Steamed lobster with ginger and spring onions

AT A GLANCE

  • Serves 6 people

  • 160 ml Shaoxing wine
  • 1 tsp white sugar
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 3 live lobsters (700gm each), placed in the freezer for 30 minutes to render insensible
  • 40 gm (8cm piece) ginger, cut into julienne
  • 2 spring onions, cut into julienne
  • 2 tbsp peanut oil
  • ¼ tsp sesame oil
  • ½ cup (firmly packed) coriander (about ½ bunch)
  • For drizzling: extra-virgin olive oil
01   Simmer 125ml Shaoxing wine and sugar in a small saucepan over high heat until reduced by half (3-4 minutes), add soy sauces, bring to the boil and remove from heat.
02   Halve lobster lengthways with a large sharp knife, entering at the back of the head and cutting down the head first, then turning the body and repeating with the tail. (Be careful as knife may slip on hard shell.)
03   Place tails flesh-side up on two large plates to fit into a large double steamer, pour over remaining Shaoxing wine and scatter over half the ginger, then steam over boiling water, swapping steamer baskets halfway through cooking, until just cooked evenly (5-6 minutes; a little undercooked is best as lobster will continue to cook off the heat). Place lobster on a serving platter, pour over sauce and scatter with spring onion and remaining ginger.
04   Heat peanut oil in a small saucepan until smoking, then pour over lobster with sesame oil, season with freshly ground white pepper, scatter with coriander, drizzle with extra-virgin olive oil and serve hot.

Topics:

LOBSTER, GINGER, SUMMER, DRINK SUGGESTION, MAIN, SEAFOOD, MODERN ASIAN, CORIANDER, ONIONS

Recipe:

HAMISH INGHAM, BAR H, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

A COMPLEX YET ELEGANT, BALANCED CHARDONNAY WITH ACID AND LENGTH SUCH AS THE 2009 BASS PHILLIP PREMIUM CHARDONNAY, GIPPSLAND, VIC. , suggested by CHARLES LEONG

FEATURED IN

Dec 2011

Dec 2011

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