🍽️ How to Make Live Lobster (Huo Longxia)

🧆 Ingredients

• 1 live lobster (about 600g)
• 2 tablespoons ginger (sliced)
• 2 green onions (chopped)
• 2 tablespoons cooking wine
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare the Lobster: Place the live lobster in the freezer for 15–20 minutes to sedate it. Rinse the lobster thoroughly under cold running water, scrubbing the shell to remove any dirt or debris. Using a sharp knife, split the lobster in half lengthwise from head to tail. Remove the stomach sac (located behind the eyes) and the intestinal vein running along the tail. Rinse again to ensure all impurities are removed.

2. Blanch the Lobster: Bring a large pot of water to a rolling boil. Add the sliced ginger and cooking wine to the water. Carefully place the lobster halves into the boiling water and blanch for 2–3 minutes. This step helps set the meat and remove any excess impurities. The lobster should turn bright red and the meat should become opaque but not fully cooked. Remove and drain well.

3. Stir-Fry: Heat the vegetable oil in a wok over medium-high heat until shimmering. Add the ginger slices and stir-fry until aromatic. Add the blanched lobster halves, shell side down first, and stir-fry for 1–2 minutes to infuse the lobster with ginger flavor. Flip and stir-fry the meat side for another 1–2 minutes. Avoid overcooking to keep the meat tender and juicy.

4. Season: Add soy sauce and salt to the wok. Toss the lobster pieces to coat them evenly with the seasoning. If desired, add a splash of water or stock to create a light sauce. Continue to stir-fry for another 1–2 minutes, ensuring the lobster is heated through and the flavors are well combined.

5. Check Doneness: The lobster is done when the meat is fully opaque, white, and slightly firm to the touch. Avoid overcooking, as lobster meat can become tough and rubbery. The shell should be bright red and the juices should run clear.

6. Finish and Serve: Transfer the lobster to a serving plate. Garnish with chopped green onions. Serve immediately, ideally with a light dipping sauce such as soy sauce with a touch of vinegar or ginger.

Additional Tips:

• Always use live lobster for the freshest flavor and best texture.
• Clean the lobster thoroughly, especially removing the stomach sac and intestinal vein.
• Do not overcook at any stage; lobster meat cooks quickly and should remain tender.
• For extra aroma, you can add a splash of Shaoxing wine during stir-frying.
• Serve with steamed rice or as part of a seafood banquet.

💡 Tips

• Use live lobster for best flavor and texture.
• Do not overcook to keep meat tender.
• Blanching removes excess impurities.
• Serve with dipping sauce if desired.