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Yummy Lobster!

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Spicy Thai Lobster with Somtum

This is quite an extravagant dish as lobster is quite expensive. This recipe contains 3 elements, the lobster, the seafood sauce and a Somtum salad to go with it.

Please watch my YouTube video to see how this is done


  • 1 whole  Lobster . Separate some meat  shredded to put with the sauce and the tail keep intact in one piece.

  • 1 ½ cups diced Mushrooms.

  • 3 knobs of Butter.

  • 1 .5 cup of diced Tomatoes

  • 4 tbsp minced Shallots/ Red Onion

  • Salt and Pepper. 

  • 1 shot Brandy

  • 1 shot Port

  • 1 cup Double Cream

  • 1 tbsp grained Mustard and 1 tbsp Dijon Mustard.

  • 2-3 tbsp chopped Parsley


Method - How to prepare lobster

  1. The kindest way to dispatch a live lobster is to use a sturdy, sharp knife and push the tip firmly and quickly through the centre of the cross on its head, – this should kill it instantly.

  2. Place in boiling water for a few minutes or until the lobster turns orange colour. Don’t leave it longer or it will overcook!

  3. Remove and place it to rest until cool

  4. Remove claws, legs and tail as shown in the video.

  5. Put aside


Step 1

Put lobster into the fridge to sleep. And then put knife to cut on the cross of its head to kill it humanely. 



Cook lobster for 8 minutes in boiling water.


Step 3

Remove lobster meat from the shell, keep the tail shell intact. Slice lobster meat down the middle and check for and remove any dark veins. Keep this tail aside. And continue remove the lobster meat out from claws and legs. Transfer meat to a mixing bowl. The 1 piece tail will be the star of our dish when plate up. And the chunky meat from claws and legs will be mixing with the sauce in later steps.


Step 4 (pasta)

Boiled pasta in the cooked lobster water for 10 minutes. Once cook put aside for a bit and We will use this pasta to mix with the sauce to put in the shell to serve.


Step 5 (Sauce)

Place 1 tablespoon butter in the skillet over medium heat; add  cream and cook until cream is bubbling then add precook mushroom and onion/ shallots and pinch of salt. Cook and stir until shallots soften, 3 to 4 minutes. Add tomatoes cook stir until soft for 3minutes. Add dijon and grain mustard stir until well blend. Pour in Brandy and port to cook and stir until sauce begins to thicken and turn bubbly, add lobster meat to cook for about 2 minutes. Stir in parsley.

Step 6

You can use the sauce pour over our lobster tail and serve. Or cook the pasta and fold in with the sauce and serve pasta and sauce in the shell.

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