“He who asks is a fool for 5 minutes, but he who does not ask remains a fool forever.”
(Chinese proverb)
When the little lobster tails are on sale what a great opportunity to make a dish that you would otherwise pass by because whole lobsters cost too much in our neck of the woods (NC), but trust me I have successfully adapted many recipes using lobster tails rather than whole lobsters. Sale tails today and well worth the time spent.
I have tossed out more woks out than I care to count, but my last set of stainless pans came with a wok, like (a girl) pan that “woks” just fine.
An amazing dish for Asian seafood, a collection of a few fresh ingredients and you will be well on your way to a fantastic Chinese dinner in just a few minutes, just grab a ton of clean warm hand towels dedicated for seafood (oyster roasts, clam bakes, etc) and picks or seafood forks to get every morsel.
Gather a good bunch of green onions (5-6 onions), trim and wash, slice the white parts into 2 inch pieces, set a side, rough chop the green parts and set aside separately. Cut across the tails of 4 uncooked (4.4 ounces each) through the shell into 2 inch pieces. Leave a rather good piece that connects to the end tail and split the end tail lengthwise. Pat lobster pieces dry with paper towels.
Sift 2 tablespoons flour and 1 tablespoons corn starch and season with a little ground pepper melange. Slice 5-3 inch coins of peeled ginger, and prepare 2 cloves of garlic, in a small bowl a mix of 1+1/2 tablespoons soy sauce, 1/4 teaspoon toasted sesame oil, a pinch of brown sugar, and a tiny piece if Chinese red-hot pepper.
Have ready a wok and at least 1+1/2 cups canola oil…after heating the oil on medium to start turn up the heat to reach oil temperature of 350º, dredge the lobster meat sides in the flour blend, when the oil reaches 350º gently sauté the pieces in batches for about 15 seconds, drain on a platter set at an angle.
*I use a splatter screen to cover quick frying the lobster splatters!
Put the used oil in another saucepan to cool and reuse the wok to finish the dish adding back about 2 tablespoons of oil. Heat on med high and add the ginger coins briefly and toss in the onion whites and garlic. Add lobster pieces, toss briefly and add 1/4-1/2 cup rice wine and toss. Add the green onions and reserved soy sauce blend.
Stir and serve hot with plenty of warm towels as this is a hands on dinner…I served with a side of Chi-talian cacio de pepe…a classic cacio de pepe with red-hot pieces of Chinese peppers and ground pepper melange and a cool bowl of PF Chang style cucumbers.
*Like it spicier? Add one of these little peppers and a link below to one chef’s version on the same style of dish that I made, but certainly no flame drama in my kitchen!
View for cooking method
https://www.youtube.com/watch?v=T9pbpLuz4Tc
Ingredients for stir fry:
green onions (5-6 onions), trim and wash, slice the white parts into 2 inch pieces
4 uncooked (4.4 ounces each) through the shell into 2 inch pieces
2 tablespoons flour
1 tablespoon corn starch seasoned with a little ground pepper melange
5-3 inch coins of peeled ginger
2 cloves of garlic, peeled
1+1/2 tablespoons soy sauce,
1/4 teaspoon toasted sesame oil,
a pinch of brown sugar
a piece if Chinese red-hot pepper
1+1/2 cups canola oil
1/4-1/2 cup rice wine
Cucina Magia 
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