For as long as I can remember, lobster tails have always been consumed at Christmas time. Luckily for me it works so well with Asian flavours, especially something as simple as sriracha mayo. I mean, honestly, who doesn’t love lobster tails?
2–3 lobster tails (I used raw lobster tails but feel free to buy pre cooked lobster tails. This dish is also great with cooked prawns or fried school prawns) 30ml chilli oil 30ml sweet fish sauce ½ bunch coriander, picked and washed 1–2 lemons, halved and charred on the cut surface until black 1 birds eye chilli, cut into rings Coriander 250ml sriracha mayonnaise (recipe below) Tom yum broth (recipe below)
Sriracha mayonnaise 200ml kewpie mayonnaise Zest and juice of 1 lemon 40ml sriracha Pinch salt Pinch of pepper
Tom yum broth 3 stalks lemongrass (pale part only) 2 large knobs galangal 3–5 kaffir lime leaves 3 cloves garlic 2 shallots 1–2 large red chillies 1–2 large green chillies 2–3 scud chillies 1 birds eye chilli ½ bunch coriander root ½ pineapple 2 ripe tomatoes, diced 75g palm sugar 2 tbsp fish sauce Juice of 1 lime ⅓ cup tamarind water 1L water
Tom yum broth Roughly pound or chop the lemongrass, galangal, lime leaves, garlic, shallots, chillies, coriander root, pineapple and tomatoes. Put them all in a large heavy-based saucepan. Add the rest of the ingredients and bring to the boil. Reduce to a simmer and cook for 15º20 minutes. Strain the liquid and discard the solids.
To make the sriracha mayonnaise, mix all ingredients together.
Lobster Poach in broth for 7 minutes. Remove the cooked lobster meat from the shell and cut into discs, about half-inch thick. Place in a bowl and toss with sweet fish sauce and chilli oil. (You can add toasted coconut or roasted crushed peanuts at this point for a little extra flavour).
Place the lobster on a plate with a ramekin of the sriracha mayo and burnt lemons. Garnish with coriander and chopped chilli rings.
To complete the Chin Chin Christmas banquet, find the rest of the recipes in Chin Chin: The Book, which can be purchased online here or for $49.95 in any of The Lucas Group venues, including Chin Chin, Hawker Hall, Kong BBQ and Baby Pizzeria.