A Beijing take on lobster from Chef Cesar Laran

Fresh Live Lobster with Ginger & Spring Onion from MR CHOW

serves one

Ingredients

1 3/4 – 2 lbs fresh live lobster
1/4 oz ginger (about 1 inch sliced)
8 – 10 scallion stalk stems)
1 tsp salt
1/4 tsp sugar
1 tsp cornstarch
1/2 c chicken stock
2 Tbsp Chinese wine
2 Tbsp vegetable oil
Corn flour, for coating

Method

Cut the lobster tail into 6 or 8 pieces and open up the claws. Save the head and tail of the lobster for garnish. Coat with corn flour and set aside.

Heat the vegetable oil in a cooking wok at 400℉. Deep fry lobster tail until it is 70% cooked through. Drain excess oil. Heat the wok again with vegetable oil. Add ginger and scallions. Stir fry for one minute, adding the chicken stock, Chinese wine, salt, and sugar. Add the lobster and cover for one minute. Add in cornstarch and scallions.

To serve: Place the lobster on a plate with the head in front, the tail at the end, the claws on each side, and the lobster meat in the middle.

MR CHOW is located at 2201 Collins Avenue.

Happy dining!

By Jennifer Agress | Miami Editor