STEAMED ROCK LOBSTER WITH SAKE AND EGGWHITE RIBBONS

Inspired Recipes

   

This Asian flavoured steamed lobster dish is guaranteed to impress at your next dinner party. Recipe by chefs Mike Eggert and Jemma Whiteman.

INGREDIENTS

• 1-1.5kg live Australian rock lobster
• 1/2 bunch spring onions, cut into 3cm pieces
• 3 garlic cloves, thinly sliced
• 2cm (10g) piece ginger, cut into matchsticks
• 200ml sake
• 1/4 cup (60ml) extra virgin olive oil
• Large pinch of ground white pepper
• 1 lemon, cut into wedges
• 1 cup (250ml) chicken stock
• 1/4 cup (60ml) white soy sauce (from Asian food shops) or 2 tbs soy sauce
• 3 eggwhites, lightly beaten
• 1/2 bunch coriander sprigs
• Steamed jasmine rice, chopped long red chilli, finely chopped ginger, Sichuan pepper and soy sauce, to serve

• METHOD

  • 1
    Place lobster in the freezer for 45 minutes (this will put it to sleep). Place on its back on a flat, non-slip work surface with claws tied to expose the under-surface. Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the halves. Remove and discard the dark intestinal vein, stomach sac and gills.
  • 2
    Place lobster on a plate, flesh-side up. Arrange spring onion, garlic and ginger over, then drizzle with sake and oil. Season with pepper. Place lemon next to the lobster and place in a steamer over a wok or a saucepan of simmering water. Steam for 7-10 minutes or until shell is orange and flesh is white and tender. (If lobster halves don’t fit in your steamer, steam in two batches.)
  • 3
    Set the lobster aside and transfer the remaining liquid to a saucepan over medium-high heat. Add stock and soy, and bring to a simmer. Stir, then add eggwhite, continuing to stir constantly, and cook for 1 minute or until ribbons form.
  • 4
    Place lobster halves on a serving platter. Top with broth and scatter with coriander, then serve with rice, steamed lemon wedges and combined chilli, ginger, Sichuan pepper and soy.