Soi38 Baked Lobster Hot Pot with Vermicelli


Preparation time

Cooking time


1 x 200g Ferguson Australia raw lobster half
500g dried vermicelli (bean thread)
1.5 cup stock (prawn, chicken or vegetable)
1 Tbsp Ferguson Australia lobster oil
1 Tbsp chilli jam
60ml fish sauce
1 tsp black pepper
2 slices fresh ginger
1 cup chopped Asian celery or celery leaves
1 cup spring onion, green and white parts cut to one-inch lengths
4 slices of long red chilli

Soi38 Baked Lobster Hot Pot with Vermicelli

Soak vermicelli at room temperature, cold tap water, for approximately 30 minutes.

Meanwhile, pour half of the stock into a saucepan that has a lid and is large enough to fit the half lobster. Add lobster oil, chilli jam, fish sauce and black pepper.

Bring the sauce to a boil. Add the thawed Ferguson Australia raw lobster half and place the lid on. When the lobster is partially cooked (approx. 4-5 minutes), add the noodles and stir.

Once the noodles have absorbed the liquid, add the ginger and remaining stock and stir. Add more stock or water if required.

After 5 minutes add Asian celery, spring onions and chilli.

Recipe by SOI38 Executive Chef Terry Intarakhamhaeng

Chef’s message
SOI38 Executive Chef Terry Intarakhamhaeng wants you to try your hand at hot pot at home. While the concept may seem complicated, you can recreate this recipe with the right shopping list and five simple steps. Here, the vermicelli soaks up the delectable stock and lobster juices, heightened by the additional aromatics.

Vermicelli bean thread rice noodles become transparent when cooked and their silken texture can be attributed to their composition of corn, mung bean and pea starch. They offer a brilliant alternative to typical rice or egg noodles, with a bonus chewy texture.

Chef Terry recommends cooking the lobster half by adding it to the pot with a handful of the ingredients and half the stock before adding the noodles, to prevent overcooking.

Ferguson Australia catches the highly prized Southern Rock Lobster in the Southern Ocean off the coast of South Australia, where the species feeds in the nutrient-dense waters to develop its signature sweet, firm flesh with a lingering richness.

These vacuum-sealed lobster halves make cooking this species at home all the more approachable; all you need to do is place the product in the fridge overnight to thaw. Cut, cleaned, packaged and frozen on the same day, your SOI38 Baked Lobster Hot Pot will reward you in spades for choosing the best seafood available.

Adelaide’s award-winning Soi.38, aptly named after the address of a famous street food market in Bangkok, showcases the dishes of Thailand’s regions, history and ethnic minority groups. Other recipes are sourced from historical records and handed down through family lines. Ferguson Australia are proud to supply fresh seafood to this celebrated Adelaide hospitality institution.