Try this recipe for wok-tossed lobster in a garlic, lemon, basil and cherry tomatoes sauce served on a bed of fresh egg pasta.
Place the lobster in the freezer for 2 hours prior to cooking (this puts them into a coma and although they are still alive the don’t feel a thing).
Kill the lobster by putting a knife through the cross on the back of the lobsters’ head. Split the lobster in half lengthways remove the inedible sac that runs down the middle. Remove the claws and crack them with the back of a blunt knife. Now cut each half of the body into four chunks.
Tip the flour into a large bowl, then really well with salt and plenty of black pepper. Toss the lobster in the flour ensuring it is well coated.
Heat a wok to smoking hot and then add two tablespoons of the oil. Add the lobster and cook over a high heat for about 4-5 minutes, then remove from the pan.
Add the remaining oil to the pan then chuck in the garlic and chilli, cook for 30 seconds stirring all the time to ensure they don’t burn. Add the tomatoes and cook for another 30 seconds then add the lobster back to the pan along with the basil, lime and spring onions. Check the seasoning before serving.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week