Native Lobster Singapore-Style

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

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

Asia
Singapore
Fish course
South East Asia

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