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Lobster with Asian slaw
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Prep Time:
65 minutes
Cook Time:
15 minutes
Total Time:
80 minutes
Ingredients:
  • 1 x 1kg live lobster
  • 2 limes, halved
  • 1 lemon grass stick, bruised
  • 3 kaffir lime leaves
  • 1 onion, peeled and quartered
  • 247.50 gm good-quality mayonnaise
  • 2 tsp sesame oil
  • 40.00 ml seasoned rice wine vinegar
  • 68.75 gm sweet chilli sauce
  • 2 tsp grated fresh ginger
  • 1/2 red cabbage, shredded
  • 1/2 Chinese cabbage, shredded
  • 2 carrots, grated
  • 4 spring onions, finely sliced
  • 1 red capsicum, thinly sliced
  • 100g snow peas, ends trimmed
  • 125.00 ml roughly chopped fresh coriander leaves
  • Lime wedges, to serve
Instructions:
  • Chill lobster for 30 minutes to relax it. In the meantime, combine limes, lemon grass, kaffir lime leaves, onion, and 1 teaspoon of salt in a large pot filled with water. Bring the mixture to a boil, then gently add the lobster. Reduce heat and simmer for 15 minutes. After cooking, move the lobster to a plate to cool down. Dispose of the stock.
  • In a bowl, mix together mayonnaise, sesame oil, vinegar, chili sauce, and ginger. Set aside 1/4 cup of the mixture in a separate bowl. Toss cabbage, carrot, spring onion, bell pepper, snow peas, and coriander in the remaining mayonnaise mixture before transferring to a serving dish.
  • Split the lobster in half, discard the dark intestinal vein, stomach sac, and gills. Plate it and drizzle with reserved mayonnaise. Garnish with lime and serve alongside the Asian slaw.

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