Stir-Fried Lobster with Ginger Sauce - Pad Go

Lobster and a hot wok? That’s the kind of bold move that separates a good cook from a great one.

Pad Go takes lobster pieces and stir-fries them with a fragrant mix of fresh ginger, garlic, jalapeño, and a mountain of scallions, then finishes everything under a lid to steam in a sauce of oyster sauce, fish sauce, and sugar.

A beaten egg goes into the wok with the aromatics, creating silky ribbons that cling to the lobster shells.

Freshly ground peppercorns add a sharp bite that cuts right through the richness. This is special-occasion cooking that doesn’t require special-occasion effort.

Pro Tips

• Use cooked lobster and cut it into large 2-inch pieces through the shell. The shell protects the meat during stir-frying and adds flavor to the sauce.
• Get the skillet ripping hot before adding the oil. The aromatics and egg need to hit high heat to develop flavor quickly without overcooking.
• Don’t oversteam. Two minutes covered on medium-high is all the lobster needs. It’s already cooked, so you’re just heating through and letting the sauce penetrate.
• Serve with steamed jasmine rice to soak up every drop of that ginger-spiked sauce.