This Chinese-style lobster is flavoured with fresh ginger and green onion, and served with asparagus and romaine lettuce. We use frozen lobster tails, which are easier to work with than live fresh lobsters.

Yield: Serves 4.



  • ​4 frozen lobster tails, thawed (8 oz/250 g each)
  • 1/3 cup peanut oil
  • 1 tbsp julienned peeled fresh ginger
  • 1 clove garlic, finely chopped
  • 1 tsp freshly ground pepper
  • 1/2 tsp salt
  • 2 cups sliced asparagus (1 inch)
  • 1/2 cup diced onion
  • 1/2 cup chicken broth
  • 2 cups thinly sliced romaine lettuce
  • 1/4 cup diagonally sliced green onion
  • Hot cooked rice*


  1. ​Using kitchen shears, remove lobster meat from shells; discard shells. Cut lobster meat into 1 inch chunks.
  2. Heat oil in a large non-stick frypan over high heat. Add lobster and cook, stirring frequently, for 2 minutes.
  3. Add ginger, garlic, pepper and salt, stirring to combine.
  4. Stir in asparagus, onion and broth; cook, covered, for 2 minutes.
  5. Add lettuce and green onion; cook, uncovered, stirring until lettuce begins to wilt. Serve immediately over rice.
Nutritional analysis per serving:

300 calories, 17.2 g fat, 28.2 g protein, 8.7 g carbohydrate, 2.7 g fibre, 836 mg sodium

*Ingredient not included in nutritional analysis.