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    You are in: Home / Australian / Stir-Fried Lobster With Ginger and Spring Onions Recipe
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    Stir-Fried Lobster With Ginger and Spring Onions

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    I'mPat's Note:

    From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included marinating time preparation time. Serving for 2 is estimated as main with sides or as is an entree could extend to 4.

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    Units: US | Metric

    • 1 lobster (raw, crayfish)
    • peanut oil (3 cups for frying- obviously all won't be used and will upset nutritional panel scores)
    • 20 g ginger (cut into thick slices)
    • 15 g spring onions (scallions cut into 5cm slices, white portion only)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 teaspoon sugar
    • 2 teaspoons rice wine
    • 1/2 teaspoon light soy sauce
    • 1 cup chicken stock


    • 1 tablespoon egg white (lightly beaten)
    • 1 pinch salt
    • 1 pinch pepper
    • 1 teaspoon cornflour (cornstarch mixed in a little cold water or stock)
    • 1 tablespoon cornflour (cornstarch mixed with a little water for thickening at the end)


    1. 1
      Mix the marinade ingreditents together.
    2. 2
      Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
    3. 3
      Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
    4. 4
      Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
    5. 5
      Drain and reserve the oil from the wok, and wipe the wok clean.
    6. 6
      Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
    7. 7
      Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
    8. 8
      Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
    9. 9
      Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
    10. 10
      Serve immediately (would suggest over rice).

    Browse Our Top Lobster Recipes

    Ratings & Reviews:

    • on May 15, 2012


      This recipe is excellent. We needed a recipe to use up some left over lobster meat quickly. This recipe was very simple and fast. I made a couple of adjustments, though. We did not have rice wine on hand, so I used an equal quantity of golden balsamic vinegar. I also used Splenda instead of the sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2010


      Made this when we had 2 others for dinner & it served 4 very well, but then we also had other things on the table as well! Don't think I've ever fixed lobster at home (It has always been a restaurant thing for me!) but I had no problems at all with this recipe! Will do this again for sure ~ Thanks for sharing it with us1 [Made & reviewed in Newest Zaar tag}

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stir-Fried Lobster With Ginger and Spring Onions

    Serving Size: 1 (228 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 166.5
    Calories from Fat 22
    Total Fat 2.4 g
    Saturated Fat 0.7 g
    Cholesterol 98.8 mg
    Sodium 958.2 mg
    Total Carbohydrate 17.9 g
    Dietary Fiber 1.7 g
    Sugars 3.5 g
    Protein 17.4 g

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