Ginger-Scallion Lobster with Fried Rice

Instructions

1. 1

   Partially cook the lobster. Steam or gently poach the lobster tails for 4-5 minutes, until the shell turns red but the meat is not fully firm. Cool briefly, remove the meat, and cut into large bite-size chunks.

2. 2

   Build the aromatics. Heat a wok or large skillet over high heat. Add the neutral oil, ginger, scallion whites, and garlic. Stir-fry for about 30 seconds, just until fragrant.

3. 3

   Add the lobster. Add the lobster pieces and toss for 30 seconds. Pour the Shaoxing wine around the hot edge of the pan and let it sizzle.

4. 4

   Make the sauce. Add chicken stock, soy sauce, sugar, and white pepper. Simmer for 1-2 minutes, tossing gently, until the lobster is just cooked through.

5. 5

   Finish the lobster. Stir the cornstarch slurry again, add only enough to lightly gloss the sauce, then finish with sesame oil and scallion greens. Serve immediately.

6. 6

   For the fried rice, heat a wok or wide skillet over high heat. Add 1 teaspoon oil, scramble the eggs until barely set, and transfer to a plate.

7. 7

   Add the remaining oil, carrot, peas, and scallion whites. Stir-fry for 1-2 minutes.

8. 8