Succulent Asian-Style Whole Boiled Lobster
Nutritional value per serving
Calories280kcal
Carbs5gram
Fat8gram
Protein36gram
Ingredients
- Whole live lobster1 piece
- Water4 liter
- Fresh ginger, sliced50 g
- Garlic cloves, crushed3 piece
- Green onions, cut into 3-inch pieces2 stalks
- Shaoxing wine (or dry sherry as substitute)2 tbsp
- Soy sauce1 tbsp
- Salt1 tbsp
- Whole star anise2 pieces
- Fresh coriander (cilantro) for garnisha handful n/a
This recipe guides you through boiling a whole lobster Asian style with a delicious blend of aromatic herbs and spices. The technique is simple, safe, and beginner-friendly, delivering a succulent lobster infused with light Asian flavors. The dish is rich in protein and low in fat, perfect as a main course. The total cost for ingredients is approximately $30 / €28 / £24 / ₹2400, serving 2 people. Cooking time is about 20 minutes, with a preparation time of 10 minutes. Difficulty level is easy, requiring standard kitchen tools.
Preparation instructions
Prepare the Lobster for Cooking
1Place the live lobster in the freezer for 15 minutes to numb it humanely before boiling. This reduces movement and stress. Meanwhile, prepare the boiling broth.
Make the Asian-Style Boiling Broth
2In a large pot, add 4 liters of water, sliced ginger, crushed garlic, green onions, star anise, salt, Shaoxing wine, and soy sauce. Bring the mixture to a rapid boil over high heat. The aromatic broth imparts subtle Asian flavors to the lobster during cooking.
Boil the Lobster
3Grasp the lobster firmly and carefully lower it headfirst into the boiling broth. Cover the pot. Once the water returns to a boil, cook the lobster for about 10-12 minutes for a 1.5-pound lobster. The lobster shell will turn bright red and the meat firm and opaque when cooked. Use a cooking thermometer to ensure that the lobster meat reaches an internal temperature of 63°C (145°F) for safe consumption.
Remove and Serve
4Use tongs to remove the cooked lobster from the pot and drain. Let it rest for 2 minutes, then garnish with fresh coriander. Serve with melted butter or your preferred dipping sauce.
Cooking Tips
-Choose live lobsters that are active and lively for the freshest taste.
-Do not overcrowd the pot; cook lobsters one at a time or in batches to maintain water temperature.
-Avoid cross-contamination by washing hands and utensils used with raw lobster thoroughly before touching other foods.
-If Shaoxing wine is unavailable, dry sherry or a splash of rice wine vinegar can be alternatives.
Equipment Needed
- Large stock pot with lid
- Tongs
- Kitchen thermometer
- Knife and cutting board
- Measuring spoons
Grocery Shopping List
- [ ] Whole live lobster (~$25) - Select lively lobsters with hard shells.
- [ ] Fresh ginger, 50g (~$0.5) - Look for firm, fragrant roots.
- [ ] Garlic cloves, 3 pieces (~$0.2) - Choose firm, unblemished bulbs.
- [ ] Green onions, 2 stalks (~$0.3) - Pick firm, crisp stalks.
- [ ] Shaoxing wine, 2 tbsp (~$3 for bottle; small amount used) - Can substitute with dry sherry.
- [ ] Soy sauce, 1 tbsp (~$0.1) - Use regular or light soy sauce.
- [ ] Whole star anise, 2 pieces (~$0.5) - Available at Asian supermarkets.
- [ ] Fresh coriander, a handful (~$1) - Choose vibrant green bunches.
Total estimated cost: $30
FAQ
How do I know when the lobster is fully cooked?
The lobster shell turns bright red, and the meat inside becomes firm and opaque. Using a food thermometer, the internal temperature should reach 63°C (145°F).
Can I use frozen lobster instead of live?
Live lobster is best for boiling to ensure freshness. If using frozen lobster, defrost completely and be cautious as cooking times may vary.
Why should I numb the lobster in the freezer before boiling?
Numbing the lobster for 15 minutes in the freezer makes the cooking process more humane by reducing movement and stress.
What safety practices should I follow when handling raw lobster?
Wash your hands, cutting boards, knives, and utensils thoroughly after contact with raw lobster to avoid cross-contamination. Also, keep raw lobster refrigerated until cooking.