Introduction

Alaska Lobster with Singapore Chilli Sauce is a luxurious twist on the legendary "Chilli Crab." By swapping mud crab for the premium Alaska Lobster, the dish reaches a new level of sophistication. The highlight is the thick, glossy sauce—a perfect harmony of spicy chillies, salty fermented soybeans, tangy tomato, and silky egg ribbons.

Execution Time

Prep time: 30 mins

Cook time: 25 mins

Servings: 2 - 3 people

Ingredients

Alaska Lobster: 1 piece (approx. 1kg - 1.5kg)

Aromatics: 5 red chillies, 3 bird's eye chillies, 5 shallots, 4 garlic cloves, 1 small ginger root, 2 tbsp fermented soybean paste (tauco, mashed).

Sauce Base: 200ml chicken stock, 4 tbsp tomato ketchup, 2 tbsp chilli sauce, 1 tbsp sugar, 1 tsp salt.

Thickener: 1 egg (beaten), 1 tbsp cornstarch (mixed with water).

Garnish: Green onions, cilantro, cooking oil.

Sides: Deep-fried buns (Mantou) or baguette.

Cooking Instructions

Prepare the Lobster: Clean and chop the lobster into large chunks. Crack the claws. Lightly coat the meat with cornstarch and flash-fry in hot oil for 2 mins until the shell turns red. Set aside.

Make the Spice Paste: Blend shallots, garlic, ginger, and chillies into a smooth paste.

Cook the Sauce: Heat oil, sauté the spice paste and soybean paste until fragrant. Add chicken stock, ketchup, chilli sauce, sugar, and salt. Simmer for 5 mins.

Combine: Toss the lobster in the sauce. Cover and simmer for 3-5 mins. Stir in the cornstarch slurry to thicken. Slowly pour in the beaten egg while stirring gently to create "egg ribbons." Turn off the heat.

Taste & Serving

The dish offers a balance of sweet lobster meat and a bold, spicy, savory sauce with a creamy texture from the egg.

Occasion: Perfect for celebrations, high-end dinner parties, or romantic dates.

Pairing: Best enjoyed with a chilled Chardonnay or a crisp Lager beer.