Ginger Scallion Lobster

Ginger Scallion Lobster is a vibrant and flavorful dish that combines the sweetness of fresh lobster with the aromatic warmth of ginger and the freshness of scallions. This gluten-free Chinese delicacy is perfect for a special occasion or a delightful dinner.

Ingredients

• Lobster (live or cooked) - 500 grams
• Fresh ginger - 30 grams, thinly sliced
• Scallions - 4, chopped (white and green parts separated)
• Garlic - 2 cloves, minced
• Vegetable oil - 2 tablespoons
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 teaspoon
• Chicken broth - 100 milliliters
• Cornstarch - 1 teaspoon (for thickening)
• Salt - to taste
• Black pepper - to taste

Steps

1. If using live lobster, bring a large pot of salted water to a boil and cook the lobster for about 8-10 minutes until bright red. If using pre-cooked lobster, skip this step.
2. Remove the lobster from the pot, let it cool slightly, and then crack the shell to extract the meat, cutting it into bite-sized pieces.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced ginger and garlic, sautéing until fragrant, about 1-2 minutes.
4. Add the chopped white parts of the scallions to the skillet, stirring for another minute.
5. Add the lobster meat to the skillet, followed by the gluten-free soy sauce, sesame oil, and chicken broth. Stir well to combine.
6. Mix the cornstarch with a little water to create a slurry, then add it to the skillet to thicken the sauce, cooking for another 2-3 minutes until bubbly.
7. Season with salt and black pepper to taste, and toss in the green parts of the scallions just before serving.
8. Serve hot over steamed rice or gluten-free noodles.

Nutrition

• Calories: 410
• Protein: 35 g
• Carbs: 15 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 850 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein and low in calories, lobster is a great source of lean meat.
• Ginger has anti-inflammatory properties and aids in digestion.

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