The Best Green Onion & Ginger Lobster Recipe Inspired by Prince Edward Island

Jump to Recipe Print Recipe
Jump to Recipe

Few dishes capture the essence of Chinese banquet dining quite like Ginger and Green Onion Lobster (姜葱龙虾). This vibrant stir-fry is the epitome of Cantonese cooking—fresh ingredients, bold aroma, and simple techniques that allow the natural flavors to shine. Found in both high-end restaurants and family celebrations, this dish symbolizes luxury, luck, and togetherness. I love this dish so much, I crave it quite often. It is nice to be able to make it yourself at home with delicious lobsters from Prince Edward Island.

The Tradition Behind the Dish

In Chinese culture, lobster represents prosperity and joy, making it a staple at weddings, Lunar New Year feasts, and milestone birthdays. The red shell of the lobster—considered an auspicious color—signifies happiness and success. The addition of ginger and green onion (scallion) is more than just for taste: these two ingredients are pillars of Cantonese cuisine. Ginger adds warmth and removes any “fishiness,” while scallions bring brightness and aroma, balancing the richness of the lobster.

Originally, this dish was created in Hong Kong and southern China, where fresh seafood is abundant. Skilled Cantonese chefs developed a way to stir-fry live lobster at high heat, sealing in sweetness while coating it in a glossy, savory sauce. The result is an irresistible blend of tender lobster meat, aromatic sauce, and the fragrance of sizzling scallions and ginger that fills the room.

This recipe was inspired by my unforgettable trip to Prince Edward Island (PEI), where I was blown away by the island’s incredible bounty of fresh seafood. Thanks to the Food Bloggers of Canada and Canada’s Food Island for sponsoring the journey, I had the chance to see firsthand how PEI’s cold Atlantic waters produce some of the best seafood in the world including oysters, mussels, and lobsters! Bringing this recipe home felt like blending two coasts and two culinary traditions, celebrating the best of both worlds on one plate.

Chinese Ginger & Scallion Lobster

Print Recipe
Course Main Course
Cuisine Chinese
Servings 2 people

Ingredients
  

  • 1 Live Lobster
  • 3 tbsp cornstarch for dusting
  • 2 tbsp oil plus more for deep frying
  • 3 slices fresh ginger
  • 3 stalks green onion cut into 2-inch pieces
  • 2 cloves garlic minced
  • 1 tbsp Shaoxing wine
  • 1 tsp light soy sauce
  • ½ tsp dark soy sauce
  • ½ tsp sugar
  • ¼ cup chicken broth or water
  • Salt and white pepper to taste

Instructions
 

  • Prepare the lobster: Cut the lobster into bite-sized pieces, keeping the shell on. Pat dry and lightly dust with cornstarch—this helps seal in moisture and create a crisp coating.
  • Fry the lobster: Heat enough oil in a wok to deep-fry. Fry the lobster pieces for about 2–3 minutes until the shells turn red and meat firms up. Remove and drain.
  • Create the sauce: In a clean wok, heat 2 tbsp oil. Add ginger and garlic; stir-fry until fragrant. Add the green onion and stir for another 30 seconds.
  • Combine: Add the lobster pieces back to the wok. Pour in Shaoxing wine, soy sauces, sugar, and broth. Toss over high heat for 2–3 minutes until the sauce thickens and evenly coats the lobster.
  • Serve: Garnish with fresh green onion on top and serve immediately.
Keyword chinese lobster recipe, Ginger and scallion lobster, lobster recipe, pei lobster recipe
Tried this recipe?Let us know how it was!

FAQ

Can I use frozen lobster instead of live lobster?

Yes, but live lobster gives the best texture and sweetness. If using frozen, thaw completely and pat dry before cooking.

What’s the difference between light and dark soy sauce?

Light soy adds saltiness and umami, while dark soy is thicker and adds color and depth.

Can I make this dish less oily?

Instead of deep-frying, you can quickly sear the lobster pieces in a hot pan with less oil, though the texture may be slightly different.

What other seafood can I use?

This recipe works beautifully with crab, prawns, or even scallops—just adjust cooking time based on size.

In essence, Ginger and Green Onion Lobster isn’t just a dish—it’s a celebration of freshness, balance, and cultural symbolism. Whether shared at a festive banquet or cooked at home for a special dinner, it remains a shining example of how Chinese cuisine turns simple ingredients into something truly extraordinary.

To see more of my recent PEI trip, head over to my Instagram account here. Also, I traveled with a group of very talented and fun food loving bloggers, check out their food blogs here: