Ingredients
1 medium-size live lobster
220g tin crabmeat in brine, drained
1 tbsp light soy sauce
Sea salt
Egg-fried rice to serve
SAUCE
1 tbsp groundnut oil
3 garlic, crushed
1 medium red chilli, deseeded & finely chopped
1 large bunch fresh coriander
1 large handful spinach
Method
- Prepare the live lobster by placing it in the freezer for 30 minutes
- Bring a large pan of water to the boil. Quickly plunge the lobster into the water and cook for 8 minutes or until the lobster has turned completely pink. Lift out and drain well. (You can use the lobster broth for a seafood soup.)
- Using a large cleaver or knife, chop off the tail and cut into three sections
- Pull off the claws and then using the back of the cleaver, crack the shell of the claws and all the lobster pieces - this helps let the sauce seep into the lobster and flavour the meat when cooking
- Divide the body of the lobster in half lengthways and then spoon out the brown flesh, if preferred, and discard. Chop each half into two pieces
- Put all the ingredients for the sauce in a blender with 7 fl oz lobster broth and whiz until smooth
- Heat a wok over high heat. Pour in the sauce, add the crabmeat and season to taste with soy sauce. Bring the sauce to a simmer, then toss the lobster pieces into the sauce, mix well and cook for 1 - 2 minutes. Take off the heat and serve immediately with egg-fried rice
