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Tony Messina's Wok Roasted Lobster with Singapore Style Black Pepper Glaze

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

  • 650g ketchup

  • 600g chicken stock

  • 325g tomato, rough chopped

  • 300g brown sugar

  • 100g oyster sauce

  • 30g kecap manis

  • 30 g sesame oil

  • canola 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'

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