STIR FRIED LOBSTER RECIPES

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STIR-FRIED LOBSTER WITH GINGER AND SPRING ONIONS RECIPE ...



Stir-Fried Lobster With Ginger and Spring Onions Recipe ... image

From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included marinating time preparation time. Serving for 2 is estimated as main with sides or as is an entree could extend to 4.

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 15

1 lobster (raw, crayfish)
peanut oil (3 cups for frying- obviously all won't be used and will upset nutritional panel scores)
20 g ginger (cut into thick slices)
15 g spring onions (scallions cut into 5cm slices, white portion only)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 teaspoons rice wine
1/2 teaspoon light soy sauce
1 cup chicken stock
1 tablespoon egg white (lightly beaten)
1 pinch salt
1 pinch pepper
1 teaspoon cornflour (cornstarch mixed in a little cold water or stock)
1 tablespoon cornflour (cornstarch mixed with a little water for thickening at the end)

Steps:

  • Mix the marinade ingreditents together.
  • Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
  • Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
  • Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
  • Drain and reserve the oil from the wok, and wipe the wok clean.
  • Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
  • Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
  • Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
  • Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
  • Serve immediately (would suggest over rice).

Nutrition Facts : Calories 166.5, FatContent 2.5, SaturatedFatContent 0.8, CholesterolContent 98.8, SodiumContent 958.2, CarbohydrateContent 18, FiberContent 1.7, SugarContent 3.5, ProteinContent 17.4

CANTONESE STYLE LOBSTER RECIPE | ALLRECIPES



Cantonese Style Lobster Recipe | Allrecipes image

This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!

Provided by ALISON419

Categories     World Cuisine    Asian    Chinese

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

2 small (1 pound) fresh live lobsters
? cup peanut oil, divided
1 clove garlic, crushed
1 slice fresh ginger root, minced
6 ounces lean ground pork
1 cup chicken broth
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon brown sugar
2 eggs, beaten
3 green onions, chopped

Steps:

  • Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.
  • Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
  • Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
  • Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!

Nutrition Facts : Calories 537.6 calories, CarbohydrateContent 6.6 g, CholesterolContent 340.5 mg, FatContent 31.7 g, FiberContent 0.4 g, ProteinContent 53.8 g, SaturatedFatContent 7.6 g, SodiumContent 1221.1 mg, SugarContent 1.9 g

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