One benefit of this recession is the price of lobsters has hit rock bottom. So when I saw lobsters at the grocery last Sunday, I decided to pick one up. I’ve had Eileen Yin-Fei Lo’s “My Grandmother’s Chinese Kitchen” for some time and there’s one recipe that has really stuck out for me, the lobster steamed with ginger. The first time I read the recipe, I thought it sounded exactly like the lobster Cantonese from the Golden Dragon. So with my lobster on hand, I decided to give it a try.
Like most Chinese recipes, this one begins with a marinade.
Here 2 tablespoons of Chinese rice win, 1 tablespoon light soy sauce, 2 tablespoon Scallion oil (I didn’t have any scallion oil on hand, so I just substituted some chili oil for a little extra kick), ¼ teaspoon salt, 1 teaspoon sugar, 1 ½ teaspoons sesame oil, white pepper and 1 teaspoon grated ginger are all combined in a mixing bowl.
Now it was time for the hardest part, cutting up the lobster.
I’ll admit, this is the first time I’ve tried to cook a lobster without steam. So, I needed to kill the lobster before I could cut it into pieces.
With the tip of my knife at it’s head, I plunged in and then pulled it forward. I knew there would be muscle reaction after the fact, but it’s still a little unnerving the first few times.
From there it was time for my grandfather’s cleaver to cut everything into bite-size pieces.
The lobster was tossed in the marinade and left to rest for 30 minutes or so.
When the time was up, I had my steamer ready and I put the bowl of lobster and it’s marinade inside. For that extra boost of flavor, the recipe called for 3 tablespoon of shredded ginger, 2 scallions (white portion only, cut into 1 ½ inch lengths and then shredded), and coriander springs. I have no idea where to get coriander sprigs.
I was supposed to garnish with coriander leaves, but no harm no foul here. The lobster was a little bit of a papershell but the dish was a real winner. I was a fan of the kick of the chili oil, but I’m curious to see what it would be like with the intended scallion oil. Needless to say, Lo had printed a fine recipe, but I’ve got my eyes on some of her dumpling recipes. Just how hard is it to make your own siumai?