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Succulent lobster stir-fried with ginger and scallion is a high protein celebration dish. A fresh, family feast centerpiece with aromatic Cantonese flavor.
Prepare the lobster by cutting into 2–3 inch pieces. Crack the claws slightly for even cooking. Pat dry and toss with cornstarch.
Slice the ginger thinly and cut scallions into 2-inch segments, separating white and green parts for optimal flavor release.
Heat a wok or large skillet over high heat. Add half the peanut oil. Once very hot, add lobster pieces and sear until shells turn bright red, about 2 minutes per side. Remove lobster and set aside.
Add the remaining oil to the wok. Stir-fry ginger and white scallions on medium-high heat until aromatic, about 1 minute.
Return lobster to the wok. Splash in Shaoxing wine, soy sauce, and chicken broth. Sprinkle with sugar, white pepper, and salt. Stir-fry for 3–4 minutes, tossing constantly, until lobster is just cooked through and sauce thickens.
Add green scallion parts and toss to finish. Serve immediately while hot to preserve lobster tenderness and aroma.
