Lobster Rice (Com Tom Hum)

Sometimes you want to impress family and friends with a fancy dish, but it's gotta be simple enough to pull together. Well nothing beats serving lobsters in terms of fancy meals.  And here I have a rice with lobster dish that will make everyone happy. Oh, it so happens that the lobsters were on sale too. Yay to keeping things under budget!

lobster rice

RECIPE for 4 servings.

2 fresh lobsters (about 2.5 - 3 lbs), chopped into 2-inch sections
4 cups cooked white jasmine rice, placed on large serving platter
½ cup chicken stock
5 stalks of scallions, cut into 2-inch portion
2-inch piece of ginger, julienned
2 tsp garlic, minced
2 tsp shallot, minced
3 tablespoons cooking oil


Sauce, combine the ingredients well in a bowl:

2 tablespoons oyster sauce
2 tablespoon fish sauce
1 teaspoon fresh ground pepper
1 tablespoon sugar
2 tablespoon Shaoxing cooking wine


Dipping sauce

3-4 wedges of fresh lime or lemon

Fresh ground pepper and salt mix


Ask your fish monger to prepare the lobsters. Cook immediately once you get home to get the best flavors. Lightly pre-crack the lobster claws. Blot the lobster dry with paper towels.

In a wok or deep skillet, heat up 3 tablespoons of cooking oil. Stir-fry the ginger, garlic, and shallots until aromatic and drop in the lobster. Stir continuously until they start turning red in just 2-3 minutes, then add in the sauce, follow by the stock. Continue to stir and coat the sauce nicely, then cover the wok/skillet with lid and wait for 2 minutes or until the lobster pieces are cooked through.

Remove the lid and add the chopped scallions. Transfer the lobster onto large platter of steamed rice. Serve immediately.