Ginger-Scallion Lobster with Fried Rice

Ingredients

• 2 lobster tails, about 6-8 oz each, or 1 small whole lobster
• 2 tablespoons neutral oil
• 2 tablespoons fresh ginger, cut into thin matchsticks
• 5 scallions, sliced; separate white and green parts
• 2 garlic cloves, minced
• 2 tablespoons Shaoxing wine or dry sherry
• 1/4 cup chicken stock
• 1 tablespoon light soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1 teaspoon toasted sesame oil
• Pinch of white pepper
• For the fried rice:
• 4 cups cold day-old cooked rice
• 2 large eggs, beaten
• 2 tablespoons neutral oil, divided
• 1/2 cup finely diced carrot
• 1/2 cup frozen peas, thawed
• 3 scallions, sliced
• 1-2 tablespoons soy sauce, to taste
• 1 teaspoon toasted sesame oil
• Pinch of white pepper

Instructions

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. 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. 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. 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. 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. 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. Add the remaining oil, carrot, peas, and scallion whites. Stir-fry for 1-2 minutes.
8. Add the cold rice. Break up clumps and stir-fry until the grains are hot and separate, about 3 minutes.
9. Drizzle soy sauce around the edge of the pan. Return the eggs and toss well.
10. Finish with sesame oil, white pepper, and scallion greens. Serve the lobster over the fried rice.