Recipe: Lobster in Tomato Sauce

A true marriage of East and West, this recipe incorporates tomato ketchup to great effect. This dish from southern China is often served at banquets and special occasions. As fresh lobster is sometimes unavailable I have also included a method to make this dish with frozen lobster.


Ingredients

1 large or 2 small lobsters (1kg)-fresh or frozen
57g white onions-(diced)
85g green peas-(cooked)
800ml vegetable oil (for fresh lobster only)

MARINADE FOR FRESH LOBSTER ONLY
1/2 egg white
1/2 tsp salt
1 tbsp cornflour
2 tsp Wing Yip Shaoshing Wine or sherry (add to sauce if using frozen lobster)

SEASONING SAUCE
2 tbsp water
3 tbsp tomato ketchup
1 tsp white vinegar
1 tsp sugar
2 tsp cornflour
1/2 tsp salt

Cooking Method

Serves 2

Fresh Lobster:
Remove the head and tail and slice remaining lobster in half.

Remove the flesh, slice meat crosswise and marinade for 30 minutes.

Clean the head and steam or boil the lobster head. When the lobster turns pink, drain and lightly brush with oil, this will be used for presentation only.

Mix seasoning sauce well and heat oil in a pan or wok.

Add lobster pieces and flash fry for 5 seconds, drain on kitchen paper.

Spoon 2 Tbsp oil in a wok and fry diced onions for 30 seconds.

Add seasoning sauce and peas, when sauce has thickened add lobster meat and serve immediately.


Frozen Lobster:
Defrost lobster in a refrigerator.

Remove the head and slice the remaining lobster in half.

Remove the flesh and slice meat crosswise.

Clean out the head area, dry and lightly brush the head with oil, this will be used for presentation only.

Add Shoashing wine to the seasoning mix in this instance.

Spoon 2 Tbsp oil in a wok and fry diced onions for 30 seconds.

Add seasoning sauce and peas, when sauce has thickened add the lobster meat and serve immediately.