Slideshow: The Food Lab Turbo: Cantonese-Style Lobster with Ginger and Scallions

Piled High
Piled High

Ready to dig in? This is the kind of meal you want a pile of wet naps for. Here's how you make it.

The Aromatics
The Aromatics

Ginger and scallions are classics. I also like to add long green chili pepper and yellow chives for their more delicate aroma.

Julienned
Julienned

Sliced into thin slivers and ready to cook. With any stir-fry, it's key to have all of your ingredients and sauces prepped before you heat the wok. It goes fast.

Done!
Done!

They come out dull to bright red. It's ok if they aren't fully cooked at this stage—they shouldn't be!

Break it Down
Break it Down

Break the lobsters into tail and claw/knuckle pieces, removing the guts and rinsing out the heads for garnish.

Chop the Tails
Chop the Tails

Cut the tails in half lengthwise, then split each half into three pieces.

Make Your Sauce
Make Your Sauce

Combine Chinese rice wine, a touch of soy sauce, and some cornstarch in a small bowl.

((Get the exact recipe here »)

Season and Toss
Season and Toss

Season the lobster meat with salt and white pepper, then toss it in cornstarch to coat.

Fry in Batches
Fry in Batches

Heat oil in the wok to 350 to 375°F and cook the lobster in batches, agitating it as it cooks. You want to cook just until it gets crisp, about a minute, then drain it immediately.

Add the Aromatics
Add the Aromatics

Heat the wok until smoking hot, then add the aromatics and start stir-frying, tossing them constantly.

Add the Lobster
Add the Lobster

As soon as the ginger and scallions are lightly tenderized—under a minute—add the lobster meat along with the sauce. Stir-fry just until the sauce has thickened and coats the lobster and vegetables in a glossy sheen. Don't overcook that lobster!

Ready to Eat
Ready to Eat

Dive in straight away, it's not getting any hotter!

(Get the exact recipe here »