What happens when wild-caught hard-shell lobster meets @cookingwithyeye’s authentic Chinese-style culinary excellence? The answer: a dish that’s fragrant, simple, and utterly irresistible.
Using nothing more than a handful of pantry staples — ginger, scallions, corn starch, white pepper, salt, sugar, and a splash of cooking wine — YeYe transforms Lobsterboys’ traceable, sustainable lobster into an unforgettable plate that’s as clean as it is delicious.
Why Deuce Lobsters?
When we say Deuce, we’re talking about 2-pound lobsters — live, thriving, feisty, and absolutely packed with meat. These beauties are the sweet spot: big enough to deliver serious flavor, yet tender enough to shine in authentic dishes like this.
Every Lobsterboys lobster — including our Deuces — is wild-caught, sustainable, traceable, and clean. But it’s that full-meat richness that makes Lobsterboys lobsters so special. They have the highest meat-to-shell ratio, unbelievable flavor, outstanding texture, and bring the wow factor to your plate.
The Process
Cooking lobster at home doesn’t have to be complicated. YeYe shows us how to keep it bold yet simple, letting the lobster itself shine.
1. Deconstruct the lobster into pieces (shell on!)
This ensures flavor soaks into every bite and gives the dish that signature rustic look and feel.
2. Coat lobster pieces lightly in corn starch.
Just enough to help crisp the edges and lock in every juicy bite.
3. Fry the lobster first.
Toss the lobster in hot oil until the meat turns opaque. Remove and set aside. We recommend Avocado Oil for its very high smoke point (~500°F), neutral flavor and that it’s packed with monounsaturated fats.
4. Sear the aromatics.
Toss ginger and scallions into the wok until fragrant — the sizzling aroma is the heart of this dish.
5.
Make a quick slurry.
Mix corn starch with a little water, sugar, salt, white pepper, and a splash of cooking wine. This creates a light sauce base.
6. Bring it all together.
Return the lobster to the wok, pour in the slurry, and toss with the ginger and scallions until every piece is coated in flavor and a glossy sheen.
Finish strong.
Sprinkle with fresh green scallions before serving. That’s it. Fragrant. Simple. Perfect.
Yum & YeYe. Watch the Magic
We’ve captured the entire process in a video with @cookingwithyeye so you can see (and smell) the action for yourself.
Recipe Card: Chinese-style Lobster with Ginger & Scallions
- Serves:2–3
- Prep Time:15 minutes
- Cook Time:15 minutes
Ingredients
- 1 Deuce lobsters (about 4 lbs), live and thriving
- 2 Tbsp corn starch (plus 1 tsp for slurry)
- ½ tsp white pepper
- ½ tsp salt
- ½ tsp sugar
- 1 Tbsp Chinese cooking wine
- 2–3 scallions, cut into 2-inch strips
- 2 Tbsp fresh ginger, julienned
- Neutral oil for frying
Instructions
- Prep the lobster: Hack into pieces with shell on.
- Coat & fry: Dust lightly with corn starch and fry in hot oil until opaque. Remove and set aside.
- Aromatics: In the same wok, remove some of the oil - add ginger and scallions. Sear until fragrant.
- Slurry: Mix 1 tsp corn starch with 2 Tbsp water, plus white pepper, salt, sugar, and cooking wine. Stir well.
- Combine: Return lobster to the wok, pour in slurry, and toss until everything is coated in a glossy sauce.
- Finish: Top with fresh scallions. Serve immediately.
