The species of lobster found along the Chinese coast is the spiny lobster or crayfish and, significantly, the Chinese name for it is dragon prawn. The meat, compared to that of the true lobster, is slightly coarser, but cooking methods and recipes are the same for both. Only fresh lobsters are fit for consumption; they can be kept alive up to 3 days in the vegetable compartment of the refrigerator.

Ingredients:

2 lobsters, each about 1 1⁄2 pounds
peanut or corn oil for deep-frying
3 tablespoons peanut or corn oil
3 ounces (85 grams) fresh ginger root, peeled and cut into thin slices
10 to 12 large scallions, cut diagonally, white and green parts separated
1 1⁄2 tablespoons Shaohsing wine or brandy
1⁄2 cup prime stock

For the sauce:
1 teaspoon potato flour
4 tablespoons water
1⁄2 tablespoon thin soy sauce
1 1⁄2 tablespoons oyster sauce

Directions:

Prepare the sauce: Mix together the flour, water, soy sauce and oyster sauce. Set aside. Kill and chop up the lobsters. Before starting, make sure that strong rubber bands are around the pincers. Lay the lobsters flat, one at a time, on a chopping board, and steady them with one hand. Pierce the center of the head, where there is a cross, with the pointed end of a strong knife, pressing firmly all the way down in order to paralyze the nerve and hence kill the lobster instantly.

Split it in half along the back, all the way to the tail, cutting through both the shell and the flesh. Remove and discard the pouch of grit from the head, as well as the dark gut running along the body. Remove the tiny eggs, if any, and the greenish creamy substance (tomalley), which can be cooked separately if you like it. Twist the joints to dislodge the 2 claws from the body. Lay each half of the body flat and, using a kitchen cleaver, chop each into 3 pieces. Remove the gill from the head, close to the shell. Lay the claws on the board and bang them, one by one, with either the broad side of the cleaver or a hammer until the shell is cracked at various points so that it will not be necessary to use crackers when eating them. Cut each claw in two at its obvious joint. Put all the head and claw pieces into one large bowl and the body pieces into another. Pat dry with paper towels.

Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C), or until a cube of stale bread browns in 60 seconds. Carefully lower all the head and claw pieces into the oil and let them “go through the oil” for 20 to 30 seconds, so that their juices are sealed in. Remove immediately with a large hand strainer and put on a large platter. Reheat the oil and let the body pieces “go through the oil” for about 10 seconds. Empty the oil into a container and save it for other purposes. Wash and dry the wok.


Heat the wok over high heat until smoke rises. Add 3 tablespoons of oil and swirl it around. Add the ginger, stir, and let it sizzle for about 1 minute, to release its aroma fully. Add the white scallions and stir a few times. Now return all the lobster and, sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss the pieces until thoroughly hot. Splash in the wine or brandy around the side of the wok, continuing to stir as it sizzles.

Pour in the stock, cover and cook for about 2 minutes, at the end of which most of the liquid will have been absorbed. Add the well-stirred sauce, tip in the green scallions and stir and toss until the sauce thickens.

Transfer to a large warm serving platter. Serve immediately.

Serves 6 as a first course.