Ginger Spring Onion Lobster

Lobster with ginger and spring onion killing lobsters is not pleasant but as with all animals it can be done humanely.

Ginger spring onion lobster. Add the lobster pieces and toss to coat. Drain and reserve the oil from the wok and wipe the wok clean. Add the 60 ml cup extra oil and the sliced ginger and cook until fragrant.

Return the lobster to the pan and stir in the remaining ingredients. It seems to me that most americans think of maine when they think lobster but many chinese in beijing know boston as the place where the best cold water lobsters come from. Place lobster on a serving platter pour over sauce and scatter with spring onion and remaining ginger.

Fry the ginger half the spring onions and the pak choi until softened. Cover with a lid and simmer for 1 minute. Experts say the lobster should be partially frozen which puts.

Add the oyster sauce soy sauce and palm sugar syrup and bring to a simmer. 4 heat peanut oil in a small saucepan until smoking then pour over lobster with sesame oil season with freshly ground white pepper scatter with coriander drizzle with extra virgin olive oil and serve hot. The lobsters used in this cantonese ginger scallion lobster dish are often cold water lobsters from maine or boston.