Lobster love

Malaysian Lobster Casserole
Serves: 2
Prep time: 20 mins
Cook time: 20 mins
Ingredients
550 gm lobster
60 ml corn oil
4 kg red onion
150 gm fresh garlic
150 gm fresh ginger
1 kg shrimp paste
100 gm sriracha sauce
600 gm tomato paste
750 gm tomato ketchup
130 gm sugar
50 ml chicken stock
10 gm fresh coriander
50 ml coconut milk
1 egg
5 gm red chilli
5 gm spring onion
1 brioche bread
Method
Place the point of a sharp knife toward the top of the lobster's head with the sharp part of the blade facing away from the tail. Very quickly stick the knife into the lobster's head and slice downward bringing the sharp blade through the head to the work surface. Now cut the lobster the other way down the body and tail so you have two long halves. Remove all the black and green goo and other membranes. Steam for 15 minutes. Cut the body flesh into half. Prepare the lobster meat in large pieces and keep aside.
In a pan, add oil, and fry onion on medium flame until cooked. Add crushed garlic and ginger. Turn down flame to medium-low.
Add shrimp paste, sriracha, tomato paste, tomato ketchup, sugar and chicken stock, and fry well; garnish with fresh coriander.
Add the lobster pieces and the coconut milk towards the end.
Before serving, add a whisked egg.
Garnish with red chilli and spring onion. Serve hot with brioche bread.

Lobster Pomegranate Salad
Serves: 1
Prep time: 10 mins
Cook time: 6 mins
Ingredients
30 gm lobster meat
60 gm Asian leaves mix
40 gm green apple
4 gm fresh tarragon
45 ml buttermilk dressing
50 gm pomegranate seeds
30 gm red cherry tomato
20 gm yellow cherry tomato
For the buttermilk dressing:
180 ml yoghurt
190 ml milk
30 gm mayo
5 gm garlic powder
8 gm salt
15 ml lemon juice
10 gm sugar
Method
For the butter milk dressing, whip yoghurt, milk and mayo. Add garlic powder, salt, lemon juice and sugar.
To prepare lobster, steam lobster meat for 6 minutes, then deshell and chop. Put the meat in a blast chiller for 2 minutes.
In a dish, mix lobster with the rest of the ingredients and drizzle over with the prepared dressing.
Toss well and serve.

Green Curry Coconut Lobster Roll
Serves: 1
Prep time: 3 mins
Cook time: 12 mins
Ingredients
90 gm lobster meat
30 ml green curry sauce
95 gm brioche
2 gm toasted coconut
1 gm coriander
30 gm lemon wedges
For the green curry sauce:
50 gm onion
40 gm green curry paste
80 ml coconut milk
50 gm mayo
2 tsp coriander
Method
Sauté onion, green curry paste and coconut milk. Allow to cool down, then add mayo and coriander.
Steam lobster for 6 minutes and let it rest for 2 minutes. Once cool, deshell, remove the meat and chop into bite-sized pieces.
In a bowl, mix together the chopped lobster meat and curry sauce. Toast brioche roll and spoon the mixture into the buns. Finish with toasted coconut and coriander garnish. Serve with lemon wedges.

Lobster Mandi
with Mint Cucumber Dip
Serves: 2
Prep time: 10 mins
Cook time: 35 mins
Ingredients
300 gm basmati rice
320 gm lobster meat
Cumin seeds, as required
Bay leaves, as required
16 gm mint leaves
20 gm cashew
15 raisins
6 gm salt
160 gm tomato
190 gm red onion
30 gm ghee
4 gm caraway seeds
35 gm tikka masala
10 gm turmeric powder
5 gm cinnamon powder
4 gm black pepper
10 gm sugar
15 gm coriander leaves
1 gm yellow food colour
2 gm cinnamon stick
180 gm yoghurt
30 ml lemon juice
100 gm cucumber
Method
Rinse the basmati rice in cold water and soak for 30 minutes. Drain and and keep aside.
Pour 2 inches of water into a pot, with sea salt. Bring water to a rolling boil. Using gloves or tongs, place the lobster in the pot. When the water returns to a heavy boil, turn the heat down and start the timer. Steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Steamed lobsters will be bright red when done. Remove with metal tongs or gloves and place in cool water.
Heat oil in a deep-bottomed pan, add cumin seeds, bay leaves, mint leaves and cashews, and roast till golden; add raisins and salt. Add the soaked rice, water and leave to boil. Strain when done.
Pour oil into a deep-bottomed pan, keeping it on medium flame. Sauté some cumin seeds and bay leaves for 2 minutes, then add sliced onion and fry for 2-3 minutes. When the onion starts to brown, add half the tomatoes and fry for another 5 minutes.
For the biryani masala, heat ghee in a pan, add onions and let them turn golden-brown. Add cumin seeds, caraway seeds and bay leaves. Mix well. Add remaining tomatoes and leave for about 2 minutes. Add tikka masala, turmeric powder, cinnamon powder and black pepper. Add a pinch of sugar to balance out the taste. Complete the masala mixture with some mint and coriander leaves.
Add strained rice, yellow food colouring and a cinnamon stick. Add the cooked lobster to the mandi rice and turn the gas off after 10 minutes. Let the biryani stay covered for another 10 minutes.
Whisk yoghurt, then add some mint leaves, salt and a pinch of lemon juice. Finish with chopped cucumber. Serve.

• Food and Dining