Whole Lobster With Chili-Celery Sauce is made with pan-fried lobster topped with a homemade sauce using galangal, chili, celery, and cashew nuts. This dish is served with steamed rice or can be eaten as a main course by itself.
During a family vacation to Bali in Indonesia, I came across the Whole Lobster with Chili-Celery Sauce that made me rethink my traditional approach to cooking lobsters. Bali, of course, is famous for its terraced rice plantations, although there are also a variety of spices, fruits, and nuts that are grown there. But the essence of most Balinese cuisine is the spice base (known as basa gade). In fact, this blend varies with every chef. It consists of chili, shallots, aromatic ginger (kencur), galangal, and bay leaves. These ingredients are complemented with spices such as black pepper, nutmeg, lemongrass, cloves, turmeric, coriander seeds, and candlenuts.
The secret ingredient:
On that balmy, moonlit night, our outdoor chef prepared freshly caught rock lobster over a hot charcoal wok. Watching him toss fresh ingredients and mix his sauces was like watching the artistry of a master wok chef. Thus, the aroma that emanated from the freshness of their locally grown ingredients was priceless. I pestered him (through a translator), and I managed to decipher that his basa gade was mixed shrimp paste (sambal). That savory lobster is still a memory of a wonderful evening, on a distant sultry shore.
Being fortunate enough to live in the San Francisco Bay Area, I have access to fresh live lobsters, and believe me, when it comes to seafood, freshness matters. I remember going to the wet markets in Chennai and Singapore, where the locally- caught produce would sell out by 9 or 10 A.M. But in the US, where 70% of our seafood is imported, freshness is a matter of perspective. Moreover, if the product is handled well and frozen immediately, then the freshness is not lost.
Balinese-style Whole Lobster with Chili-Celery Sauce:
I created the Whole Lobster with Chili-Celery Sauce recipe based on what I ate on the long-lost evening, deducing the flavors through my choice of ingredients. Besides the absent outdoor setting and the charcoal-based wok, I think that I have cracked the code for this quick and easy dish. For instance, the celery and cashew nuts add a slightly different taste, but I think that they temper the spicy mix and round out the flavor of the lobster.
Additionally, cooking a whole lobster need not be like an unsolved puzzle. But if you do not get fresh seafood in regular supermarkets, frozen seafood can still be prepared well to taste as close as possible to the fresh ones. Furthermore, whether it is the crab or the lobster as crustaceans go, the principle of cleaning and cooking them are the same. Finally, let me talk a bit more about the various aspects of cleaning and cooking whole lobsters.
Frequently Asked Questions:
- How to clean whole lobsters at home?
- Use a sharp knife to cut the head off.
- Then, use kitchen shears to clip the legs. Both the claws must be cracked a little so that the marinade flavors the meat.
- Use the shears to slit open the back of the head. Clean the insides under cool running water. The head has very little meat, but it is still not worth discarding it.
- Slit the tails using the shears longitudinally. Wash the inside of the tail under running water. You need not split the tail into two. Optional: I like to trim the smaller flippers and sharp parts of the shell on the sides of the lobster tails, especially if I am stir-frying them for my kids.
2. How to cook whole lobsters at home?
You can make a gravy using whole lobsters, grill or even deep fry them. This recipe is a Balinese dish that must be consumed the day it is made.
3. What is the cooking time for lobsters?
If you choose to boil them, then it depends on the size of the lobsters, but it would fall in the range of 12-22 minutes. Grilling the whole lobster would take around the same time depending on the temperature. As for stir-frying whole lobsters, it takes approximately 15 minutes for the whole lobster. If the heat is too high, then reduce the cooking time. Overcooking lobsters would make the meat tough and rubbery to eat. Even though you want the meat to be juicy and succulent, you must cook the meat thoroughly.
4. How to cook frozen whole lobsters?
Frozen lobsters must be thawed for a couple of hours and then marinated for an hour before grilling or stir-frying. The shell of the lobster can also be cracked a little to allow the juices of the marinade to seep in for an enhanced flavor.
5. Would baking or boiling lobsters taste better?
As a personal preference, I enjoy grilled or stir-fried lobsters. Boiling seems like an easy option, but it loses its flavor because when you boil it, the meat is cooked without the flavors seeping into the lobster. Baked lobsters are the same as grilled; they are both simply delicious.
How to make Whole Lobster with Chili-Celery Sauce:
- Clean the lobster (per instructions) and wash thoroughly.
- Marinate the lobster for half an hour.
- Add peanut oil to the hot wok. Gently fry the whole lobster for 7 minutes on each side for a total of 15 minutes. Drain on a kitchen paper and keep aside.
4. Using the fried oil in the wok, add the galangal and green chilis. Sauté for a few seconds. I did not use the sambal paste in this recipe; it is optional.
5. Add the celery and sauté for a minute.
6. Add the peppers and sauté for a few seconds.
7. Now add the sugar, cashews, and chive buds. Toss the lobster in and add the sauce ingredients. Give a quick stir-fry and serve hot with steamed rice.
For more seafood ideas, check out my recipes for Dungeness Crab Recipe, Cilantro Fish and Prawn Popiah.
1. Pan-fry the whole lobster with some oil on both sides, ensuring that it is red in color or cooked through.
2. Cornstarch slurry made with cornstarch and water can be added to the sauce mixture and heated if you prefer a thicker sauce.
Whole Lobster with Chili-Celery Sauce
Equipment
- 1 Wok stovetop
Ingredients
For the lobster marinade:
- 1 tbsp rice wine (Mirin)
- 1 tsp salt
- 1 tbsp garlic minced
For the stir-fry:
- 2 Thai green chili minced fine
- 1 tbsp galangal peeled, minced fine
- ½ tsp brown sugar
- 1 stick celery chopped
- ½ bell pepper chopped
- a few chive buds chopped
- 3 tbsp peanut oil
- 2 tbsp whole cashew nuts toasted
For the sauce:
- 3 tbsp soy sauce
- 1 tbsp sweet chili sauce
- 1 tbsp hoisin sauce
- 1 tsp lime juice
- ½ tsp white pepper powder
Instructions
How to stir-fry the lobster:
- Clean the lobster (per instructions above) and wash thoroughly. Marinate the lobster for half an hour.
- Add peanut oil to the hot wok. Gently fry the whole lobster for 7 minutes on each side for a total of 15 minutes on medium heat. Drain a kitchen paper and keep aside.
- Using the fried oil in the wok, add the galangal and green chilis. Sauté for a few seconds.
- Add the celery and sauté for a minute.
- Add the peppers and sauté for a few seconds.
- Now add the sugar, cashew nuts, and chive buds. Toss the lobster in and add the sauce ingredients. Give a quick stir-fry and serve hot with steamed rice.
Notes
- Galangal is a kind of ginger that is unique to South East Asian cuisine. It has a distinct flavor. You could use ginger instead if you cannot find it.
2. Chive buds are sold in Asian stores. Regular chives can be used too.
Nutrition
Thank you for showing how to cook whole lobsters! So helpful!