This Asian inspired recipe uses Ferguson Australia wildly caught Southern Rock Lobster. Simple and easy to prepare this is sure to be the showstopper at your next dinner party.
The Southern Rock Lobster is a Ferguson Australia specialty.
This lobster has a superb taste and texture due to the nutrient-rich, cold, pristine waters of its Southern Ocean habitat. This slow-growing lobster has a sweet, delicate but firm white flesh, which makes it perfect for any special occasion.
Steamed ginger and chilli Southern Rock Lobster
- 2 x 200g Ferguson Australia lobster raw halves
- 2 spring onions finely sliced + extra for garnish
- 1tbsp soy sauce
- 1tbsp ketchup manis
- 1tbsp sweet chilli sauce
- 20gm ginger cut into matchsticks
- 1 small red chilli finely sliced
- ¼ bunch coriander
- Olive oil for drizzling
- 1-2 cups Steamed long grain rice
- Sliced chilli, chilli oil and extra soy sauce to serve
- 1 bamboo or metal steamer with lid
Place lobster halves, shell side down, flesh side up, on a bowl or plate with a low lip which fits inside your bamboo or metal steamer basket.
Bring a large pot of water to the boil. Choose a pot upon which a steamer will fit firmly and safely.
Combine ketchup manis, soy sauce and sweet chilli sauce. Spoon over lobster halves. Top with ginger, chilli, spring onion and coriander.
Place bowl with lobsters into the steamer basket and place over the pot of boiling water. Firmly secure lid of the steamer basket.
Steam for 6-7 or until the lobster shell is bright orange and the flesh is opaque.
Top with spring onion, coriander, and a squeeze of fresh lemon juice.
Serve with steamed rice, spooning over any dressing which is in the bottom of the steamer bowl. Place sliced red chilli, chilli oil and soy sauce on the side.
Ferguson Australia lobster raw halves are available in selected supermarkets.