The other day I found a lobster in my freezer. Not that it was hiding there but I had almost forgotten that I had bought two lobsters for a discount price one day at the close of the market.
A defrosted lobster is less delicate in taste than a fresh one so for this specimen I opted to spice it up with an Asian touch and make a stir-fry.
Technically speaking, the lobster was only stir-fried at the very end, after it had been steamed. The choice of vegetables and condiments is open to variations, here I did not use any chives and spring onions because they were not available in the shop.
- One lobster
- Three cloves of garlic
- Five cm of fresh ginger
- One piece of lemon grass
- Half a Chinese cabbage
- Three peppers of different colours
- Several chilli peppers
- 100 grammes of soybean spouts
- Coriander leaves
- Sunflower oil
- Soy sauce
- Rice wine (or white wine)
- Steam the lobster for 15 minutes, then take it out and run under cold water (to stop the cooking).
- Peel and cut the ginger and cloves.
- Wash and peel the chilli peppers (I recommend using plastic gloves) and the lemon grass.
- Wash and slice the bell peppers.
- Wash and slice the cabbage.
- Heat oil in a wok until it smokes.
- Add the garlic and ginger, stir.
- Add the cabbage and stir.
- Pour in the rice wine.
- Add the peppers and sprouts and stir.
- Add the chillies.
- Pour in some soy sauce.
- Stir well and turn off the heat.
- Cut the cooked lobster in parts – slice the tail, break off the claws but keep the head intact.
- Add lobster pieces to the wok, return the heat and stir for several minutes until the lobster meat is fully cooked and warm.
- Sprinkle with some coriander leaves and serve with noodles or rice