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Ginger Lobster (Recipe and How to Cook)


SERVES
4

INGREDIENTS

1 celery stalk, trimmed and finely chopped
1 onion, peeled and chopped
1 small leek, trimmed and chopped
10 black peppercorns
1 x 550 g / 1 1/4 lb live lobster
25 g/1 oz. butter
75 g/3 oz. raw prawns, peeled and finely chopped
6 tbsp. fish stock
50 g/2 oz fresh root ginger, peeled and cut into matchsticks
2 shallots, peeled and finely chopped
1 tsp. green peppercorns, drained and crushed
2 tbsp. oyster sauce
freshly ground pepper
1/4 tsp. cornflour
sprigs fresh coriander, to garnish
freshly cooked Thai fragrant rice and mixed shredded leek, celery and red chilli, to serve

HOW TO COOK

1. Place the celery, onion and leek in a large saucepan with the black peppercorns. Pour in 2 litres/ 3 1/2 pints of hot water, bring to the boil and boil for 5 minutes, then immerse the lobster and boil for a further 8 minutes.

2. Remove the lobster. When cool enough to handle, sit on its back. Using a sharp knife, halve the lobster neatly along its entire length. Remove and discard the intestinal vein from the tail, the stomach (which lies near the head) and the inedible gills or dead man's finger. Remove the meat from the shell and claws cut into pieces.

3. Heat a wok or large frying pan, add the butter and when melted, add the raw prawns and fish stock. Stir-fry for 3 minutes or until the prawns change colour. Add the ginger, shallots, mushrooms, green peppercorns and oyster sauce. Season to taste with black pepper. Stir in the lobster. Stir-fry for 2-3 minutes.

4. Blend the cornflour with 1 teaspoon of water to form a thick paste, stir into the wok and cook, stirring, until the sauce thickens. Place the lobster on a warmed serving platter and tip the sauce over. Garnish and serve immediately.

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