If you’ve never had Chinese Style Lobster, you haven’t enjoyed lobster at its best. Growing up, my family and I would celebrate special events by dining at Tan Cang Newport Seafood in Santa Ana, California for their “House Special” version of lobster. It was always an event. From selecting the live lobster, to smelling the garlic and jalapeños when they would bring it out to the table. I wanted to recreate this special feast for New Years this year at home with my own family, now many miles away from Tan Cang.
Rather than boring old boiled lobster dipped in clarified butter (still delicious but nothing compared to this recipe), this lobster is cut into smaller pieces before being battered and flash fried. After this, It’s placed in my smoking hot wok filled with butter, green onions and jalapeños for the final bath of delectable dish.
There’s no better kitchen tool than a wok. The deep, conical nature allows me to stir fry without the fear of my meal being tossed out of the pan. I suggest investing in a good one—one that will be passed down to your kids. Mine is from The Wok Shop in San Francisco and made right here in the USA. It does require a seasoning process, but nothing good comes instantly. Get the flat bottomed version which makes cooking on modern stovetops a breeze.