Stir-fry Lobster with Ginger and Scallions (Tom Hum Xao Hanh Gung)

Stir-fry Lobster with Ginger and Scallions (Tom Hum Xao Hanh Gung)


Ingredients
1 Lobster
5-6 Garlic Cloves Medium size Ginger
1 Bunch Green Onion
1/2 cup Water
2 Tbsp. Tapioca Starch
1 Tbsp. Unsalted Butter
1 1/2 cup Chicken Broth
2 Tbsp. Oyster Sauce
1 Tbsp. Rice Wine
1 tsp. Sugar
Optional:
1 package Egg Noodles
1 Tbsp. Garlic/Ginger
1 Tbsp. Olive Oil
1 Tbsp. Unsalted Butter
1 Tbsp. Soy Sauce
1/2 tsp. Sugar


Chop about 5-6 Garlic Cloves and 1/3 cup chopped Ginger. Put into a mortar, using a pestle pound the Garlic and Ginger together. Put into a bowl and set aside. Cut some Ginger into long 2 inch pieces, you need about 1/4 cup. Put into a bowl and set aside. Cut some Scallions into 2 inch long pieces, put in a bowl and set aside. In a small bowl mix 1/2 cup Water and 2 Tbsp. Tapioca Starch. Then set aside. Cut 1 Lobster into sections. Put in a bowl and set aside. In a large pan, add 2 Tbsp. Garlic and Ginger that was pound together. Add 1 Tbsp. Unsalted Butter. Saute for a few seconds. Add in the Lobster. Pour in 1 1/2 cup Chicken Broth. Add 2 Tbsp. Oyster Sauce. Add 1 Tbsp. Rice Wine. Add 1 tsp. Sugar and 1 Tbsp. Tapioca Starch mixture. Add in the cut Green Onions and Ginger. Mix well and remove from heat. This next part is optional if you would like to have noodles with your Lobster. Cook the noodles in boiling water for 3 minutes take out and drain. Rinse with cold water. Let it air dry for a few minutes. In a pan add 1 Tbsp. Olive Oil. Add 1 Tbsp. Garlic and Ginger pound together. Add 1 Tbsp. Unsalted Butter. Saute for a few minutes. Add in the Noodles. Add 1 Tbsp. Soy Sauce and 1/2 tsp. Sugar. Mix well. To serve, put the Noodles onto a large plate. Then put the Lobster on top.