Lobster with Ginger and Scallion is one of the most beloved Cantonese seafood dishes — elegant, aromatic, and full of flavor. The natural sweetness of the lobster is perfectly complemented by the fresh zing of ginger and the subtle sharpness of scallions. This dish is often served at Chinese banquets, but you can easily make it at home too!

📝 Ingredients

Main Ingredients:

1 whole lobster (about 800 g to 1 kg), cut into large pieces

3 tbsp cornstarch (for coating)

4 tbsp cooking oil (peanut or vegetable oil)


Aromatics & Seasoning:

4–5 scallions (cut into 5 cm lengths, whites and greens separated)

4 tbsp ginger (julienned)

4 cloves garlic (sliced)

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp Shaoxing wine or rice wine

½ tsp sugar

1 tsp sesame oil

Salt and white pepper to taste


🍳 Instructions

Step 1: Prepare the Lobster

Clean and cut the lobster into chunks (tail, claws, and body sections).

Pat dry with paper towels.

Lightly dust each piece with cornstarch. This helps lock in moisture and gives a light crisp when frying.

Step 2: Fry the Lobster

Heat the oil in a large wok over medium-high heat.

Carefully add the lobster pieces and sear them for 2–3 minutes until the shells turn bright red and the meat is slightly cooked.

Remove and set aside.

Step 3: Stir-Fry the Aromatics

In the same wok, leave about 2 tablespoons of oil.

Add ginger, garlic, and the white parts of the scallions.

Stir-fry until fragrant and lightly golden.

Step 4: Combine and Season

Return the lobster pieces to the wok.

Add light soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and white pepper.

Stir-fry gently for 2–3 minutes to allow the flavors to soak into the lobster.

Add the green parts of the scallions and drizzle with sesame oil. Toss everything together.

Step 5: Serve Hot

Transfer to a large serving platter.

Garnish with extra scallion greens or ginger shreds.

Serve immediately while hot and aromatic.

🍽️ Serving Suggestions

Best enjoyed with steamed jasmine rice to soak up the flavorful sauce.

Pair with a light vegetable stir-fry or soup for a balanced meal.

A touch of chili oil can be added for a spicy version.

💡 Pro Tips for the Perfect Ginger-Scallion Lobster

Always use fresh lobster for the best texture and sweetness.

Don’t overcook — lobster becomes tough if cooked too long.

Julienne the ginger finely to release maximum aroma.

A hot wok ensures the flavors are sealed in quickly.

🧡 Why This Dish Stands Out

A classic Cantonese restaurant favorite.

Elegant and full of rich, fresh seafood flavor.

Perfect for special occasions, celebrations, or festive meals.

Easy to prepare with just a few quality ingredients.

👉 If you enjoy seafood, don’t miss other Chinese classics like Stir-Fried Shrimp with Garlic and Salt and Pepper Shrimp.