Sunday, May 20, 2007

Panfried Rock lobster with butter, served with baby desiree potatoes in lemon juice and italian parsley

Finally back to posting after a long silence. Been travelling in Shanghai and Taiwan for a conference interpreting assignment and have been dead busy after I got back on May 2. I did not really have the mood to cook after I got back from Taiwan.

Anyway, my friend/interpreter Sam bought some rock lobster meat for me from Sabah (East Malaysia), and I managed to squeeze time to cook them amidst my busy schedule, as he and I are flying to Singapore this coming Monday, May 21, for another conference interpreting assignment in Singapore (can't wait to try the chili crabs!).

Mom cooked two other veggie dishes and I also made the Asian marinated beef steak salad that I last posted before this post. The Asian marinated beef steak salad is a fool-proof dish as it never fails even though I've made it for 3 times. And the beauty is that you can always adjust to your taste bud.

Recipe for pan-fried rock lobster meat (also known as balmain bug in Australia) with butter, served with baby desiree potatoes in lemon juice and italian parsley


About 10 pieces of shelled rock lobster meat
5 baby desiree potatoes (or any waxy potatoes), boiled, peeled and cut into halves
2 stalks of italian parsley, finely chopped
2 tbsp lemon juice
Shredded lemon peel (1 tsp)
Salt and ground black pepper to taste

2 cloves of chopped garlic
1 tsp of honey


1. For the rock lobster, marinate the rock lobster meat with a little salt and gound black pepper. Pour away any access water and pan fry with about 50g of butter. Fry till rock lobster meat becomes brown and dish out.

2. Put the halved boiled and peeled baby potatoes into the same pan, add garlic and chopped italian parsley and lemon peel. Put in pinch of salt, groud black pepper to taste, and honey. Fry till brown and dish out to serve with the rock lobster meat.

Here's the unorganized version of the Asian marinated beef steak salad recipe:

1. Marinate the steak with finely chopped ginger, 1 tbspoon of soy sauce, 1 tbspoon of peanut oil and freshly ground black pepper for about 30 mins.

2. While waiting, toast a handful of pistachios (deshelled) in a pan on the stove for about 5 – 8 mins. Leave to cool and chop the pistachios into smaller pieces. You can also use roasted almonds (roast in the oven) but I find that pistachios taste better.

3. For the dressing, you need 3 cloves of chopped garlic, juice from one lime, 1 tbsp of soy sauce, 1 teaspoon of organic cane sugar.

4. Pan fry the steak on both sides for about 5 mins on each side (medium rare), well done about 8 mins I think on each side. Pour all the marinate into the pan when its almost done. Dish out the steak, leave to cool, and slice thinly.

5. Then pour in about 2 tbsp of peanut oil, fry the garlic and pour in the soy sauce and cane sugar into the juices of the steak in the pan. Then add in the lime juice. If you like it hot, you can put in chopped red chilies.

6. For the salad, you need 2 cups of watercress leaves, 2 stalks of coriander leaves, thinly sliced onion rings and chopped cherry tomatoes if you like. Toss the salad dressing in the pan with the leaves, onion rings, tomatoes and the thinly sliced steak. Sprinkle with the pistachios and enjoy!

Additional recipe:
Angel hair pasta with garlic, chili flakes, button mushroom, white wine and king prawns and toasted pine nuts. (picture can be seen in the previous post, but without king prawns)


Angel hair pasta enough to serve for 4 persons
1/4 cup of toasted pine nuts (toast them lightly in a pan on the stove)
5 cloves of garlic, crushed

10 medium white button mushrooms, sliced
1/2 teaspoon of dried chili flakes

one bunch of italian parsley, about 5 - 8 sprigs, chopped

12 king prawns, cleaned, shelled and deveined
1/2 cup of extra virgin olive oil

1/2 cup of dry white wine (optional)

salt and freshly ground black pepper to taste
shredded parmesan cheese


1. Boil pasta in water until tenderly cooked, usually takes about 10 - 15 minutes for angel hair pasta. Dish them out when done.

2. Fry the olive oil with garlic and chili flakes, put in the sliced mushroom then followed by the white wine and prawns. Sautee for about 8 - 10 minutes and put in the pasta, fry for another 2 or 3 minutes until evenly mixed.

3. Put in the chopped italian parsley, dish out the ready pasta and sprinkle with the toasted pine nuts, parmesan cheese and fresh chopped italian parsley (for garnishing) before serving and enjoy!

No comments: