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Sunday, May 22, 2016

Lobster with Ginger and Scallion

Ever had lobster with ginger and scallion at a Chinese restaurant?  If not, you are so missing out.  It's one of our favorites, but unfortunately it's also pretty expensive for reasons you can guess.  We go for it when they have a special and we freakin' love it.  So Thursday night has come and dinner is over and of course, I immediately need to know what we will do for dinner the next night.  Anyone else?  Or just me?  Unfortunately, Jim is the total opposite.  Drives me crazy.  So I end up offering suggestions and he gives either "eh" sounds or silence.  Not a whole lot to work with when determining what I will be consuming in a short 24 hours.  I threw out the idea that we could make lobster with ginger and scallions ourselves.  I thought it was brilliant, but he did not match my enthusiasm.  The next day, however, the idea must have had a chance to marinate and I got a text with a request to pick up some steamed lobsters after work.  That's right, STEAMED lobsters.  I will not be killing anything with my own two hands.  Someone else can do the actual killing.  I don't have the stomach for killing - just eating.  Jim was in charge of chopping the pre-steamed bodies into chunks.  I'd recommend about 4 to 6 pieces per body part, and we didn't throw in the legs - we enjoyed them while we were cooking.  We did only two things different from the restaurant's version - we didn't coat the lobster pieces in cornstarch first so that it would get a crispy coating (I didn't miss that, but Jim did a little bit,) and I threw some baby bok choy in there for some veggies (this is highly recommended, but optional.)  Enjoy with some white (or fried) rice!

Lobster with Ginger and Scallion

2 1-1/4 lb lobsters, steamed and chopped into pieces of your size preference
2 Tbsp peanut oil
1 big knob of ginger, peeled and minced
2 cloves of garlic, chopped
1 bunch of scallions, chopped into medium sized pieces
3 or 4 heads of baby bok choy, ends trimmed, and leaves separated.
1 Tbsp reduced sodium soy sauce
1 cup reduced sodium chicken broth
1 Tbsp cooking sherry
1 Tbsp cornstarch

Heat a large pot with the oil over medium-high heat.  While the oil is heating, mix the soy sauce, broth, sherry, and cornstarch in a small bowl.  Once the oil is hot, add the garlic, ginger, and scallions, and cook for a minute or two until fragrant.  Add the bok choy and cook for another minute or two until just tender.  Now add the sauce mixture and bring to a boil.  Cook for a minute or two until it has thickened slightly, and then add the lobster pieces.  Mix until coated evenly in the sauce.  Serve immediately.