Grilled Lobster With Asian Soy Dressing — Whip It UP!

A:  Lombok* Lobsters

450g x 2 lobsters, live

B:  Asian Soy Dressing

200ml soy sauce
120ml mirin (Japanese rice wine)
40ml oyster sauce
50ml sesame oil
10g ginger, peeled and finely minced
10g garlic, peeled and finely minced
10g shallots, peeled and chopped
10g spring onions, green part only
½ teaspoon ground white pepper

C: Vegetables
3 stalks or 50g kale (gailan)
1 green zucchini – use a peeler to create ribbons
D. Garnish
4g affilla cress**

DIRECTIONS:

1. Fill a deep mixing bowl with iced water – this is the ice bath. Put lobsters into it and let them ease into a “sleep” mode, approximately 5 minutes. Cut lobsters into half, lengthwise from head to tail. Gently rinse them with water to wash away impurities.

2. Using a pastry brush, brush exposed lobster meat with either oil or clarified butter to prevent it from sticking on to the grill.

3. In a small mixing bowl, combine sauces – soy sauce, mirin and oyster.

4. Dressing: In a small saucepan, heat up liquid mixture in Step 3 over medium heat. Using a spatula, stir for approximately 2 minutes, then bring it to a boil. Add in chopped ginger, garlic and shallots. Remove from heat, then toss in chopped spring onion – this prevents the onion from browning too quickly. Stir it in to mix well.

5. Heat up a cast iron pan or heavy saucepan over medium high heat. Cook lobsters, meat facing down (on cooking surface) for approximately 3 minutes – this is to achieve grill marks and seal the crustacean’s marine flavours.

6. Pre-heat oven to 180°C for 5 minutes. Transfer lobsters onto an oven tray. Place tray in the preheated oven, meat side facing up. Bake until crustaceans are cooked through, approximately 5 minutes.

7. Meanwhile, bring 500 ml water to a boil. Add in a pinch of salt. Blanch kale in hot water for 2 minutes before adding zucchini ribbons for the next 30 seconds. Drain well and plate vegetables.

8. Spoon 6 tablespoons of dressing onto lobster meat. Meanwhile, heat sesame oil in in another saucepan to smoking point. Remove from heat. Drizzle sesame oil over lobster halves.

9. Garnish and serve immediately.

TIP:  Instead of cutting lobsters live, place them in iced water. The cold temperature will lull the crustaceans into a “sleeping” mode, making it easier to prepare them for cooking.

*NOTE: Origin Grill uses sustainable-sourced lobsters from Lombok.

Affilla cress is a micro-green related to sugar pea; it’s used in salads, hot and cold dishes.

Chef de cuisine Heidi Flanagan hails from Australia and has worked in retaurants in Europe and Asia. She relishes the notion that food has the power to bring people together, especially when prepared with full respect to its origins.

Origin Grill presents dishes using high-quality produce originating from sustainable sources. Grilling is the preferred style of cooking at Origin Grill as it accentuates the wholesome freshness of every ingredient used.

www.shangri-la.com/singapore/shangrila/dining/restaurants/origin-grill

You Might Like To Read:

Origin Grill’s Beefy Offerings

One Man’s Meat, Another Man’s Passion

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