Ingredients
750 g (about 1 1/2 lbs) lobster
Seasonings
50 g (about 1/4 cup) rendered lard, 10 g (2 teaspoons) Chinese rice wine, 2 small dishes of Chaozhou-style tangerine oil, 3 g (1/2 teaspoon) salt, 3 g fresh ginger, 20 g (about 1/4 cup) chopped fresh cilantro, 30 g (about 1/2 cup) chopped scallions.
Instructions
1. Wash the whole live lobster thoroughly, remove the gills and intestinal tract, cut off the legs and chop into sections, lightly tap with a knife, then arrange on a plate; split the head in half, remove the shell and gills, chop into pieces, and place on top of the legs; split the tail in half (be sure to remove the intestinal tract), chop the shell-on tail into pieces, and arrange on top of the legs and head.
2. In a small bowl, mix the baijiu (Chinese liquor) with salt, stir to dissolve, then sprinkle evenly over the lobster meat.
3. Place the green onions and ginger on top of the lobster meat, then steam over high heat for 8 to 10 minutes (be sure to use the highest heat setting).
4. Remove the ginger and scallions, then drizzle with melted lard.
5. Serve the lobster meat with orange oil dip and garnish with cilantro on the side.