Dive into a culinary adventure with this incredibly easy and flavorful stir-fried lobster recipe. Forget complicated techniques and expensive restaurants; this dish brings the vibrant tastes of a high-end meal right to your kitchen table. Succulent lobster meat is expertly tossed in a sweet and sour sauce that's both tangy and delightful, perfectly balancing the richness of the seafood. Imagine tender lobster morsels, glistening with a sweet and sour glaze, served hot and ready to enjoy. This recipe is surprisingly simple, even for novice cooks, and delivers restaurant-quality results.
The perfect balance of sweet, sour, and savory makes this stir-fried lobster a truly unforgettable experience. From preparation to plating, the entire process is remarkably straightforward, allowing you to focus on enjoying the delicious outcome. Ready to create this culinary masterpiece? Let's embark on the step-by-step process outlined below.
Tools Needed
- wok
- frying pan
Ingredients
- Frozen Lobster Tails
- Cornstarch
- Sugar
- White Vinegar
- White Pepper
- Salt
- Water
- Ginger
- Scallions (white parts and green tops)
- Cooking Oil
Step-by-Step Instructions
Step 1. Prepare Lobster and Sauce
- Cut the frozen lobster tails in half.
- Coat the lobster halves thoroughly with cornstarch. Let sit for a couple of minutes to absorb excess liquid.
- Prepare the sweet and sour sauce by combining sugar, white vinegar, white pepper, salt, cornstarch, and water.
Step 2. Stir-fry Lobster
- Heat cooking oil in a wok to at least 170°C (338°F). Fry the lobster on medium-high heat for 1-1.5 minutes per side, ensuring not to overcrowd the wok to maintain temperature.
- Fry until the shell turns red and separates from the meat, indicating it's cooked through.
Step 3. Sauté Aromatics and Combine
- In a hot wok, sauté sliced ginger and white parts of scallions until fragrant.
- Add the green onion tops, followed by the fried lobster.
Step 4. Finish with Sweet & Sour Sauce
- Pour the sweet and sour sauce over the lobster and toss to coat evenly. The cornstarch will thicken the sauce quickly.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Using frozen lobster tails simplifies the process and maintains freshness.
- No marinating is needed as the lobster's natural saltiness and sweetness are preserved.
- Allowing the cornstarch-coated lobster to sit helps prevent oil splattering during frying.
- High heat creates a crispy crust while keeping the lobster juicy.
- Avoid overcrowding the wok to prevent the oil temperature from dropping.
Nutrition
- Calories: 200-300
- Fat: 10-15g
- Carbs: 15-25g
- Protein: 20-25g
FAQs
1. Can I use frozen lobster for this recipe?
Yes! Make sure to thaw it completely and pat it dry before stir-frying to prevent it from becoming watery.
2. What can I substitute if I don't have lobster?
Shrimp or scallops would be excellent substitutes. Adjust cooking time accordingly as they cook faster than lobster.
This easy stir-fried lobster with sweet and sour sauce is a guaranteed crowd-pleaser, perfect for a special occasion or a weeknight treat. The vibrant flavors and tender lobster meat will leave everyone wanting more. Enjoy the delicious fruits of your labor!