Ginger Scallion Lobster

Recipe at a glance

Ingredients

• 1 lobster in pieces or 1 lb shell-on shrimp
• 2 tbsp neutral oil
• 6 slices ginger
• 4 scallions, cut long
• 2 garlic cloves
• 1 tbsp light soy sauce
• 1 tsp oyster sauce, optional
• 1 tsp sugar
• 1/2 cup stock
• 1 tsp cornstarch slurry

Method

1. Sear or shallow-fry lobster pieces briefly.
2. Fry ginger until aromatic.
3. Add garlic, scallion whites, and seafood.
4. Add stock, soy sauce, oyster sauce, and sugar.
5. Cover briefly to finish cooking.
6. Thicken lightly and finish with scallion greens.

Menu-literacy notes

• Ginger-scallion is a Cantonese seafood signal.
• Market-price seafood should be confirmed before ordering.
• The sauce should frame the seafood, not bury it.

Variations and substitutions

• Adjust salt, sugar, chile, and vinegar gradually rather than changing all seasonings at once.
• For allergies or religious dietary needs, check sauces, wrappers, broth, cooking wine, and shared equipment.
• When adapting the dish, preserve the core technique and flavor structure that make it recognizable on a menu.

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