From my Mom
My family enjoys my mom's version of Ginger Lobster. It's a bit messy to make but it's yummy! :)
Ingredients:
2-3 lbs fresh lobster (2-3 chicken lobsters)
1/2 cup tempura mix (or 1/2 cup all purpose flour mixed with 1 tablespoon baking powder)
4 eggs
1 tablespoon salt
1 tablespoon ground black pepper
canola oil (for frying lobster)
2 inches ginger root
1 bunch scallions
3-4 fresh Thai chili peppers
1/4 cup oyster sauce
1/4 cup water
3 tablespoons olive oil
Directions:
1. RINSE THE LOBSTERS in the sink and set them the drain. While they are draining, set up your pan for deep frying the lobster.
2. SET UP A HEAVY POT OR AN ELECTRIC DEEP FRYER. Clip a candy thermometer to the side of the pot and fill it 1/2 way with the canola oil. If you're using an electric deep fryer, follow your machine's instructions. Turn the stove on high and watch the thermometer. You want it to reach 365 degrees. Once it reaches that temperature you can turn down the stove to low. If the temperature drops while cooking, you can raise the heat. While the oil is heating up, prepare the lobster.
3. CHOP THE LOBSTER INTO PIECES. I typically remove the claws and crack them. I sever the small arms and crack them. Remove the tail and chop into four pieces. then chop the head into four pieces. Depending how wet the lobster is, this process can be very messy. Keep paper towels on hand to clean up the excess liquid.
4. PLACE ALL THE LOBSTER into a large bowl. In another bowl, mix the tempura mix, salt, and black pepper. Crack the eggs into a bowl and beat together with a fork. Pour the eggs into the lobster and toss to thoroughly cover the lobster. Once the lobster is completely covered, add the flour mixture to the lobster bowl. Toss to combine and coat the lobster pieces.
5. DEEP FRY THE LOBSTER in batches until all lobster pieces are cooked. Cook each batch of lobster 6-8 minutes. Remove to a paper towel lined sheet pan and let drain. Continue process until all pieces are cooked.
6. PREPARE VEGETABLES WHILE LOBSTER IS COOKING. Peel, rinse, and julienne the ginger into 1 inch long pieces. Rinse and slice the scallions into 1 inch pieces. Rinse and halve the chili peppers.
7. IN A LARGE WOK, add the olive oil, ginger, and chili peppers, cook over medium heat. Let the ginger and chili peppers cook about 2 minutes to flavor the oil. Add the lobster pieces, scallions, oyster sauce, and water. Let the lobster cook for about 10 minutes, stirring every few minutes.
REMOVE, SERVE, and ENJOY!
My family enjoys my mom's version of Ginger Lobster. It's a bit messy to make but it's yummy! :)
Ingredients:
2-3 lbs fresh lobster (2-3 chicken lobsters)
1/2 cup tempura mix (or 1/2 cup all purpose flour mixed with 1 tablespoon baking powder)
4 eggs
1 tablespoon salt
1 tablespoon ground black pepper
canola oil (for frying lobster)
2 inches ginger root
1 bunch scallions
3-4 fresh Thai chili peppers
1/4 cup oyster sauce
1/4 cup water
3 tablespoons olive oil
Directions:
1. RINSE THE LOBSTERS in the sink and set them the drain. While they are draining, set up your pan for deep frying the lobster.
2. SET UP A HEAVY POT OR AN ELECTRIC DEEP FRYER. Clip a candy thermometer to the side of the pot and fill it 1/2 way with the canola oil. If you're using an electric deep fryer, follow your machine's instructions. Turn the stove on high and watch the thermometer. You want it to reach 365 degrees. Once it reaches that temperature you can turn down the stove to low. If the temperature drops while cooking, you can raise the heat. While the oil is heating up, prepare the lobster.
3. CHOP THE LOBSTER INTO PIECES. I typically remove the claws and crack them. I sever the small arms and crack them. Remove the tail and chop into four pieces. then chop the head into four pieces. Depending how wet the lobster is, this process can be very messy. Keep paper towels on hand to clean up the excess liquid.
4. PLACE ALL THE LOBSTER into a large bowl. In another bowl, mix the tempura mix, salt, and black pepper. Crack the eggs into a bowl and beat together with a fork. Pour the eggs into the lobster and toss to thoroughly cover the lobster. Once the lobster is completely covered, add the flour mixture to the lobster bowl. Toss to combine and coat the lobster pieces.
5. DEEP FRY THE LOBSTER in batches until all lobster pieces are cooked. Cook each batch of lobster 6-8 minutes. Remove to a paper towel lined sheet pan and let drain. Continue process until all pieces are cooked.
6. PREPARE VEGETABLES WHILE LOBSTER IS COOKING. Peel, rinse, and julienne the ginger into 1 inch long pieces. Rinse and slice the scallions into 1 inch pieces. Rinse and halve the chili peppers.
7. IN A LARGE WOK, add the olive oil, ginger, and chili peppers, cook over medium heat. Let the ginger and chili peppers cook about 2 minutes to flavor the oil. Add the lobster pieces, scallions, oyster sauce, and water. Let the lobster cook for about 10 minutes, stirring every few minutes.
REMOVE, SERVE, and ENJOY!
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