U.H. Kitchen

Serving: 1 pax

Time: 1.5 hr

Equipment: Non stick pan, knife, chopping board, oven

Ingredients: Australian lobster, shredded mozzarella cheese, cream cheese, baby corn, mushroom, cherry tomato, tomato, capsicum, white onion, cucumber, lemon.

Workflow:

1. Halve the lobster, remove the yellow part, wash thoroughly, pat dry with paper towel.
2. Cut baby corn, mushroom.
3. Dice capsicum, cucumber, onion, tomato.
4. Soak onion and cucumber in salty water.
5. Halve cherry tomato.
6. Drain onion and cucumber, mix them with capsicum and tomato in a bowl.
7. Pour in a bit of olive oil, salt, pepper, lemon juice, mix and taste. Once done put in chiller.
8. In another bowl, mix cream cheese, little bit of salt, pepper and lemon juice.
9. Fire the pan, olive oil, lobster meat side down and sear it.
10. After 3 min, take out the lobster, apply the cream cheese on top evenly.
11. Put the lobster on baking tray, put the mozzarella cheese on top and bake 180 for 5 min.
12. Stir fry mushroom, baby corn, salt, pepper, and cherry tomato last, once done pour into a bowl.
13. Test the lobster with chopstick, if you can poke through it easily without any resistance means it’s done. Plate it.
14. Get the matcha latte at the side, serve and enjoy.

Review: I got this lobster from Whampoa wet market. Irresistible to buy this big lobster at S$24 when I first time saw it. It’s very rare to see such nice seafood in wet market. It changes my perspective on my neighborhood wet market in a positive way. The meat of the lobster is quite soft after cook, not as tough as those frozen lobster, but still cannot match with live lobster. However, I’m still quite happy with this result as I bake this lobster with a small toaster oven. At least I still get the color. Although this dish has no carbo, the lobster still made me feel full and satisfied. The salsa also balance the cheesy and creamy taste of it.

Things to note: Some people like to eat those yellow or green part of the lobster. That part is the intestine of lobster, which may have a high amount of toxic residue from the ocean, depends on the location. Hence, I usually discard it to avoid any chances of food poisoning as I have a weak stomach. I get this idea from lobster thermidor, but simplified version. I do this because my lobster is quite fresh. I bought from the wet market in the afternoon and use it at night. My recipe is not suitable to use for frozen cooked lobster because the meat is very tough. It will require another way of cooking it.

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