Lobster Tail with Ginger Scallion Sauce

Prepare your lobster. With a strong knife, like a Chinese cleaver, pound into center of shell, cracking the shell, without cutting into lobster. With hands, carefully peel off shell. Rinse lobster and put on plate. Set aside.

Slice the ginger and scallions. Place on two different plates.

In a hot cast iron skillet (or any large skillet), add a splash of vegetable oil. Place lobsters on skillet. Place lid on the pan, so lobster will cook inside. Turn heat down to medium flame. Cook on one side for about 3 minutes. Then flip lobster onto the other side and again cover, so lobster continues to cook inside. Finish cooking lobster on the other side, and then transfer cooked lobster to a plate.

In the same skillet, add ginger and sauté for 1 minute. Add soy sauce, water, and butter, and mix well. Add cooked lobster and cook in sauce on one side. Flip lobster and cook lobster in sauce the other side. Remove lobster from pan. Add scallion, and cover to let scallion steam cook in the lobster sauce for 1 minute, so it’s wilted but retains a little bit of the crunch.

Place rice on your plate and place ginger and scallion over rice. Then place lobster on plate.