Because of its price, lobster is a special occasion treat, but it’s not one that’s stuffy, at least if you serve it in its shell, as with this dish. It’s hard to be formal when you have to roll up your sleeves to eat, and cracking claws and shells that are in danger of flying all over the place.
The Cantonese way of stir-frying lobster with ginger and spring onions enhances the sweet flavour of the fresh shellfish.
This dish goes well with steamed white rice, but if you’re on the keto diet, you’ll need to find something else to soak up the delicious sauce. If you’re very strict about the keto diet, use dry sherry instead of the sake or rice wine.
Look for lively lobsters and buy them from a reputable dealer. Partially freezing the lobsters puts them in a state of hibernation and desensitises them. Clear space in your freezer, put the lobster – still in the bag it was sold in – on a tray, then freeze for about 30 minutes, or just long to stun it. Unwrap each lobster, lay it on its back and use a sturdy chef’s knife to cut through its head and brain in one firm, swift motion. The lobster is dead but will still move for at least 15 minutes. Slice the lobster lengthwise through the body, so it’s split in two. Cut the head from the body and pull off the claws. Cut each body half into three pieces.
Many recipes for lobster with ginger and spring onion use chicken stock as the liquid, but I use a dashi bag. Look for the type with katsuobushi (shaved dried skipjack tuna) and kombo (sea kelp). You can buy these in the Japanese section of supermarkets.