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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.

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


  • 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

Click thumbnail to view full-size

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


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


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