Lobster with Asparagus
It is enjoyable to taste lobster meat which is served hot and cold at the same time. The cold lobster tastes sweet and sour while the hot one served with stir-fried asparagus without adding oil is crisp and fresh in taste.
Ingredients (Serve 6):
| Spinach | 150 gm |
| Cold Water | 900 ml |
| Agar | 95 gm |
| Lobster | 1 piece (around 300 gm) |
| Cherry Tomato | 6 pieces |
| Baby Asparagus | 112 gm |
| Lemon (Juiced) | 1/2 piece |
Seasonings:
| Salt | 1 teaspoon |
| Sugar | 2 teaspoons |
Cooking Method:
| 1. | Blanch spinach. Pour in cold water and stir well then drain to make juice. Add agar and sugar to make jelly. Place jelly on both sides of the plate. |
| 2. | Remove lobster meat from shell and cut into 12 pieces. Set aside. |
| 3. | Blanch 6 pieces of lobster meat in brine. Then put inside the chilled cherry tomatoes. |
| 4. | Stir-fry the other 6 pieces of lobster meat with asparagus. Transfer to the plate and arrange in boat shape. |
| 5. | Sprinkle with lemon juice and serve. |
This recipe is provided by Foo Lum Fishman's Wharf Restaurant.
