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1
Prepare your lobster.
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2
With a strong knife, like a Chinese cleaver, pound into center of shell, cracking the shell, without cutting into lobster.
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3
With hands, carefully peel off shell.
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4
Rinse lobster and put on plate.
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5
Set aside.
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6
Slice the ginger and scallions.
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7
Place on two different plates.
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8
In a hot cast iron skillet (or any large skillet), add a splash of vegetable oil.
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9
Place lobsters on skillet.
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10
Place lid on the pan, so lobster will cook inside.
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11
Turn heat down to medium flame.
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12
Cook on one side for about 3 minutes.
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13
Then flip lobster onto the other side and again cover, so lobster continues to cook inside.
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14
Finish cooking lobster on the other side, and then transfer cooked lobster to a plate.
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15
In the same skillet, add ginger and saute for 1 minute.
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16
Add soy sauce, water, and butter, and mix well.
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17
Add cooked lobster and cook in sauce on one side.
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18
Flip lobster and cook lobster in sauce the other side.
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19
Remove lobster from pan.
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20
Add scallion, and cover to let scallion steam cook in the lobster sauce for 1 minute, so its wilted but retains a little bit of the crunch.
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21
Place rice on your plate and place ginger and scallion over rice.
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22
Then place lobster on plate.
