Lobster with XO Sauce

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

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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.