Island-Style Steamed Lobster

Name: Island-Style Steamed Lobster
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 11500 g Fresh lobster (cleaned; insert a bamboo chopstick straight through the mouth into the body); 5 g Minced garlic; 15 g Cilantro; 3 g Fine salt; 30 g Pickled radish (white radish, peeled, washed, cut into thin slices or shreds, salted, rinsed, then sweetened with sugar and vinegar); 5 g Vinegar (Chinkiang black vinegar); 10 g Soy sauce; 5 g MSG (monosodium glutamate); 10 g Superior stock; 20 g Satay hot sauce; 5 g Sesame oil; 15 g Wasabi paste

A traditional steamed lobster dish from Dongshan Island, Fujian. Fresh lobster is steamed and served with three condiments, offering a fresh, mellow, aromatic, and tender flavor.

50 min

Easy

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Ingredients

Fresh lobster (cleaned; insert a bamboo chopstick straight through the mouth into the body) 11500 g

Minced garlic 5 g

Cilantro 15 g

Fine salt 3 g

Pickled radish (white radish, peeled, washed, cut into thin slices or shreds, salted, rinsed, then sweetened with sugar and vinegar) 30 g

Vinegar (Chinkiang black vinegar) 5 g

Soy sauce 10 g

MSG (monosodium glutamate) 5 g

Superior stock 10 g

Satay hot sauce 20 g

Sesame oil 5 g

Wasabi paste 15 g

Instructions

Steaming the Lobster

Wash the lobster clean and insert a bamboo chopstick straight through the mouth down into the body. Place it in a long platter, set it in a steamer over high heat, and steam for 30 minutes. Remove, drain off the steaming liquid, and once slightly cooled pull out the chopstick. Peel back the upper shell from underneath the belly, lift out the lobster meat tail in whole strips, and cut it into 0.25 cm (quarter-cm) thick slices. Arrange the slices back onto the long platter following the original order of the whole meat strips.

Making the Sauce and Pouring

Set a wok over medium heat. Pour in the reserved steaming liquid together with the superior stock and bring to a boil. Season with fine salt, MSG, and Chinkiang vinegar to balance the flavors. Stir in the minced garlic and sesame oil, then pour the sauce evenly over the lobster slices. Carefully lay the original whole shell back over the arranged meat as a cover. Garnish the side of the platter with cilantro and pickled radish, and accompany the dish with small dishes of satay hot sauce, wasabi paste, and soy sauce served alongside.