespoons (45 ml) of vegetable oil, divided
- 1 inch piece of ginger, peeled and sliced thinly
- 1 long hot green chili, sliced
- 3 tablespoons (45 ml) Shaoxing wine
- 1 tablespoon (15 ml) soy sauce
- 4 scallions, finely chopped
Method
- Prepare lobsters by removing tails, legs, knuckles, and claws. Empty head shell and rinse thoroughly under cold water, discarding body and gills.
- Cut tails in half, and crack open knuckles and claws.
- In a mixing bowl, combine flour and cornstarch.
- Add lobster pieces, and toss until all shells and exposed meat have been coated. Set aside.
- Heat vegetable oil for deep frying in a wok to 350 F (180 C).
- Carefully add dredged lobster pieces and cook for 6-7 minutes, or until firm and golden brown.
- Remove lobster from hot oil with a slotted spoon and place on a paper towel to drain excess liquid.
- Heat 3 tablespoons (45 ml) vegetable oil in a second wok over medium-high heat.
- Add ginger and chili peppers and cook for 2-3 minutes.
- Add the Shaoxing wine, soy sauce, and half the scallions to the wok, toss, and cook for 2 minutes.
- Arrange fried lobster pieces on a platter and drizzle with the ginger and scallion sauce.
- Garnish with remaining scallions.
- Serve.
Serving Suggestions
This lobster recipe is perfect for an elegant dinner, date night, or as part of a multi-course tasting menu when you want to impress. Serve it as a refined main alongside light accompaniments such as steamed jasmine rice or delicate noodles to soak up the fragrant ginger scallion oil. A crisp white wine like Sauvignon Blanc or a sparkling wine pairs beautifully with the citrus notes of the pomelo foam, while a light green tea can offer a more traditional complement. For entertaining, consider serving smaller portions as a plated appetizer to showcase its visual appeal and layered flavors.
Final Thoughts
This Cantonese Lobster with Ginger and Scallions Recipe is a stunning example of how simple ingredients can be elevated through technique and thoughtful flavor pairing. The richness of the lobster, the aromatic depth of the ginger scallion oil, and the brightness of the pomelo foam create a beautifully balanced dish. Whether you’re exploring fusion cuisine or preparing a special meal, this recipe delivers elegance and creativity on every plate.