Cantonese Style Lobster Recipe

Cantonese Style Lobster Recipe 1

Cantonese Style Lobster Recipe 2

Servings: 3
2 lobsters
6 large slices of ginger
3 stalks of green onion
1 clove garlic (minced)
1 tsp salt
1 tsp sugar
black pepper to taste
1/2 tbs tapioca starch
1 tbs flour
1 tsp sesame oil
olive oil
vegetable oil or canola oil
Remove the tails from each lobster and cut each one down the middle (length wise), then cut them into smaller bite-sized pieces. Cut the heads in half as well. Toss them in a large mixing bowl along with sugar, salt and black pepper. Sift the tapioca starch and flour into the bowl. Mix well.
Deep fry the lobsters in vegetable or canola oil for 3 minutes and drain. In a large pan set on medium high heat, add olive oil and garlic. Cook until garlic starts to brown. Then add the lobster, ginger and some water if the pan appears to be too dry. Cook for 8 minutes. Add 1/2 tsp mayo and green onion. Mix well.