Emerald Green Lobster Autumn

Emerald Green Lobster Autumn

　　A premium banquet dish from Hainan, made with large lobster and broccoli. It is one of the silver-medal winning entries in the Third National Culinary Competition. The Emerald Green Lobster Autumn is known for its beautiful plating, vibrant colors, tender and crispy white lobster balls, authentic flavor, and rich wok aroma.

　　The Emerald Green Lobster Balls are a new and upscale Hainan-style banquet dish, made with locally sourced large lobster and broccoli.

　　Main ingredients for Emerald Green Lobster Autumn: one large lobster (about 1.75 kg), 250 g broccoli, stock, fine salt, MSG, egg white, cornstarch slurry, ginger flower, scallion sections, carrot, and an appropriate amount of peanut oil.

　　Preparation of Emerald Green Lobster Autumn: First, separate the lobster meat and cut it into ball-shaped pieces (keep the head, tail, and shell intact for later use), then marinate with egg white and cornstarch slurry. Next, blanch the broccoli in stock until cooked, then remove and arrange in an arc on both sides in the center of a long plate. Sear the lobster head and tail until cooked, then remove and place at the two ends. Finally, heat a wok over high heat, add oil, and when it reaches about 70% heat, deep-fry the lobster balls until just cooked. Drain with a strainer to remove excess oil. Return the wok to heat, add ginger flower, scallion sections, carrot flowers, lobster balls, fine salt, and MSG, and stir-fry quickly. Thicken with a cornstarch slurry, drizzle with a bit of hot oil, then transfer to the center of the plate surrounded by the broccoli to complete the dish.