Steamed Lobster with ginger, spring onion, chilli & soy


Preparation time

Cooking time


2 x 200g Ferguson Australia raw lobster halves
2 spring onions finely sliced + extra for garnish
1tbsp soy sauce
1tbsp ketchup manis
1tbsp sweet chilli sauce
20gm ginger cut into match sticks
1 small red chilli finely sliced
ΒΌ bunch coriander
Olive oil for drizzling
1-2 cups Steamed long grain rice
Sliced chilli, chilli oil and extra soy sauce to serve
1 bamboo or metal steamer with lid

Steamed Lobster with ginger, spring onion, chilli & soy

Place lobster halves, shell side down, flesh side up, on a bowl or plate with a low lip which fits inside your bamboo or metal steamer basket.

Bring a large pot of water to the boil. Choose a pot upon which a steamer will fit firmly and safely.

Combine ketchup manis, soy sauce and sweet chilli sauce. Spoon over lobster halves. Top with ginger, chilli, spring onion and coriander.

Place bowl with lobsters into the steamer basket and place over the pot of boiling water. Firmly secure lid of the steamer basket.

Steam for 6-7 or until the lobster shell is bright orange and the flesh is opaque.

Top with spring onion, coriander, and a squeeze of fresh lemon juice.

Serve with steamed rice, spooning over any dressing which is in the bottom of the steamer bowl. Place sliced red chilli, chilli oil and soy sauce on the side.