Lobster with Sweet and Sour Chilli Sauce is actually a fussion of two different sauce; Chinese sweet and sour sauce and Singapore style chilli sauce. Both of this sauces is actually a tomato based sauce, that’s why i thought combining it will make a great sauce for lobster. Chinese sweet and sour sauce usually got a pleasant tangy or sour flavour derived from vinegar or lemon juice. But you can easily replace it with tamarind paste or any sour citrus juice. Sligthly different from my Saus Padang or Padangnese Hot and Spicy Chilli Sauce that contains coconut milk and spices, this number 35 on World’s 50 most delicious foods; Singapore style chilli sauce contains less ingredients. I guess that’s why my Indonesian Beef Rendang is always be the Number ONE. This popular Singaporean gooey chilli sauce contains shrimp paste, beaten egg dripping and some dissolved starch to made the sauce thicken. Even this sauce tagged as “chilli” sauce, the taste is likely not really hot and spicy.
Cooking whole lobster is a little bit tricky. Thanks to chilli lobster recipe on fimela.com, i know that you should cracked cut and split open the lobster in the middle to make the sauce penetrated the lobster meat because it’s got a very hard shell. There are several rules for cooking lobster. First you should discard the tomaley or hepatopancreas, the yelowish green or gray substance found in the head cavity of lobsters. Even the tomalley is considered as delicacy, i think you should discarded it because it may contains high levels accumulation of toxins, mercury and other pollutants. Second, you need to pan seared the lobster meat in sizzling hot pan with the meat side down to seal the natural juices of it to prevent it drained out during the cooking. Third, you should handle the spinny lobster with kitchen towel to protect your hand because it’s head had several sharp spines that could harmed your hand. Fourth, you should seasoned the lobster with salt just before cooking it because salt is hygroscopic and it makes the water is dripped off from the lobster meat and made it easily dried when cooked.
For making Sweet and Sour Chili Sauce lobster, you should cooked the lobster twice; first you need to seared it and then you cooked it with the sauce. Diffrent from many restaurant that usually only pouring the sauce over the separately oven-cooked lobster like Chef Adit, the owner of Loobie Restaurant did in the recipe video above, i prefer to cooked it in the boiling sauce to infused more sauce flavour to the lobster right after searing it. Remember to watch over the doness of your lobster, you absolutely did’t want end up your prescious lobster with tought and rubbery overcooked meat.
Sweet and Sour Chili Sauce Lobster is called Lobster Saus Asam Manis or Lobster Saus Singapura in Indonesia. For making this lips smacking delicious lobster, it’s not all about techniques. The ingredients is the most important factor. Choos the live lobster if it’s available, or at least pick the fresh lobster. Fot making the sauce, i choose to use deseede red chilli within the spice paste to make a brighly red color for a better presentation purpose. If you wanted a hotter version, keep the seed or simply add the chilli when you making the spice paste.
Recipe Lobster with Sweet and Sour Chili Sauce :
Ingredients:
- 1 medium size lobster (about 500 gr)
- 1 tbsp lemon juice for season the lobster
- salt and pepper to taste
- 1 tbsp olive oil for coating the pan
Sweet and Sour Chili Lobster Sauce Recipe:
- 4 tbsp tomato ketchup (saus tomat)
- 3 tbsp chilli sauce (saus cabe)
- 2 tbsp tomato paste (pasta tomat)
- 2 tbsp lemon juice (air jeruk), you can replace it with 2 tbsp vinegar or 1 tbsp tamarind paste
- 2 tbsp honey (madu)
- 1 tbsp oyster sauce (saus tiram)
- 1 tbsp fish sauce (kecap ikan)
- 1 egg (telur), beaten
- 1 tsp corn starch (maizena), dissolved in 1 tbsp water
- 1 cup water (air)
- 1 tsp sesame oil
- 2 tbsp oil
Spice paste:
- 6 red chilli pepper (cabe), deseeded
- 4 shallots (bawang merah)
- 3 cloves garlic (bawang putih)
- 2 ripe tomatoes (tomat), deseeded
- 1 tsp shrimp paste (terasi)
Instruction:
- Brush and wash your lobster shell evenly
- Crack open the lobster right in the middle with knive, protect your hand with kitchen towel while handling the head
- Discard the tomalley,the vein and any debris, wash under running water, drain it well
- Heat up 1 tbsp olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt and pepper
- Sear the lobster meat for about 30 seconds, flip it once and sear another 30 seconds, set aside
- Heat up 2 tbsp oil in another wok pan, saute the spice paste until it’s canging color into brighly red and the oil is separated in the edge of the wok pan
- Add the water and all ingedients (except the beaten egg and disssloved corn starch), bring to boil
- Add the lobster and close it with lid fot about 3 minutes too fully cooked the lobster
- Slowly pour the beaten egg and then add the dissolved corn starch, adjust the taste (if needed, add more water)
Whoa! The sauce is delicious with prawns and crabs too 😀 Thanks Dedy!
Wow Dedy. This looks absolutely magnificent! The colour, the flavours, the garnishes, everything! Have loved scrolling through your past photos too. You’re a talented photographer.
I agree, finish cooking the lobster in the sauce will make for a tastier dish.
Another classy dish; you really eats like kings and queens!
bikin nyeceesssss…. xixixi…. beneran…
Oya, itu jeruk limo nggak airnya aja yang diperas ya? Bukannya kalo langsung dimasukin gitu bikin saosnya jadi pahit karena kulit n bijinya?
yg dipake airnya aja mbak, emang pahit jadinya klo dimasukin smuanya..hehehe
itu yg di plate buat presentasi aja…
aku pikir dimasukin, soalnya di tempat aku suka makan nasi uduk di deket kos, suka banget tuh saosnya dikasih jeruk limo. di ati ampla kecap jg. di sambel ayam pevel jg. Aku pikir emang gitu cara masak kuliner jakarta.
hehehe, ngak mbak…
btw, aku di Palembang kok, bukan di Jakarta…
Warnanya mantep! itu karena penggunaan banyak tomat atau cabe ya? bisa bagus begitu warnanya 😀 .
iya kak, cabenya dibuang biji trus pake pasta tomat juga…hehehe
looks so good and love the sauce you have great seafood there
I’ve never had lobster in a sweet and sour sauce before… It’s always been either grilled, baked or poached with a squeeze of lemon. This looks fantastic!
This looks like a delicious sauce – I love the flavors.
That sauce is the killer! I will try it with prawns.
Some good ideas here for cooking the lobster with a sauce. I am not used to having it this way. 🙂
This dish looks delicious! The colors are so bright too.
I am licking my lips looking at your photos and reading the ingredients in your recipe. I love the sweet and sour combination and would want to serve with rice to that I could lop of all of those delicious juices. Great recipe again, thanks for sharing! How is Dental school going? Take Care, BAM
You are a very special cook, Dedy. The lobster certainly looks very very delicious. I would love to eat it. Thanks for sharing. Best wishes!
warnanya aja udah segitu ok-nya, aplagi rasanya yaaaaa
This sauce sounds fantastic and your photos are absolutely stunning. You should offer cooking & photography classes. Thanks for the tips on cooking the lobster. Many of us, including me, can be intimidated with dealing with a whole lobster. Hope you have a great weekend.
Sam
Oh my! I almost want to lick the screen
That looks incredibly tasty! I’m drooling…
Cheers,
Rosa
Wow, fantastic dish! Love everything you’ve done here – super recipe. Thanks.
Look at the vibrant color of your dish…it has to taste wonderful.
The sauce sounds so wonderful. I will probably give this a try, but with lobster’s cheaper cousin, a.k.a prawn 😀
Now you let me crave for this expensive seafood!
sampai Saat ini aku blom pernah makan lobster, hihihihi .. pengen masak tapi kok males ya ? 😛
The vibrant color make my mouth watering right now, and early morning here too LOL, Give me a bowl of rice please 🙂
I have no reply comment on my blog, you ask me about replacement biscoff on my biscoff mascarpone crispy rice balls, you can substitute with nutella add any crushed cookies and blended together, I think it’s gonna work!
The sweet and sour sauce sounds great for lobster!
ga kelihatan lobsternya, banjir bumbu nih..
iya mbak, krn daging lobsternya dikit makanya bumbunya dibanyakin biar enak wkt dicocol pake mantau…..hehehe
Chilli Lobster and Chilli Crab – Singapore Style are my favourites!! Thanks for the recipe!
Looks yummeehh 😀 lapar euyy 😀 mana udah nyaris jam makan siang nih 😀
Great idea to mix sauce flavours, I do that too!
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