Lobster with Ginger Sauce

This was yummy, but quite spicy. The ingredients were:

  • Lobster, 2 pounds, cooked
  • Oil
  • Garlic, 4 cloves, minced
  • Sugar, 1 tablespoon
  • Fish sauce, 1 tablespoon
  • Oyster sauce, 2 tablespoons
  • Egg, 1, scrambled
  • Black pepper, 1 teaspoon
  • Ginger, 2 tablespoons
  • Jalapeno peppers, 2, sliced
  • Scallions, 1/2 cup, diced

The ingredients.

This was my first time cooking with lobster. It was a bit intimidating, but a lot less so with the help of the internets. I was told that I had a few choices about how to cook the thing, and I chose to steam it. Notice how the color of the shell changed, indicating the lobster was ready? That’s a sign that God exists.


The place I’d love to be.


Who doesn’t want to be steamed and scalded?

The recipe called for the lobster to be retained in the shell at this stage, but I disagreed. I thought I’d prefer to remove the shell now, while it was relatively easy and clean, instead of later on. So, being an independent-minded sort, that’s exactly what I did.


All that lobster yields so little lobster.

The rest of the cooking is pretty straightforward. Add the oil and everything except the lobster and cook for a while, until you like the look of the egg and the scallions.


The next stage of the cooking process.

Then add in the lobster.


The best part.

Cook for just long enough to warm the lobster and you’re done.


Lobster is so good.

If I had it to do again, I’d probably use one less hot pepper, but you do you!

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