Chilli bean lobsters with lily flower bulbs and chinese rose wine

Serves 4 Prep time 10 minutes
Cook time 20 minutes

3 litres water
1 tbsp rock salt
2 Boston lobsters, cleaned

marinade
1 tbsp peanut oil
3 tbsp shallots, diced
1 tbsp garlic, minced
1 stalk spring onion, smashed
1 tbsp dried scallop, shredded
4 tbsp Chinese rose wine
¼ cup chicken stock
2 tbsp chilli bean sauce
100g lily flower bulbs, lightly blanched (from Cold Storage or wet markets)
pinch salt and white pepper

dressing
2 tbsp chilli bean sauce
4 tbsp olive oil
pinch salt and pepper
2 tbsp orange juice
2 tsp apple cider vinegar

garnish
2 tbsp crispy shallots
100g iceberg lettuce, about ½ a head, cut to bite-sized pieces
1 Chinese pear, deseeded and cut to bite-sized pieces
25g bean sprouts

• Heat a pot of water with salt and bring to a boil. Blanch lobsters in the pot for 4-6 minutes.
• Remove lobsters and quickly soak in ice-cold water for 5 minutes, or until cooled.
• Cut lobsters into half, with heads still attached.
• To make marinade, heat a big wok with peanut oil and fry the shallots till fragrant. Add garlic and fry till golden brown.
• Add spring onions, scallop and lobsters, then deglaze with Chinese rose wine. Let it simmer and boil till the mixture is almost dry.
• Add chicken stock, chilli bean sauce and lily flower bulbs. Let it simmer till the sauce thickens. Season to taste with salt and pepper.
• Combine dressing ingredients well in a bowl. Serve lobsters with garnish and dressing.

SHARE