Steamed live lobster in Chinese Style with Garlic, Ginger, Scallion and Superior Soy Sauce Recipe. Cantonese style steamed lobster is less popular compare to the stir fried, but i assured you this simple steaming version is delicious too. Live or very fresh lobster steamed and then served with it’s very own natural sweetness and a hint of garlic, scallion and ginger infused in a superior soy sauce mixture. Steamed lobster is a very easy, simple and yet elegant dish that would impressed everybody.
The chinese style steamed lobster recipe is an alternative quicky dish. Beside the fact that steaming is one of the healtiest way of cooking, the result is surprisingly superb. Lobster is lobster right, it must be succulent and delicious even if you simply eat the raw lobster straight away after you freshly killed and shuck the meat of the live lobster. I’ve try lobster in very different way but none of steaming method before, so you should give it a try sometimes. Here’s the list of of lobster recipes;
- Stir Fried Lobster with Singapore Style Sweet and Sour Chili Sauce
- Butter Poached Lobster with Fennel and Herbs
- Grilled lobster with Chilies Sauce
- Cheese Baked Lobster Thermidor
- Oven Roasted Lobster with Brown Butter
- Japanese Lobster Miso Soup
- Raw Lobster Ceviche with Limes and Tomatoes
- Spicy Lobster Pasta
Cantonese style steamed lobster recipe is a very easy and quick to prepare. The live lobster killed and cleaned first, since I love the lobster tomaley and all the goodness in the head so i let it steamed whole. If you didn’t want that part you can halved the shell then removed the tomaley under running water first. The cleaned lobster then laid in a heatproof glass bowl, meanwhile the chopped garlic, ginger and white part of the scallion stir fried until charred and caramelized in a smoking hot wok pan with a little ammount of lard or oil first. The garlic mixture then boiled slowly with superior soy sauce for about 10 minutes until the garlic, ginger and scallion flavour infused to the soy sauce. After the soy sauce coolled down a little bit, i sieved the soy sauce with cheese cloth first before used for unecessary good looking presentation.
How to steamed the whole lobster is one the hell of hillarious steps, once again for unnecessary presentation i insist to kept the spiny lobster long anthena, it’s even sneaking out from the steamer. The cleaned lobster dredged with the garlic, scallion and ginger infused soy sauce then the entire bowl wrapped goodly with aluminium foil to lock the moisture while the steaming process. No need to discard the steamed lobster drippping liquid first before put the soy sauce, simply mix it all the way. Steamed lobster dripping is sweet without fishy odor at all unlike the Cantonese Style Steamed Live Grouper Fish dripping that really smells muddy and fishy. Hot sesame oil poured to the steamed lobster and then garnished with chopped cilantro and julienned ginger just before serving.
I purchased the live bamboo lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. The live bamboo lobster in this recipe weighed about 350 grams and cost me about 14 $ (40 USD/kg). Iane fish market is a trusted live seafood distributor that provide many kinds of farmed live seafood, including many kinds of groupers; mouse grouper, coral trout, mud grouper. Beside, they provide several variant of lobster, including slipper lobster, bamboo lobster, and sand lobster. One thing for sure, they provide it with much more afforable price tag rather than fancy live seafood restaurant all over Jakarta. Handling live lobster is really pissing me off, the lobster can’t stand still and kept cracling all over once i tried to photograph it, so i sedated the lobster by put in in ice bath first.
Spinny lobster is the only lobster available here in Indonesia, it’s easily noticed for it’s spiny head, clawless body with a very long anthenas. Tropical ocean didn’t suits any clawned lobster like Maine lobster. I’m using live bamboo lobster for this recipe, the shell isn’t as hard as the clawned lobster and it’s made easier to crack open. The meat and shell weight ratio of spiny lobster is less compare to the clawned lobster once it cooked, but it much more succulent and sweeeter than the clawned lobster. So made your own choices, you can use the Maine lobster or even prawn instead of spiny lobster for this recipe.
Steaming whole lobster is tricky, timing is the key of any steaming seafood. DO NOT OVERCOOKED lobster because the lobster meat gonna be tough and rubberry. Trust me, you won’t ever wanted to overcooked your pricey steamed live lobster. You should steamed the lobster until nearly done, the remaining heat will throughly cooked the lobster meat. When you throughly cooked the lobster, it will be overcooked once you serving it in the dinner table. 7 to 10 minutes is what needed to steamed whole lobster in medium size (about 300-500 grams).
The steamed lobster served with a dip of black vinegar, ginger and chopped bird eye chillies. Sounds boring, but trust me, your taste buds will apreciate the sweetness and the soft texture of the steamed live lobster. The steamed lobster with garlic, ginger, scallion and soy sauce is already delicious without any dipping actually, but it’s too obvious that anything taste better with chilies for my Indonesian licking.
Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)
Ingredients
- 1 medium size live bamboo lobster (you can replace with any kind of lobster or prawn)
- 1 tbsp lemon juice
- 1 tbsp of brown sugar (or rock sugar)
- 2 tbsp of premium light soy sauce
- 1 tsp premium mushroom sauce
- 1/2 cup water
- 1/2 tsp of sesame oil
- 1 tbsp olive oil for stir frying
- 2 tbsp of angciu /chinese cooking wine
- 1/2 tbsp oyster sauce
- 3 cloves garlic, finely chopped
- 3 cm knob of ginger, finely chopped
- 1 scallion (white part only), finely chopped
How to Make Chinese Style Steamed Lobster:
- Mix all liquid ingredients and dissolved the rock sugar on it prior to steaming the lobster, set aside
- Rub the lobster lighly with salt and lemon juice, set aside
- Heat the olive oil in a wok until smoking hot, then stir fry the garlic, ginger and scallion until fragrant, charred and completely caramelized
- Pour the soy sauce mixture and bring it to boil, simmer for about 10 minutes, turn off the heat then set aside (i sieved it with cheese cloth before use),
- Put the lobster in heatproof steaming pyrex bowl, cover the bowl with alumunium foil
- Steam the lobster about 5- 7 minutes until done depending of the lobster size
- DO NOT OVERCOOKED, so check the steamed lobster in the couple of last minutes
- Put the fish in a serving plate, garnish with chopped cilantro then pour the sesame oil
Garnish: Chopped cilantro
Dipping sauce *optional : Chinese Black Vinegar, Soy Sauce, Jullienned Ginger, Chopped Bird Eye Chillies
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Fantastic dish! AGAIN! Thank you!!!
Looks delicious, I’m not nice to seafood in general, but the way the dishes are arranged reminded me how long it would amateur fisheries, those beautiful times. Congratulations on the publication.
Looks amazing. 🙂
If you open a restaurant Dedy, I will travel all the way to Indonesia to dine there! Another winning and beautifully presented dish! Bravo!
Now I will dream of lobster all weekend long… It looks amazing!
How interesting, Dedy. I grew up in Maine in the US and the state is known for its live Maine lobsters – cooked red with big claws. I’ve never known anyone to clean a lobster before cooking it. My mother loved tomalley so much that she’d ask everyone if she could have theirs. Funny memories.
Oooo…that’s a real beauty. Can’t get that here and if we can, it would be mighty expensive. At best, we would have to make do with our own local giant freshwater bamboo prawns and even those do not come cheap. Sighhhh!!!!
Wow, this is a really beautiful lobster…and yes, I love this simple recipe…looks delicious!
Have a wonderful weekend Dedy 😀
First time learning about bamboo lobster, is there any meat in the antennae?
yup, especially in the base obase of the anthena
glad that i didn’t discarded it, lol
Looks so yummy !!!
looks great not sure I have the guts to cook a live one ha
Love steamed lobster! This looks so fresh and yum, Dedy.
This looks amazing Dedy! So flavorful and that sauce sounds fantastic!
I am very fascinated with this lobster! I am used to seeing only the red ones but this one has a different colour. Great post!
Love this sauce! Perfect with fish when lobster is pricey! I’M still not sure you are a dentist!
Lobster and soy sauce. Never had that combo before. But is sounds yum. Yes, I agree with you never to steam the lobster too long – a lot of the time I’ve had rubbery lobster at restaurants! Another Canto-Chinese dish, Dedy. You really like cooking this kind of food!
That would be a feast for me!
Looks magnificent!
A perfect meal!
Have a super weekend Dedy.
🙂 Mandy xo
This sounds amazing! I’ve only really had the stir fried option but I really want to try the steamed one now! 😀
oohoh! my dreams come true! I adore lobster! You’re such a great chef!
That is a beautiful lobster, both before and after you cooked it! You should open a restaurant!
Please if possible pass the whole plate of dish. My any time fav. Just went for a lobster cooking demo today and now, I also a dish made with it.
You’re right…we’re always having the stir-fry lobster with ginger and garlic…and I would love to try this steamed version. it looks absolutely scrumptious, friend!
love to have that plate right now.. hungry
I wish we could get spiny lobster here. I would love to try it. I grew up on Maine and have only known our lobsters. Your steamed version sounds perfect. Have a great weekend, Dedy!
Wow – what a spectacular looking dish!
Omg!!! Looks scrumptious!!!
Superior soy sauce is right! This lobster looks fresh and enticing 😀
Cheers
Choc Chip Uru
Wow, wow, wow, Dedy!!!! This is very impressive and sumptuous dish! It has never ever crossed my mind that steaming a lobster can be that easy peasy. Thumbs up to you and do have a great Sunday 🙂
lobster bgausnya dihilangi kepalanya atau gk ya
I would have loved to have seen a photo of the lobster meat inside as I bet it was perfectly cooked. It is hairy crab season here in China and can’t wait to get some, maybe this upcoming weekend. Have a super day.
Such a beautiful lobster. I would almost hate to open it up (only almost though ;-> )
Wow, this looks so fancy! I’m getting hungry 🙂
This turned out beautifully! thanks for the tips on not overcooking the lobster. I’ve never cooked it at home before but I’ve had that could be a problem!
I have no comments on the above- can I just order one now please? 😀 Looks delicious!
Oh this lobster looks amazing! Lovely, lovely lobster!
This does look very impressive! I think I’d be too scared to try cooking a lobster.
Love lobster but I’ve never had it steamed! It never really seems to be an option at restaurants, and I rarely cook it at home anyway haha…definitely should give it a go though- sounds really delicious! Especially since the sauce sounds like it would compliment the taste really well!
Now I am craving for lobster, its all your fault 🙂
Again you never fail to impress me
Woo hoo! It looks delicious and I’m starved now!
That superior soy sauce makes all the difference!
Steaming anything alive is I don’t think I can handle…that is my husband’s job. This lobster dish is unbelievably good! And nice presentation and great pics!
Dedy, this is brilliant post! Thank you so much for the tips and recipe..I will pass it on to friends who have been looking for good lobster recipe, I am sure the taste is delicious!
What big bold flavors—awesome!
Dedy, unfortunately we do not get a lot of lobster around here – it is very pricey and has travelled a long way before arriving at our shores – but I have eaten lobster in the States and in Canada before and I know it is quite the treat and your version looks amazing – this is certainly one of the pretttiest lobster I have ever seen!
Wow, that’s another amazing dish.
Simple but yet so elegant and sophisticated.
Wow, everything you make is incredible, but you’ve outdone yourself with this. Great flavor, presentation, and looks, Just perfect — thanks.
Never saw that kind of lobster, totally different then the one I know. Love the pic with the antenna sticking out. the dish looks wonderful, as the sauce. Will have to try steaming.
I wish we can meet someday and I can taste your delicious cook! ^_^
Waw, the whole dish looks fantastic, dear Dedy! You are just such an amazing talented chef! Woehoe!!! Superb dish!
I love all the flavors going on in this dish!
This looks beautiful, Dedy! I’m drooling just looking at the pictures and imagining the flavours that go along with it.
Oh! Come on, come on! I’m waiting did a new recipe :-p
Great post on lobsters, Dedy! Thank goodness I just had lobster the other day else I won’t be able to sleep tonight. Can’t believe I’m the same age as your mom, dear!
I know I haven’t been posting a lot of my recipes lately. So glad I didn’t bore you with my beauty & lifestyle posts. Always love having you around!
Mama Shirley xoxo
Hi Dedy, very impressive lobster dish. Much better than those 5 stars hotel. You’re good. Excellent photography skill.
Have a great week ahead,regards.
When I saw the name of this I almost didn’t click over because I knew I would start drooling the moment I got here. I was right. I’m going to be dreaming about this one. Pieces of lobster dipped in that clear soy sauce is just perfection!