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Lobster Recipes - Easy Lobster with Ginger and Green Onion

Updated on April 21, 2016
Kaili Bisson profile image

Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.

Like this lobster recipe? Please rate it...

5 stars from 2 ratings of Lobster with Ginger and Green Onion

Tasty Lobster with Ginger and Green Onion

File this one under weeknight meal ideas...it takes no time to prepare and is a delicious way to prepare lobster.
File this one under weeknight meal ideas...it takes no time to prepare and is a delicious way to prepare lobster. | Source

Use a whole lobster if you want to...but why would you want to?

Many lobster recipes call for whole, live lobsters to be used. The problem with using whole lobsters (even if someone else does the actual cooking for you in advance) is that there is just a lot of shell, and there never seems to be enough much meat. Cracking the shell to dig out the meat is messy and time consuming.

There is an answer...lobster tails!

Lobster tails are perfect. They cook up in no time and it is very easy to get the meat out. And oh, what lovely meat it is. The tail of the lobster is the very best meat on this fabulous crustacean. Two tails of about 4 ounces each provide enough meat per person for a main dish

This dish is a snap to prepare using lobster tails and can be served as a main dish or as part of a larger Chinese style meal.

Ready? Let's get cooking...

Four ounces of lobster meat contains about 19 grams of protein, and is also rich in A and B vitamins.

Prep time and cook time for this scrumptious lobster dish

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Serves two people as a main dish

Ingredients

  • 4 lobster tails, about 4 ounces each
  • 3 Tbsp vegetable oil
  • 1/4 cup fresh ginger, finely chopped
  • 4 green onions, cut into one inch pieces
  • 1 cup chicken stock
  • 3 Tbsp cornstarch

Freezing ginger makes it super easy to peel and chop

I pop whole pieces of ginger root into the freezer wrapped in plastic wrap. All you do is peel the skin off and slice off what you need.
I pop whole pieces of ginger root into the freezer wrapped in plastic wrap. All you do is peel the skin off and slice off what you need. | Source

Save some shredded green onion to use as a garnish

Cut the green part of the onion into 2 or 3-inch lengths, then simply pull thin strips away. The thinner they are, the more they curl.
Cut the green part of the onion into 2 or 3-inch lengths, then simply pull thin strips away. The thinner they are, the more they curl. | Source

Lobster tails come out perfectly steamed in 1 1/2 minutes per ounce. This means a 4 ounce lobster tail will be done in just 6 minutes.

Perfectly cooked lobster tails

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Step-by-step instructions

  1. Rinse fresh or thawed lobster tails under running water. Place them in the top of a steamer set over boiling water. Tip: If you don't have a steamer, set them in a colander that you can fit inside a large pot.
  2. Steam lobster tails for 1 1/2 (one and one-half) minutes per ounce. So, if tails are 4 ounces each, steam them for a total of 6 minutes. Remove from steamer and rinse under cold running water to stop the cooking and so they are cool enough to handle.
  3. Cut the length of the soft underside of the tail with kitchen scissors, then fold the two sides back until the shell splits. This will allow you to easily pull the meat out in one piece. Remove the vein from the tail. Cut each tail into nice bite-sized chunks
  4. Add the 3 TBSP of oil to a wok and heat to medium high.
  5. In a small bowl, dissolve 1 TBSP of cornstarch in 1 TBSP of water and keep aside for later.
  6. Coat the pieces of lobster tail with the remaining 2 TBSP of cornstarch. Add the coated lobster pieces to the pre-heated wok and stir fry for about 2 minutes. Remove the lobster meat to a plate.
  7. Add the ginger to the wok and stir fry for 30 seconds. Then add the green onion and cook for another 2-3 minutes until the onion starts to soften somewhat.
  8. Add the chicken stock and cook for about a minute. Then add the water/cornstarch mixture that you set aside earlier, stirring constantly. Bring the mixture a boil until the sauce starts to thicken.
  9. Add the lobster pieces back in and continue to stir for another minute or so until the lobster has had a chance to heat up and the sauce is nice and thick.
  10. Remove to a nice serving platter. Garnish with strips of green onion (optional).
  11. Enjoy!

Enjoy the lobster with plain rice and wilted baby bok choy

Source

Tips for making this fabulous dish

  1. When the tails have cooled after cooking, use kitchen scissors to cut through the underside of the lobster tail lengthwise. Holding the tail in both hands, fold it backwards until the shell cracks. This allows you to pull the meat out very easily.
  2. Look for lobster tails on sale. The grocery chain near us has sales from time-to-time on bags of small, already frozen tails. They keep well in the freezer for several months

Easy stir fried bok choy

Lobster Tail Nutrition Facts

Nutrition Facts
Serving size: approx. 4 ounces
Calories 90
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Protein 19 g38%
Sodium 296 mg12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2015 Kaili Bisson

Comments

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    • Kaili Bisson profile image
      Author

      Kaili Bisson 2 years ago from Canada

      Hi Kristen. This is truly a wonderful dish. Give it a try and let me know what you think :-)

    • Kristen Howe profile image

      Kristen Howe 2 years ago from Northeast Ohio

      Kalli, this recipe looks delicious and wonderful with the lobster and bok choy. I haven't had lobster in a long time. Two thumbs up for useful!

    • Kaili Bisson profile image
      Author

      Kaili Bisson 2 years ago from Canada

      Hi Deb...is it possible to be lobstered out? I love the stuff, my hubby prefers crab, which is also cheaper...leave it to me...

      I think shrimp would work well...

      give it a whirl and let me know how it goes :-)

    • aviannovice profile image

      Deb Hirt 2 years ago from Stillwater, OK

      I grew up with a lobsterman next door as a child, so I'm all lobstered out. I would like to make this with shrimp, though...

    • Kaili Bisson profile image
      Author

      Kaili Bisson 3 years ago from Canada

      Hello Chitrangada and thank you for reading and for the vote. The dish is really so tasty, the ginger in it is wonderful. I wish I too got to eat lobster more often :-)

    • phoenix2327 profile image

      Zulma Burgos-Dudgeon 3 years ago from United Kingdom

      I never thought of that. Thanks for the suggestion.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      This recipe sounds delicious and looks yummy too. We don't get to eat lobster quite frequently but we love it very much. Next time I am going to cook lobster the way you have presented in this wonderful hub.

      Thanks for sharing, voted up!

    • Kaili Bisson profile image
      Author

      Kaili Bisson 3 years ago from Canada

      Hi GTF and thank you :-)

      I love ginger, and at first I thought 1/4 cup sounded like a lot...but it really works, and is oh so yummy.

    • Kaili Bisson profile image
      Author

      Kaili Bisson 3 years ago from Canada

      Hello Zulma...this recipe is quite versatile so if you already have a cooked lobster from the local fishmonger, you just need to heat up the pan and start from that point. You could also use canned lobster meat (frozen)...that would make the preparation a snap.

    • Glimmer Twin Fan profile image

      Claudia Mitchell 3 years ago

      Oh boy does this look good and I like the idea of just using lobster tails. That makes it much easier. I bet the ginger really add that nice finishing touch! Nice recipe.

    • phoenix2327 profile image

      Zulma Burgos-Dudgeon 3 years ago from United Kingdom

      I adore lobster and this sound delectable. However, I don't have any experience cooking shellfish and prefer to let the professionals do it. My husband knows this so when I fancy lobster, he knows it's time to make reservations at our local restaurant. lol

    • Jodah profile image

      John Hansen 3 years ago from Queensland Australia

      I'll have to keep my eye out for lobster tails on special. Can't wait to try it.

    • Kaili Bisson profile image
      Author

      Kaili Bisson 3 years ago from Canada

      Hi Jodah...good to see you again :-)

      Ya, we don't get to have lobster very often, but the local supermarket was selling bulk bags of tails that were all different sizes at a price too good to be true, so we bought a bag and put them in the freezer. The ginger and onion really work very well together...the house smelled wonderful when this was cooking!

    • Kaili Bisson profile image
      Author

      Kaili Bisson 3 years ago from Canada

      Hello Inda,

      Lobster is sooooo good, but like other seafood, it is easy to overcook it.

      I have found, through trial and error, that exactly 1 1/2 minutes per ounce of steaming is perfect...that is why I suggest to run the tails under cold water right away to cool them down. It will be juicy and wonderful. Please give it a try and let me know what you think :-)

    • Jodah profile image

      John Hansen 3 years ago from Queensland Australia

      Mm Kaili, this looks delicious. I love lobster but very rarely get to eat it. Thank you for sharing this great recipe. I need to try this for the next special occasion.

    • indanila profile image

      Inda Blackwell 3 years ago from Hampton Roads

      I have only had lobster once before and it was really rubbery. I think my hubby overcooked it. I guess it's time to try lobster again because this looks so yummy!

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