Main Asian

Lobster with Asian slaw

Name: Lobster with Asian slaw
Prep time: 65 min
Cook time: 15 min
Total time: 80 min
Yield: 2
Cuisine: /asian
Ingredients: 1 x 1kg live lobster (see notes); 2 limes, halved; 1 lemongrass stick, bruised; 3 kaffir lime leaves; 1 onion, peeled and quartered; 1 cup good-quality mayonnaise; 2 teaspoons sesame oil; 2 tablespoons seasoned rice wine vinegar; 1/4 cup sweet chilli sauce; 2 teaspoons grated fresh ginger; 1/2 red cabbage, shredded; 1/2 Chinese cabbage, shredded; 2 carrots, grated; 4 spring onions, finely sliced; 1 red capsicum, thinly sliced; 100g snow peas, ends trimmed; 1/2 cup roughly chopped fresh coriander leaves; Lime wedges, to serve

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by Valli Little

delicious. team

Oct 03, 2015

The lobster is the hero in this dish, with slaw to make it really sing!

1 x 1kg live lobster (see notes)
2 limes, halved
1 lemongrass stick, bruised
3 kaffir lime leaves
1 onion, peeled and quartered
1 cup good-quality mayonnaise
2 teaspoons sesame oil
2 tablespoons seasoned rice wine vinegar
1/4 cup sweet chilli sauce
2 teaspoons grated fresh ginger
1/2 red cabbage, shredded
1/2 Chinese cabbage, shredded
2 carrots, grated
4 spring onions, finely sliced
1 red capsicum, thinly sliced
100g snow peas, ends trimmed
1/2 cup roughly chopped fresh coriander leaves
Lime wedges, to serve

Method

1.

Freeze lobster for 1/2 hour (to put it to sleep). Meanwhile, place limes, lemongrass, kaffir lime leaves, onion and 1 teaspoon salt in a large pot. Add enough water to cover the lobster. Bring to the boil. Add the lobster, reduce heat to medium and simmer for 15 minutes. Transfer lobster to a plate and set aside to cool. Discard the stock.
2.

Combine mayonnaise, sesame oil, vinegar, chilli sauce and ginger in a bowl and transfer 1/4 cup of the mixture to a separate bowl and set aside. Toss cabbages, carrot, spring onion, capsicum, snow peas and coriander in mayonnaise mixture and transfer to a serving dish.
3.

Cut the lobster in half and remove the dark intestinal vein, stomach sac and gills. Place on serving plate and drizzle with reserved mayonnaise. Garnish with lime and serve with the Asian slaw.