Chinese Style Steamed Live Lobster with Garlic, Ginger, Scallion and Soy Sauce

steamed lobster with superior soy sauce chinese style

Chinese Style Steamed Lobster with Superior Soy Sauce

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.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Chinese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

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;

steamed lobster recipe chinese style soy sauce mushrooms ginger garlic bamboo lobster

Cantonese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

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 live lobster recipe with garlic ginger scallion soy sauce

The Lobster Anthena Sneaking Out from the Steamed

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.

live bamboo lobster steamed resep lobster bambu tim chinese food

Live Bamboo Lobster

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.

recipe steamed lobster garlic ginger soy sauce easy chinese style steamed bamboo lobster bambu

Chinese Style Steamed Live Lobster

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.

recipe lobster steamed with garlic ginger soy sauce chinese style cantonese bamboo lobster

Chinese Style Steamed Whole Bamboo Lobster

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).

recipe steamed live lobster chinese style with ginger garlic superior soy sauce

Steamed Live Lobster with Superior Soy Sauce

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 steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)


  • 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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58 thoughts on “Chinese Style Steamed Live Lobster with Garlic, Ginger, Scallion and Soy Sauce

  1. 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.

  2. 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.

  3. 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!!!!

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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 🙂

  9. 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.

  10. 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!

  11. 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!

  12. Wow, everything you make is incredible, but you’ve outdone yourself with this. Great flavor, presentation, and looks, Just perfect — thanks.

  13. 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

  14. 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.

  15. 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!

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