Crispy Asian-Style Whole Fried Lobster
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein40gram
Ingredients
- Whole live lobster (about 1.5 lbs)1 piece
- Vegetable oil for deep frying (choose a high smoke point oil)1000 ml
- Garlic cloves (minced)2 pieces
- Ginger root (minced)1 tbsp
- Soy sauce2 tbsp
- Shaoxing wine or dry sherry (optional)1 tbsp
- Sugar1 tsp
- Cornstarch2 tbsp
- Salt1 tsp
- White pepper powder1/2 tsp
- Green onions (chopped for garnish)2 stalks
This recipe shows you how to fry a whole lobster Asian style with crispy, flavorful skin and juicy, tender meat inside. It's a fantastic dish that looks impressive but is surprisingly simple to make at home with common ingredients. The total cost for ingredients is approximately $25 USD / €22 / £19 / ₹1900, serving 2-3 people. The dish contains about 350 kcal per serving. It suits pescatarian diets and is of medium difficulty, requiring about 15 minutes of preparation and 15 minutes of cooking time.
Preparation instructions
Prepare the Lobster for Cooking
1First, humanely stun the live lobster by placing it in the freezer for 15 minutes until it becomes numb. Then, using a sharp knife, split the lobster in half lengthwise or score its shell to help it cook evenly. Rinse lobster under cold water. This step helps with faster cooking and flavor penetration. Always handle live shellfish with care to avoid injury.
Season the Lobster
2Mix salt, white pepper powder, and cornstarch in a bowl. Coat the lobster pieces evenly with this mixture. This will help create a crispy texture when fried.
Heat the Oil for Frying
3Pour vegetable oil into a deep frying pan or wok to a depth of about 5-7 cm. Heat the oil to 180°C (356°F). Use a thermometer to accurately check the temperature to avoid overheating which can be hazardous.
Fry the Lobster
4Carefully add lobster pieces into the hot oil, shell side down first. Fry for about 6-8 minutes until the shell turns bright red and the flesh is opaque and firm. The internal temperature should reach at least 63°C (145°F) to ensure it is safe to eat according to food safety guidelines. Avoid overcrowding the pan to keep oil temperature consistent.
Prepare the Sauce
5Meanwhile, in a separate small pan, heat 1 tbsp oil over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant. Add soy sauce, Shaoxing wine, and sugar. Simmer for 2 minutes, then remove from heat.
Combine and Garnish
6Once the lobster is cooked, remove from oil and drain on paper towels. Place on serving plate and drizzle the garlic-soy sauce over the lobster. Garnish with chopped green onions for freshness and color.
Cooking Tips
-Use a kitchen thermometer to check oil and internal lobster temperatures for safe cooking.
-Freeze live lobsters briefly to reduce movement and make handling safer and more humane.
-Do not reuse oil used for frying lobster; its flavor can degrade the dish.
-If you don't find Shaoxing wine, dry sherry or a mild white wine can be good substitutes.
-Avoid overcooking lobster as it can become tough and lose its delicate flavor.
Equipment Needed
- Sharp knife
- Cutting board
- Deep frying pan or wok
- Kitchen thermometer
- Mixing bowls
- Small saucepan
- Cooking spoon
- Paper towels
Grocery Shopping List
- [ ] Whole live lobster (~1.5 lbs) - Approx. $20. Choose lobsters that are lively and have a hard shell.
- [ ] Vegetable oil (high smoke point, e.g., canola or peanut) - Approx. $3 for bottle.
- [ ] Fresh garlic (2 cloves) - Approx. $0.50. Look for firm bulbs without sprouts.
- [ ] Fresh ginger root (small piece) - Approx. $0.50. Choose firm and smooth skin.
- [ ] Soy sauce (2 tbsp) - Approx. $2 for bottle.
- [ ] Shaoxing wine or dry sherry (optional) - Approx. $5 for bottle, used sparingly.
- [ ] Cornstarch (2 tbsp) - Approx. $1 for package.
- [ ] Salt and white pepper powder - Approx. $2 each.
- [ ] Green onions (2 stalks) - Approx. $1. Look for fresh green and firm stalks.
Total estimated cost: $25.
FAQ
How do I know when the lobster is fully cooked?
The lobster meat turns opaque and firm, and the shell bright red. Use a meat thermometer to check the internal temperature; it should reach at least 63°C (145°F) for safe consumption.
Can I use frozen lobster instead of live lobster?
You can use pre-cooked frozen lobster tails, but cooking times and method will differ. This recipe is designed for fresh whole lobster for best flavor and texture.
What is the safest way to handle a live lobster?
Place the lobster in the freezer for about 15 minutes to numb it, which makes it easier and more humane to handle and prepare.
Can I substitute the Shaoxing wine?
Yes, dry sherry or a mild white wine can be used if Shaoxing wine is unavailable.
What oil is best for frying lobster?
Use a neutral oil with a high smoke point such as vegetable oil, canola, or peanut oil for frying.