Steamed lobster produces a purer taste than frying, and if ginger and scallion (spring onions) are used, the flavor is even more delicate than with other methods of cooking. This is truly a delicious Chinese cuisine.
Recipe: (Serves 2-4)
1 lobster weighing about 700-900 g / 1.5-2 lb
Sauce:
2 scallions (spring onions), finely chopped
2 slices fresh root ginger, finely chopped
1 teaspoon salt
1 teaspoon sugar
1/2 tablespoon cornstarch (cornflour)
1 teaspoon sesame seed oil
4 tablespoons stock
Freshly ground Szechwan pepper
1 tablespoon oil
Method:
Steam the lobster for 20 minutes. Leave to cool, then split in two lengthways, and cut each half into four pieces. Crack the shell of the claws so that the flesh can be taken out easily.
Make the sauce by heating up the oil in a wok or saucepan; toss in the finely chopped onions and root ginger; add salt, sugar, stock and ground pepper. Thicken with the cornstarch (cornflour) mixed with a little water. Finally add the sesame seed oil; pour it all over the lobster and serve.
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