Chinese ginger-steamed lobster

AT A GLANCE

  • Serves 2 people

  • 1 green lobster (about 750gm)
  • 3 green onions
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp finely grated ginger
  • To serve: steamed jasmine rice
01   Halve lobster lengthways with a sharp knife. Bring a large saucepan of water, fitted with a bamboo steamer, to the boil over high heat.
02   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.
03   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.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND RODNEY DUNN

Drinking Suggestion:

YOUNG RIESLING. , suggested by MAX ALLEN

FEATURED IN

Jan 2009

Jan 2009

View Full Site