Hey there, fellow foodies!
Now, I must confess, there’s something utterly indulgent about treating the family to an opulent meal at home, and today, we’re diving into the majestic realm of seafood — specifically, lobster. But we’re not just talking about any lobster dish; I’m sharing with you an incredibly aromatic and truly special recipe: Steamed Cantonese-Style Ginger Scallion Lobster with Fragrant Jasmine Rice.
You may be raising an eyebrow, thinking, “Lobster? That’s a bit fancy, Al!” But I say, why should the finest foods be reserved for restaurants alone? I love a good challenge and bringing a slice of gourmet into our everyday lives. Not to mention, seeing the wide eyes and excited grins on my little ones as they spot a whole lobster is priceless!
Transporting our kitchen to the flavours of East Asia, this recipe captures the essence of Cantonese cooking — simplicity, elegance, and respect for the ingredient’s natural flavours. And you know me, I’m all about vibrant tastes and heartwarming meals!
So, let me guide you through the harmonious symphony of this dish — fresh, succulent lobsters infused with the aromatic soul of ginger and the gentle caress of steamed scallions, all paired with the comforting embrace of jasmine rice. Trust me, it’s easier than you’d think, and I’ve got you covered every step of the way.
Firstly, let’s talk about the star of our show, the lobster. Although they may seem a bit intimidating, prepping these crustacean beauties is straightforward (and quite the adventure, too!). I’ll spare you the details here, but the recipe method above has all the savvy tips you need.
The scent of jasmine rice is something that still takes me back to my backpacking days around Asia — the streets lined with pots and steamers, each carrying a whiff that promises something delightful is about to hit your table. So, why not recreate this aromatic base to complement our lobsters?
Last but not least are our ginger and scallions, a dynamic duo if there ever was one. Steaming them with the lobsters, they impart a zesty freshness that cuts through the richness, creating a harmonious balance that’ll dance across your palate.
Now, before you set off to tackle this recipe, here’s a small nugget from your mate, Al — take a moment to savour the process, inhale the scents, let the comforting rhythm of cooking transport you to the crowded markets and serene landscapes of the Far East.
Tuck in, share stories, and let your dining room fill with laughter and joy over this luxurious feast. I promise, it’s moments like these that make even the humblest of kitchens glitter with a sprinkle of magic.
And don’t forget, once you’ve given this recipe a whirl, I’d absolutely love to hear from you. Did the kids attempt to use the lobster claws as castanets? (Mine did!) Was this your first time cooking with these ingredients? It’s all about the experience, after all.
Until the next culinary escapade, keep those aprons tied and your taste buds ready for adventure!
Warmest wishes and the happiest of eats,
Al
Ingredients
– 2 live lobsters (about 1-1.5 pounds each)
– 2 inches fresh ginger, peeled and finely julienned
– 4 scallions, trimmed and cut into 1-inch pieces
– 3 tablespoons vegetable oil
– 1 tablespoon light soy sauce
– 1 teaspoon Shaoxing wine (Chinese rice wine)
– 1/2 teaspoon sugar
– 1/4 teaspoon white pepper
– 1 cup jasmine rice
– 1 3/4 cups water (for cooking rice)
– Salt (to taste)
– Fresh cilantro leaves, for garnish (optional)
Method
1. **Prepare the Lobsters:** Bring a large pot of water to a rolling boil. Once boiling, plunge the lobsters headfirst into the pot and cook for approximately 2 minutes. Remove the lobsters with tongs and place them in an ice water bath to stop the cooking process. After they have cooled, use kitchen shears and a heavy knife to chop the lobsters into large pieces. Crack the claws to allow the flavors to penetrate during steaming.
2. **Cook the Rice:** Rinse 1 cup of jasmine rice under cold water until the water runs clear. Add the rinsed rice and 1 3/4 cups of water to a pot with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from the heat and let it stand, covered, for 5 more minutes.
3. **Prepare the Sauce:** In a small bowl, mix together the light soy sauce, Shaoxing wine, sugar, and white pepper. Stir until the sugar is dissolved and set aside.
4. **Steam the Lobsters:** Arrange the lobster pieces on a heatproof plate that will fit into your steamer. Sprinkle the finely julienned ginger over the lobster pieces. Place the plate into a steamer, cover, and steam the lobsters over high heat for 8-10 minutes or until the lobsters are cooked through.
5. **Sauté the Scallions:** While the lobster is steaming, heat the vegetable oil in a frying pan over medium heat. Add the scallions and a pinch of salt, and sauté for 2-3 minutes or until they are fragrant and wilted, but still bright green. Set aside.
6. **Final Touches:** Once the lobster is cooked, carefully remove the plate from the steamer. Spoon the sautéed scallions along with the hot oil over the lobster pieces. Then, pour the soy sauce mixture evenly over the lobster.
7. **Garnish and Serve:** Garnish the lobster with cilantro leaves if desired. Serve immediately alongside the fragrant jasmine rice. Enjoy the harmonious blend of delicate lobster, sharp ginger, and fragrant scallions in this elegant Cantonese dish.
