Serves: 1-2 (Depending on lobster size)
1 live lobster
50g ginger, chopped
25g garlic, chopped
2 eggs, beaten
300g Singapore black pepper glaze
½ Thai chile, seeded and chopped
1 bunch scallions, cut into batons for garnish
1 jalapeno, sliced thinly for garnish
1 small bunch cilantro for garnish
For the black pepper sauce:
150g shallot, rough chopped
125g ginger, peeled and thinly sliced
80g garlic, rough chopped
10g Thai bird chile, stemmed and halved
60g cracked black pepper
600g chicken stock
325g tomato, rough chopped
300g brown sugar
100g oyster sauce
30g kecap manis
30 g sesame oil
Singapore Black Pepper Glaze:
Heat a small stock pot and add just enough canola oil to cover the bottom of the pan. When the oil is hot, add shallot, ginger, garlic, and Thai chiles. Cook until lightly caramelized. Season with salt.
Once caramelized, add remaining ingredients and bring to a boil, stirring often so it doesn’t stick.
Reduce by 25%. Remove from heat. While warm, puree until completely smooth.
Cool completely unless using immediately.
Bring a large pot of salted water to a boil (it should be large enough to completely cover the lobster and not lose the boil when the lobster is added.) Boil the lobster for 6 minutes. After 6 minutes, remove the lobster from the boiling water and submerge into ice water to stop the cooking process.
Once the lobster is fully cooled, remove the arms, knuckles, and tail. Split the parts into bite sized pieces with a heavy knife so that the meat is exposed. Split the carapace in half, exposing the tomalley.
Heat a wok or large skillet over high heat. Once it’s very hot, add canola or avocado oil until it’s shimmering. Add ginger, garlic, and Thai chiles.
As soon as they start to caramelize, add the scrambled egg. Cook until the egg is almost set then add lobster.
Toss to evenly distribute the lobster and aromatics. Since the lobster has already been blanched, it should only take a few minutes to warm through.
Once warm, add the black pepper glaze and stir to coat.
Plate the lobster with all of the sauce in a warm bowl. Garnish with scallion batons, jalapeno, and cilantro.
'The perfect pairing for Chef Tony Messina's Wok Roasted Lobster'