Steamed Lobster
A Cantonese-style steamed dish: cut the lobster into pieces and arrange on a plate, then steam over high heat with ginger, scallion, and Shaoxing wine until the flesh is tender and springy. Serve with mandarin orange oil for dipping.
Ingredients
live lobster (cleaned, cut into segments, gills and roe removed)
750 g
Chaozhou orange oil (dipping sauce)
2 plates
fine salt
2.5 g
white lard
75 g
ginger
3 g
white wine
15 g
coriander
25 g
spring onions
25 g
Instructions
1
Prepare the lobster
First, clean the whole lobster, cut off the legs, then cut it into sections, give it a light tap with a knife, and place 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 roe, cut the meat with the shell into pieces and place at the end.
2
Season and steam
In a small bowl, mix the white wine with fine salt until dissolved, then sprinkle over the lobster meat. Place ginger and scallions on top. Steam in a steamer over high heat for 8 minutes until cooked. Remove, discard ginger and scallions, drizzle with white lard. Garnish the plate with coriander and serve with a plate of orange oil for dipping.
