Lobster in Superior Broth 龙虾上汤焗 RECIPE

lobster in superior broth 龙虾上汤焗

made lobster in superior broth 龙虾上汤焗 the second time.

this time it was excellent!

first time was when i made 2pax valentine’s day dinner on 14.2.2017. it was the same lobster, largely the same preparation, but somehow i did not get it right. even though wife said the lobster was good & tasty, basically it was the texture was somewhat overdone & not the best…not meeting my own standard la..

680g live lobster from sheng shion $41+

i decided i must give it another try la…

got a 680g live lobster from sheng shiong at S$41+

680g live lobster from sheng shion $41+

it’s too large for my basin. 🙂

lobster poached for 3-4mins

i decided to poach it this time round.

it’s the same supposedly humane treatment. put lobster in the freezer for one hour so it is like in a “coma” or deep unconsciousness??? then either kill it by putting the knife through the head/brains or put into boiling water.

lobster poached for 3-4mins

so i put it in boiling water. for about 3-4mins, just looking at the colour….

this a less messy preparation than cutting through the head w/o poaching (which results in more liquids flowing out.

anyway after removing lobster, it was the same putting the knife through the head & halving the lobster.

then i cracked/removed the pincer shells & cut the lobster tail into 2 pieces.

680g not really a lot of lobster – body 4 pieces + 2 pincer + head….

lobster in superior broth 龙虾上汤焗

i was doing claypot chicken rice so had 1/2 chicken bones. i added 1 cut large carrots & boiled for about 3hrs.

i added the lobster shell & boiled another 2 hrs, basically reduced & made a very intense stock/broth. the carrots were very nice after infusing the broth.

lobster in superior broth 龙虾上汤焗

when cooking, i just fried ginger, cut chilli padi in butter, then added garlic, last added chopped spring onions with the broth, brought to boil, added in the lobster pieces & covered to braise + steam the lobster. another another 5mins.

i turned the head, lobster tail pieces, pincers to make sure they are cooked & NOT overcooked.

and i was able to produce a very sweet, tasty lobster in superior broth 龙虾上汤焗. so good!

c.h.e.f andy

Ingredients:

  • 650g – 700g live lobster
  • 1-2 cut chilli padi
  • 2cm ginger cut small wedges
  • 1 tbsp chopped garlic
  • 2 stalks cut spring onions
  • 1tbsp usalted butter

for stock

  • 1/2 or 1 chicken bones
  • 1 large carrot cut
  • shells of lobster pincers

Directions:

  1. put lobster in freezer for 1 hr. then put it in boiling water. for about 3-4mins, just looking at the colour.
  2. put the knife through the head & half the lobster. then crack/remove the pincer shells & cut the lobster tail into 2 pieces per half = 4 large pieces.
  3. meanwhile prepare stock – boil chicken bone & carrot 3hrs. add lobster shell, bol another 2 hrs.
  4. when cooking, fry ginger, cut chilli padi in butter, then add garlic, last add chopped spring onions with the broth, bringt to boil, add in lobster pieces & cover to braise + steam the lobster. another another 5mins. turn the head, lobstail pieces, pincers to make sure they are cooked & NOT overcooked. VOILA!

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