Lobster with XO Sauce


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This lobster is first deep-fried to seal in the flavour, then tossed in a wok with XO — it’s one of my favourite dishes; it’s incredibly luxurious and believe me when I say that it’s achievable at home. Don’t be scared of dispatching your lobster; the following page has a detailed explanation that is both easy and humane.

Follow the rules with this one. Spoil yourself first and, once you’ve practised, cook it for your friends. They’ll be happy when you tell them this is on the menu. I enjoy live seafood at a Chinese restaurant in Sussex Street in Sydney’s Chinatown. Its name is Golden Century and, lucky for us cooks, it’s open until four in the morning. You meet many a tired chef there late at night needing good food after a hectic night’s service. This lobster dish is one of my favourites there, along with abalone steamboat.