Baked Lobster with Ginger and Scallion
Baked lobster with ginger and scallion is a seafood dish where lobster is cooked—often split or chopped into pieces—and flavored with lots of fresh ginger and scallions.Typical features:Lobster is baked until just tender.Ginger adds a warm, slightly spicy freshness.Scallions add a mild onion flavor.It’s often seasoned with oil, garlic, salt, white pepper, soy sauce, or a light savory sauce.The style is common in Chinese and Chinese-American seafood cooking.The result is usually:Sweet, rich lobster meatFragrant aroma from ginger and scallionLight, savory flavor that doesn’t overpower the lobsterIt can be prepared as:A whole split lobster baked with ginger-scallion sauceLobster pieces tossed with ginger and scallions, then baked in a casserole-style dish
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Ingredients
- 2 live lobsters about 1 1/2 pounds each
- 3 tablespoons neutral oil such as canola or vegetable oil
- 1/4 cup fresh ginger peeled and cut into thin matchsticks
- 6 scallions cut into 2-inch pieces
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt or to taste
- 1/3 cup chicken broth or water
- 1 tablespoon butter melted, optional
- Lemon wedges for serving, optional
Instructions
Heat the oven
- Preheat your oven to 425°F.
Prepare the lobsters
- If using live lobsters, place them in the freezer for 15 to 20 minutes to calm them.
- Set each lobster on a cutting board. Using a large chef’s knife, split each lobster lengthwise from head to tail, or cut into large serving pieces if preferred. Remove the dark intestinal vein and the sandy sac behind the head. Rinse quickly and pat dry.
Arrange in baking dish
- Place the lobster halves or pieces in a 9×13-inch baking dish, shell side down if halved.
Make the sauce
- In a small bowl, mix: soy sauce, oyster sauce, Shaoxing wine or dry sherry, sugar, white pepper, salt, chicken broth or water
Cook the aromatics
- Heat the oil in a skillet over medium heat. Add the ginger and cook for about 1 minute.
- Add the garlic and half of the scallions, and cook for another 30 seconds until fragrant.
- Pour in the sauce mixture and let it simmer for 1 minute.
Top the lobster
- Spoon the ginger-scallion sauce evenly over the lobster. Scatter the remaining scallions on top. Drizzle with melted butter if using.
Bake
- Bake for 12 to 15 minutes, depending on the size of the lobsters, until the meat is opaque and just cooked through. Do not overbake.
Serve
- Spoon some of the pan sauce over the lobster before serving. Serve hot with lemon wedges if desired.
If you want a stronger ginger flavor, increase to 1/3 cup.
If using lobster tails instead of whole lobsters, use 4 to 8 tails and reduce baking time to about 10 to 12 minutes.
For a slightly thicker sauce, stir 1 teaspoon cornstarch into the broth before adding it.
If using lobster tails instead of whole lobsters, use 4 to 8 tails and reduce baking time to about 10 to 12 minutes.
For a slightly thicker sauce, stir 1 teaspoon cornstarch into the broth before adding it.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 173kcal (9%)Carbohydrates: 6g (2%)Protein: 12g (24%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 81mg (27%)Sodium: 1118mg (49%)Potassium: 241mg (7%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 189IU (4%)Vitamin C: 4mg (5%)Calcium: 80mg (8%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- Large pot if handling live lobsters
- aluminum foil optional
- Seafood crackers Optional but helpful
- Seafood picks Optional but helpful
- Thermometer Optional but helpful
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