Chilli Lobster Recipe

Name: Chilli Lobster
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg cooked rock lobster meat, chopped into pieces; 1/4 cup vegetable oil; 8 garlic cloves, finely chopped; 8 fresh red chilies, seeded and finely chopped, to taste; 1 teaspoon rice vinegar or 1 teaspoon lemon juice; 1 egg; 1/2 cup fresh coriander, chopped; 4 green onions, cut into 4 cm lenghts; Sauce; 1 cup water; 5 tablespoons ketchup; 1 teaspoon black beans; 1 1/2 teaspoons cornflour, for thickening; 1/4 teaspoon dark soy sauce; 1 1/2 - 3 tablespoons sugar, to taste; 1/4 teaspoon salt

Servings: persons

1 kg cooked rock lobster meat, chopped into pieces
1/4 cup vegetable oil
8 garlic cloves, finely chopped
8 fresh red chilies, seeded and finely chopped, to taste
1 teaspoon rice vinegar or 1 teaspoon lemon juice
1 egg
1/2 cup fresh coriander, chopped
4 green onions, cut into 4 cm lenghts
Sauce
1 cup water
5 tablespoons ketchup
1 teaspoon black beans
1 1/2 teaspoons cornflour, for thickening
1/4 teaspoon dark soy sauce
1 1/2 - 3 tablespoons sugar, to taste
1/4 teaspoon salt

1
To make sauce mix all ingredients together and set aside.
2
Heat oil in wok, add garlic and stir-fry for 1 minute, then tip in chilli and stir-fry for another minute.
3
Stir sauce ingredients into wok for 2 minutes.
4
Add rice vinegar or lemon juice, stirring.
5
Add lobster pieces (just enough to heat through- do not cook).
6
Crack egg in and mix to form shreds.
7
Add coriander and green onions, stir well and serve immediately with bread to mop up the sauce.
8
Note:
9
Raw lobsters can be used, just add lobster after step two and stir-fry for 3-4 minutes. Add sauce then cover and simmer over high heat for 5-7 minutes or until lobster shells turn bright red. Carry on with the rest of the steps.

679

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 kg cooked rock lobster meat, chopped into pieces, 1/4 cup vegetable oil, 8 garlic cloves, finely chopped, 8 fresh red chilies, seeded and finely chopped, to taste, and more.

Yes, Chilli Lobster falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilli Lobster

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions