Serves 2-3
Ingredients
Lobster
1.5kg lobster
Omelette
5 eggs
8 drops fish sauce 3 spring onions, green ends - sliced
Bisque
1 carrot
1 stick celery
2 cm piece of ginger
3 cloves garlic
500ml fish stock
3 tomatoes
½ lemon, juiced
1 tsp sugar
salt and pepper, to taste
canola oil, to fry
micro coriander leaves and red chilli, to garnish
Instructions
Remove tail from the lobster, retaining as much flesh as possible. Place a bamboo steamer over a wok of boiling water and steam the lobster for around 10-12 minutes or until cooked. Meanwhile prepare an ice bath. Remove lobster when cooked and place into ice bath to cool. Remove and keep chilled until required.
To cook the Bisque, remove water from wok, dry and add 1 tablespoon of canola oil. On a high heat, swirl the oil around to coat the inner surface, then cook the roughly sliced carrot, celery, ginger and garlic until fragrant. Add the lobster frame that has been chopped up into pieces and cook for another 5 minutes. Add fish stock and continue boiling until stock reduces by half.
Meanwhile, fill a medium saucepan with water and bring the boil, remove the top of the tomato cores and with a small knife, put a cross on the base. Place into boiling water. Meanwhile prepare another ice bath. Remove from water when the skin starts to lift and place into ice bath. When cool enough to handle, remove skin from tomatoes. Set aside.
When stock has reduced, strain the liquid from the solids into another saucepan and place on a medium heat. Discard solids.
To the saucepan, add diced tomatoes and continue to cook until they break down and soften, then use a stick mixer to puree. Strain into a clean saucepan and add lemon juice and sugar. Season with salt and pepper, to taste. Keep warm until ready to serve.
In the wok, heat 1 litre of oil to 180°C. Dice lobsters tail finely in to 1cm cubes.
In a small bowl, whisk 3 eggs and 5 drops of fish oil together, add spring onions and the 100gm of lobster tail. Pour the mixture into the oil in the centre of the wok. Turn the heat down and allow the omelette to cook for 1-2 minutes until the bottom is golden brown. Whilst omelette is cooking, whisk the other 2 eggs and the remaining fish sauce together, use this to fill any of the cracks in the omelette whilst cooking. When the egg appears to be cooked, use two flat steel spatulas to slowly fold the egg mixture into a cylinder. When golden, place on paper towel to drain off excess oil.
To serve, place omelette into the centre of a serving bowl and top with coriander and sliced chilli. Serve warm bisque in a serving jug to pour around the base of the bowl.
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