Recipe note
The lobster, also known as crayfish in some states, used in these recipes is green, meaning live and uncooked. Please refer to our Masterclass for tips on selecting green lobster and also the method for killing lobster humanely. We use green lobster because the meat is more tender and delicate and it guarantees the freshest product.
This is a flavour combination that sings in the mouth.
Ingredients
Method
Main
1.Halve lobster lengthways with a sharp knife. Bring a large saucepan of water, fitted with a bamboo steamer, to the boil over high heat.
2.Remove green tops from green onion and thinly slice diagonally. Place in a bowl of cold water, set aside. Finely chop remaining green onion, combine in a bowl with soy sauce, Shaoxing wine, ginger and 1 tbsp water, and whisk to combine.
3.Place lobsters cut-side up on plate that fits inside steamer, spoon over three-quarters of sauce and steam, covered, until just cooked through (12-15 minutes). Scatter with onion tops and serve with rice and remaining ginger sauce to the side.
Drink Suggestion: Young riesling. Drink suggestion by Max Allen
Notes
