Ginger scallion lobster 

By Dana Rao (@cookwithdanaa)
Nov 23, 2021

The scallions, ginger and garlic fried in high heat give the lobster lots of flavor and wok hei (smokiness).

Prep Time: 20 mintes
Cook time: 20 minutes
Total Time: 40 minutes
Serving Size: 4 


scallions, chopped in 4 inches lengthwise
3slices ginger
4cloves garlic, peeled
5-6lobster tails, cut in 3 inch pieces
½ cupcorn starch
2 tbsp Yóu Yóu tea seed oil 
3 cupscorn oil 
1 tsp 
1 tspwhite pepper


1 tbspoyster sauce
¼ tspwhite pepper
½ tspsalt
1 tspchicken bouillon
½ tspsugar
1 cupwater
1 ½ tbspcorn starch


  • Cut green onions in 4 inches lengthwise. Thinly slice ginger. Peel garlic.
  • Cut lobster tails in 3 inches lengthwise with kitchen scissors. Take out the poop with a chopstick and rinse.
  • In a large bowl, add corn starch, salt and white pepper. Combine and coat lobster tails in the corn starch mixture. Let it rest for 10 minutes.
  • Add oil in a pot and heat pot to high heat. Fry lobster in 425 degrees Fahrenheit until the shell turns red and the corn starch gets crispy. This takes around 3 minutes. Don’t overcook the lobster because we need to stir-fry it later!
  • Combine sauce ingredients (oyster sauce, salt, chicken bouillon, sugar, water and corn starch, white pepper) in a bowl. Set aside.
  • In a wok or pan, heat it to high. Once you see a little smoke out of the pan, add you you tea seed oil. Then, add green onions, garlic, and ginger. Fry for 1 minute.
  • Add lobster in the pan and fry for one more minute. Then, add the sauce and mix everything together. When the sauce has thickened, the dish is done!