Lobster Stir-fry
Ingredients
- 6 medium uncooked lobster tails (1 1/2-1 3/4 pounds total), thawed if frozen
- 2 1/4-inch-thick slices fresh ginger, smashed, plus one 1 1/2-inch knob, peeled and finely chopped
- 1 teaspoon kosher salt, divided
- ⅓ cup cornstarch plus 1 1/2 teaspoons, divided
- ⅛ teaspoon ground white pepper
- 1 ½ cups neutral oil, such as canola or avocado plus 2 tablespoons, divided
- 1 ½ teaspoons reduced-sodium tamari or soy sauce
- 2 medium scallions, cut into 2-inch sections, white and green parts separated
- 1 Bunch Broccolini
Directions
Begin by twisting and pulling off the rounded tail fins from each lobster tail to detach the flesh at the base. Once removed, position the lobster tail with the curved side facing downward on a stable cutting surface. Using a pair of sharp kitchen shears, carefully cut through the thick, white shell, slicing along both sides and through any opaque membrane you encounter. Afterward, flip the tail onto its side, and apply gentle yet firm pressure to crack the shell at its center, allowing easier access to the meat inside. Finally, gently pull out the succulent lobster meat and place it in a covered container, then set it aside in the refrigerator to keep it fresh.
Cook the ginger slices and onion in a large pot over medium heat, stirring for 1 to 2 minutes until fragrant. In a shallow dish, combine 1/3 cup of cornstarch, white pepper, and the remaining 1/2 teaspoon of salt. Cut each lobster tail crosswise into 5 pieces.
Using a slotted spoon, stir-fry the lobster pieces in hot oil, agitating them to ensure they are evenly coated. Fry for 1 to 3 minutes until delicately cooked. Transfer the cooked lobster to a paper towel-lined plate to drain.
In a bowl, whisk together the reserved rice wine (or sherry) and tamari (or soy sauce). Heat the wok over high heat and add the remaining 2 tablespoons of oil, along with the scallion whites and chopped ginger. Cook while stirring until aromatic, approximately 30 seconds.
Add the broccoli and continue to stir-fry until it is glistening, about 15 seconds. Return the lobster to the pan and cook until heated through, about 1 to 2 minutes.
Finally, add the scallion greens to the mixture and cook until they are barely wilted, about 15 seconds. Remove from heat and serve immediately.
Hi Angels Working On Earth Family!
I’m excited to share a delightful recipe I developed that perfectly balances my passion for fine dining with my fitness goals. This dish is not only simple and quick to prepare, but it also offers a nutritious boost, making it an ideal choice after an intense HIIT (High-Intensity Interval Training) class.
With vibrant flavors and wholesome ingredients, this meal satisfies both the palate and the body, ensuring that you can indulge without compromising your health.
Tip
Cornstarch may be excluded if desired. It serves as a thickening agent and can contribute a degree of crispness depending on the cooking method employed. I chose to omit it in order to achieve a more natural flavor profile.