Lobster meat is tender and sweet, and requires very few ingredients to make it taste divine. This recipe brings out the subtle flavors of this beautiful shellfish.
It’s very easy to make & pairs well with a crisp chardonnay.
I like to make these baby lobsters in their shell because I love the coral color on the outside, but you could make then de-shelled and they taste just as good.
9-10 baby lobsters, deveined and in their shells
6-7 cloves of garlic chopped fine
1 Tablespoon unsalted butter
3 Tablespoons chicken stock (A stock cube dissolved in warm water will do)
½ Teaspoon Fresh crushed pepper powder
Salt to taste
Fresh chopped parsley
Heat a wok, melt the butter. Add the chopped garlic and sauté till light golden in color. Add the baby lobsters, pepper, salt and chicken stock. Cover with a lid and cook for 5-7 minutes or till lobster is cooked. Garnish with chopped parsley
Note: Chicken stock tens to be a little salty, so check for salt before adding.
This can be served as main course with tomato salsa, mashed potatoes and some warm bread.