This is by far my favourite way to eat lobster!! The inspiration for this came from eating at chinese restaurants around the world.  Mr. Tong, who hails from the Guangdong region of China, hooked me up with the recipe, so this is the authentic shizznit. I made only the slightest adjustments to the recipe, and I’m 100% confident that this will be the best lobster you have ever tasted.

Here is what you need:

1.5lb live lobster
2tbs ginger fine dice
3 stems of green onions sliced
2 cloves of garlic sliced
2 tbs teriyaki glaze
2 tbs soy sauce
chicken stock
magic powda aka corn starch
salt & pepper
vegetable oil

This recipe is for 1 adult

Method:

First you gotta kill the lobster by driving a chef knife into it’s brain and splitting it in half right between the eyes and down the spine. You may think this is barbaric, but it is actually the quickest way to end the lobsters life. If you can’t kill a lobster this way then you should stick to eating sea weed. The lobster will keep twitching after it has been cut in half. Don’t be alarmed, it’s already dead, but the nerves take a long time to stop moving. Cut the lobster into sections and remove the large white vein that runs down the tail end of the lobster. The green stuff in the head is fat, and is very tasty. Crack the claws so that the contents can easily be removed after it is cooked. It should look like this after it has been bisected.

Heat up about a cup of chicken stock in a pot. Heat a wok with a bit of vegetable oil to medium high heat. Add in the ginger and gallic and cook for a minute. Enjoy the smell! Add in half the green onions and all the lobster. Season with a bit of pepper and a few pinches of salt. Keep stir frying for a few minutes.

Now add in the teriyaki glaze and the soy sauce. A minute later add in the warm chicken stock and then cover to allow the lobster to cook.

In a separate bowl mix together about a 1tbs of corn starch and 5tbs of cold water. Once your lobster is cooked, turn the heat down to a slight boil.  The corn starch mixture will thicken the sauce, so at this point all the flavours should be right where you want them.  Taste it, make any final adjustments and then slowly add the cornstarch mixture to the lobster. Add in the rest of the green onions at this stage.  Toss to ensure an even distribution of sauce and serve immediately.  A few drops of seasame oil can be added at the end if desired.