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Chili Lobster Recipe by Chef Alex Chen

I recently had the opportunity to take part in a cooking class from Chef Alex Chen to learn more about PEI Lobster.

Chili Lobster Recipe by Chef Alex Chen
Chili Lobster Recipe by Chef Alex Chen

Did you now?

Lobster is good for you!

Chili Lobster Recipe by Chef Alex Chen

Low in fat and carbohydrates and high in protein, it’s an excellent source of vitamin B12 and heart-healthy Omega-3.

Chili Lobster Recipe by Chef Alex Chen

The PEI lobster fishery is Marine Stewardship Council (MSC) certified sustainable.

Chef Alex Chen’s Chili Lobster Recipe

Chef Alex’s special take on a signature Southeast Asian dish, Chili Crab, stems from the memories of his mother’s cooking.

While mud crabs are commonly used for this dish, Chef Alex’s takes hearty PEI lobsters.

Sautéed in a semi-thick sweet and savoury tomato and chili based sauce, this dish is best served with a side of toasted baguettes, paired with a crisp and chilled Riesling.

Ingredients (serves six)

  • 2 x 1.5lbs lobsters
  • 18g Vegetable oil
  • 75g Lee Kum Kee chili garlic
  • 45g rice vinegar
  • 125g Heinz ketchup
  • 10g fish sauce
  • 80g Thai crab paste in oil
  • 30g sugar
  • 4g kosher salt
  • 4g ginger – diced
  • 40g garlic – minced
  • 25g shallot – diced
  • 50ml water
  • 2 eggs – beaten

Directions

1. Freeze lobsters for 1 hour.
2. Remove lobsters from the freezer and split the lobster in half with a cleaver.
3. Remove the stomach sack from the lobster’s head and cut each half of the lobster body into 3 pieces. Crack lobster claws with a cleaver.
4. In a wok style pan, heat up vegetable oil until light smoke appears.
5. Add lobster to pan and fry the lobster for about 30 seconds. Remove lobster from pan and put aside.
6. Add in shallots, garlic and ginger, sweat for 30 seconds. Add in crab paste and chili garlic, cook for another 30 seconds. Add in rice vinegar, ketchup, fish sauce, salt, sugar and claws and cook for 3 min.
7. Add in water, add in the lobster body and cook for 2 more minutes. Add in egg, stir lightly. Cover for 30 seconds to finish cooking.
8. Serve hot with toasted sliced baguettes. Ensure each serving has lots of sauce!

Chili Lobster Recipe by Chef Alex Chen
Chili Lobster Recipe by Chef Alex Chen
Chili Lobster Recipe by Chef Alex Chen
Chili Lobster Recipe by Chef Alex Chen
Chili Lobster Recipe by Chef Alex Chen
Print Recipe
Chef Alex Chen's Chili Lobster Recipe
Chef Alex’s special take on a signature Southeast Asian dish, Chili Crab, stems from the memories of his mother’s cooking. While mud crabs are commonly used for this dish, Chef Alex’s takes hearty PEI lobsters. Sautéed in a semi-thick sweet and savoury tomato and chili based sauce, this dish is best served with a side of toasted baguettes, paired with a crisp and chilled Riesling.
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 2 1.5 pounds lobster tails
  • 18 grams vegetable oil
  • 75 grams Lee Kum Kee chili garlic
  • 45 grams rice vinegar
  • 125 grams Heinz ketchup
  • 10 grams fish sauce
  • 80 grams Thai crab paste in oil
  • 30 grams sugar
  • 4 grams kosher salt
  • 4 grams ginger diced
  • 40 grams garlic minced
  • 25 grams shallot diced
  • 50 mL water
  • 2 eggs beaten
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 2 1.5 pounds lobster tails
  • 18 grams vegetable oil
  • 75 grams Lee Kum Kee chili garlic
  • 45 grams rice vinegar
  • 125 grams Heinz ketchup
  • 10 grams fish sauce
  • 80 grams Thai crab paste in oil
  • 30 grams sugar
  • 4 grams kosher salt
  • 4 grams ginger diced
  • 40 grams garlic minced
  • 25 grams shallot diced
  • 50 mL water
  • 2 eggs beaten
Instructions
  1. Freeze lobsters for 1 hour
  2. Remove lobsters from the freezer and split the lobster in half with a cleaver.
  3. Remove the stomach sack from the lobster's head and cut each half of the lobster body into 3 pieces. Crack lobster claws with a cleaver.
  4. In a wok style pan, heat up vegetable oil until light smoke appears.
  5. Add lobster to pan and fry the lobster for about 30 seconds. Remove lobster from pan and put aside.
  6. Add in shallots, garlic and ginger, sweat for 30 seconds. Add in crab paste and chili garlic, cook for another 30 seconds. Add in rice vinegar, ketchup, fish sauce, salt, sugar and claws and cook for 3 min.
  7. Add in water, add in the lobster body and cook for 2 more minutes. Add in egg, stir lightly. Cover for 30 seconds to finish cooking.
  8. Serve hot with toasted sliced baguettes. Ensure each serving has lots of sauce!