Thai Style Clearwater Split Lobster with Asian Vinaigrette
4 Clearwater Split Lobster, thawed as per instructions 2 cups papayas, under ripened, cut in julienne strips 1/2 cup vegetable oil, divided in half 1 tsp ginger, minced 1/5 cup rice vinegar 2 tbsp lime juice 1 tbsp honey 2 tbsp green onions, sliced thinly 1/2 bunch cilantro 1/2 piece small red chillies, sliced thinly 1/2 tbsp sugar 1 tsp chili paste 1/4 tsp salt pinch of black pepper
1. Preheat oven to 200oC (400oF). Remove Split Lobsters from packaging and place on an ovenproof tray, flesh side up. 2. Rub the lobster meat with oil and season with salt and pepper. 3. Turn oven to broil and place lobsters under broiler for 2 minutes, until lobster meat is partially cooked. 4. Remove tray from oven and allow to cool slightly. 5. Make the Asian Vinaigrette by mixing together remaining oil, with vinegar, water, honey, lime juice, chili paste, sugar and ginger and “paint” the exposed meat of each split lobster generously. 6. Place lobsters back under broiler for 2 minutes or until hot through and flesh is fully cooked. 7. Toss remaining Asian Vinaigrette with papaya, cilantro, chilies and green onions.
Serve papaya salad with the split lobster and plain, steamed rice.
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