Stir-fried lobster

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.

Ingredients

  • 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)

Steps

  1. Steam the lobster for 15 minutes, then take it out and run under cold water (to stop the cooking).
  2. Peel and cut the ginger and cloves.
  3. Wash and peel the chilli peppers (I recommend using plastic gloves) and the lemon grass.
  4. Wash and slice the bell peppers.
  5. Wash and slice the cabbage.
  6. Heat oil in a wok until it smokes.
  7. Add the garlic and ginger, stir.
  8. Add the cabbage and stir.
  9. Pour in the rice wine.
  10. Add the peppers and sprouts and stir.
  11. Add the chillies.
  12. Pour in some soy sauce.
  13. Stir well and turn off the heat.
  14. Cut the cooked lobster in parts – slice the tail, break off the claws but keep the head intact.
  15. Add lobster pieces to the wok, return the heat and stir for several minutes until the lobster meat is fully cooked and warm.
  16. Sprinkle with some coriander leaves and serve with noodles or rice

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