Cantonese Ginger Scallion Lobster Recipe (Copycat of Tang Cang Newport Seafood)

January 1, 2020Van

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

If you’ve never had Cantonese Style Lobster, you haven’t enjoyed lobster at its best. Growing up, my family and I would celebrate special events by dining at family style Chinese restaurants like Tan Cang Newport Seafood in Santa Ana, California for their “House Special” version of lobster. It was always an event. From selecting the live lobster, to smelling the garlic and jalapeños when they would bring it out to the table. I wanted to recreate this special feast for New Years this year at home with my own family, now many miles away from Tan Cang.

Rather than boring old boiled lobster dipped in clarified butter (still delicious but nothing compared to this recipe), this lobster is cut into smaller pieces before being battered and flash fried. After this, It’s placed in my smoking hot wok filled with butter, scallions and jalapeños for the final bath of delectable dish.

There’s no better kitchen tool than a wok. The deep, conical nature allows me to stir fry without the fear of my meal being tossed out of the pan. I suggest investing in a good one—one that will be passed down to your kids. Mine is from The Wok Shop in San Francisco and made right here in the USA. It does require a seasoning process, but nothing good comes instantly. Get the flat bottomed version which makes cooking on modern stovetops a breeze.

Cantonese Ginger Scallion Lobster

House Special Lobster Recipe (Copycat of Tang Cang Newport Seafood)

Served with Garlic Noodles (recipe here) Cantonese Ginger Scallion Lobster

Cantonese Ginger Scallion Lobster Recipe (Copycat of Tang Cang Newport Seafood)

January 1, 2020 Van

Prep time: 10 minutes
Cook time: 20 minutes

Serves: 4

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Ingredients

4 Pound Live Lobster or 3 lbs Lobster Tails
1 Cup Corn Starch
6 Tablespoons Salted Butter
5 Garlic Cloves, minced
1 Teaspoon Minced Ginger
8 Scallions, chopped
1 Jalapeños Peppers, sliced
5 Tablespoons Michiu Rice Cooking Wine
2 Teaspoons Soy Sauce
½ Teaspoon Salt
½ Teaspoon MSG
1 Teaspoon Ground Black Pepper
1 Teaspoon Granulated Sugar
Enough Oil to fill 2-3 inches in a dutch oven pot for frying

Method

1)
Butterfly the body of the lobster and cut into 2-3 inch pieces with the shell on. Coat each piece with corn starch and set aside. Heat the oil to 375°F fry in batches for about 1 minute and place on a rack to drain the oil.
2)
In a bowl, combine 5 Tablespoons Rice Cooking Wine, 2 Teaspoons Soy Sauce, ½ Teaspoon Salt, ½ Teaspoon MSG, 1 Teaspoon Black Pepper, 1 Teaspoon Granulated Sugar – stir and set aside.
3)
Heat a wok or large sauté pan on high heat, when the pan is hot, add 2 Tablespoons of oil and 6 tablespoons butter, once it’s melted add the minced ginger, minced garlic and sauté for 30 seconds. Add chopped scallions, jalapeños and sauté for another minute. Add the sauce mixture, bring to a boil and simmer for 30 seconds, add the lobster – toss and cook until the sauce is thickened. Serve with Garlic Noodles (recipe here) Enjoy!