Steamed Lobster
A traditional famous dish from Chaoshan, Guangdong. Live lobster is steamed over high heat and served with a citrus oil dip. The meat is crisp, tender, and delicately sweet.
Ingredients
Live lobster (cleaned, legs removed, cut into sections)
750g
Chaozhou orange oil (dipping sauce)
2 plates
Fine salt (mixed with baijiu)
2.5g
White lard (drizzled after steaming)
75g
Ginger
3g
Baijiu (sprinkled on lobster meat after mixing with salt)
15g
Cilantro (served on the side)
25g
Scallion
25g
Instructions
1
Lobster preparation
First, clean the whole lobster, remove the legs, then cut into sections and gently arrange on a plate. Open the head, remove the shell and gills, then cut into pieces and place on top of the legs. Open the tail, remove the digestive tract, cut into pieces with the shell and place at the head end.
2
Steaming
Put baijiu in a small bowl, add fine salt and mix, then sprinkle over the lobster meat. Place ginger and scallion on top, steam on high heat for 8 minutes until cooked. Remove and discard ginger and scallion, drizzle with white lard, garnish the plate with cilantro, and serve with a dish of orange oil.
3
Notes
- When butchering the lobster, remove all gills and digestive tract to ensure the steamed lobster is flavorful without any off odors. 2. When steaming, use high heat (steam rising straight, not swaying even in a breeze) to ensure sufficient heat. Control the time to no more than 10 minutes. This results in lobster meat that is tender and crisp without being tough.
