Steamed Lobster with White Soy, Ginger and Shallots

My favourite way to prepare any seafood is to steam it with ginger and shallots. It’s one of the most iconic flavour profiles to come out of Cantonese cuisine. And for good reason: it’s light, balanced and lets the seafood show its true character. I decided to use white soy because it’s a lot sweeter, less salty and looks prettier on the plate. White soy is traditionally Japanese, so like a lot of dishes, this one’s not trying to be traditional. This dressing can be used for whole fish, pra