Crispy fried Lobster Pepper and Salt

Lobster Pepper and salt

Ingredient for Lobster pepper and salt

  • 2 live lobsters, each roughly 2 pounds in size
  • 1 teaspoon kosher salt
  • 3 egg whites
  • 1 cup corn starch
  • 4 cups peanut oil
  • 2 tablespoons oil (reserved from the 4 cups)
  • 12 scallions, cut in 2 inch lengths
  • 1   1/2 tablespoon sea salt
  • 1 teaspoon ground white pepper
  • 3 tablespoons sugar
  • 1 tablespoon minced ginger
  • 2 whole sliced shallots
  • 5 dried red chilies
  • 1tsp shaoxing wine
  • 5 gms spring onions

Method for making the Lobster

  1. Cut lobster bodies in half lengthwise and tails once crosswise.
  2. Crack claws, remove knuckles from main claw.
  3. Remove and discard top shell carcass covering the small set of legs, reserve for another use.
  4. Trim and discard the fibrous lung tissue.
  5. You should have 4 claws, 4 knuckles, 8 tail meat pieces and 4 body/leg sections.

6.Heat peanut oil to 375 degrees over high heat in a wok.

7.Dip lobster in egg whites, then dredge in corn starch.

8.Deep fry the coated lobster meat to make crunchy and crispy

Tossing of the Lobster

  1. When wok is smoking hot, literally, add half the scallions, ginger, shallots, chiles and stir. Then add the lobster. Toss and add the remaining scallions.

2. Toss again, let the wok build some heat for 30 seconds and add the salt, pepper and sugar as you rotate the food across the wok surface. add light soy and shaoxing wine.

3. Toss a few times and serve hot garnished with chopped spring onions.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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