Clear-Steamed Lobster with Scallion Oil


Preparation info
  • Serves


    , with an accompanying dish of fried rice .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Lobster, in Chinese, is “dragon shrimp,” and nothing to my mind better highlights the voluptuous, grand character of lobster than simple steaming. There is no better way to appreciate lobster’s freshness and no easier Chinese way to cook it. A sprinkling of soy, wine, and sesame oil and a scattering of scallion, ginger, and Smithfield ham if you like and the lobster is ready for the steamer. Fifteen minutes and a flourish of seared scallions later, it is ready for the table. The most import