Ingredients

Method

Humanely kill the lobsters by placing them in the freezer for 20-30 minutes. Remove the lobster meat from the shells, discarding the shells, and cut the lobster meat into bite-sized pieces.

In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger and cook until fragrant, about 1 minute.

Add the lobster pieces to the skillet and cook for 3-4 minutes, or until the lobster is just cooked through. Remove the lobster from the skillet and set it aside.

In the same skillet, add the chicken broth, oyster sauce, soy sauce, and sugar. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.

Stir in the cornstarch mixture to thicken the sauce. Add the cooked lobster back to the skillet, along with the green onions. Cook for 1-2 minutes, or until the lobster is heated through and coated with the sauce.

Serve the Cantonese lobster hot with steamed white rice.