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Food

Thi Le's Lobster

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with Pepperberry, Burnt Butter and Curry Leaf

Melbourne chef Thi Le, co-owner of Anchovy restaurant, shares her vietnamese style lobster recipe. Classic Rhone varieties like Marsanne, Rousanne and Viognier, or blends of the three, have the weight and complexity to complement this fragrant, powerful dish.

Ingredients

½ lobster

Cornstarch

Rice flour

Oil

2 tablespoons shallot, brunoise

2 tablespoons garlic, brunoise

2 tablespoons ginger, brunoise

120g butter

2 tablespoons pepperberry, ground

2 tablespoons black pepper

10g curry leaf

Fish sauce

½ lime


Recipe by Thi Le

Photography by Kristoffer Paulsen 

Method

1. Lightly dust lobster in corn starch and rice flour.

2. Fry in a wok over medium heat, till just cooked, roughly 4–5 minutes, remove and drain oil.

3. In a hot wok, add 3 tablespoons oil, shallot, garlic and ginger, fry till fragrant.

4. Add butter, pepperberry, pepper, curry leaf, bring to burnt butter stage, make sure you do not burn the curry leaf (it should be crispy).

5. Season with fish sauce to taste.

6. To serve, plate lobster and pour over pepper sauce, garnish with lime.

 

Wine Match:

Marsanne, Roussanne, Viognier

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