Name: Native Lobster Singapore-Style
Yield: Serves 4 as a main course
Cuisine: Singaporean
Ingredients: groundnut oil, for deep-frying; 1 large egg, lightly beaten; 1 tbsp cornflour, mixed with 3 tbsp water; pinch of fine sea salt; 1 red chilli, deseeded and finely chopped; small handful of coriander shoots and/or leaves, to garnish; 1 tbsp sesame oil; 2 large live Scottish lobsters; 1 onion, peeled and finely chopped; 2 tomatoes, deseeded and diced; 250 ml chicken stock; 5 cm piece of fresh root ginger, peeled and grated; 1 tbsp soy sauce; 4 tbsp sweet chilli sauce; 4 tbsp spicy tomato ketchup; ½ tsp ground black pepper; 4 garlic cloves, peeled and finely chopped; 2 tsp black bean paste; 1 tbsp caster sugar (optional)

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

2 large live Scottish lobsters
groundnut oil, for deep-frying
1 onion, peeled and finely chopped
4

Method

Put the lobsters into the freezer for 2 hours to dull their senses and render them inactive.

To prepare each lobster, hold firmly on a board with the head facing you and point the tip of a heavy chef’s knife to the natural cross on the middle of the lobster’s head. Firmly and quickly thrust the knife straight through the head until the tip of the knife meets the board, then cut downward

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Ingredients

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