Lobster With Chili Sauce
Serving lobster as a starter is a great way to begin a dinner party and it need not be expensive. Only three frozen lobster tails are used here to serve six people.
You need:
3 uncooked lobster tails, thawed
4tbs of honey
2tsp chili sauce
150ml dry white wine
1tsp grated ginger
1tsp cornstarch
2tsp water
2 zucchini, cut into strips
2 carrots cut into strips
1 small chili, deseeded and finely sliced
*Remove the flesh from the tails and slice each piece into six. Reserve the shells to make stock.
Mix together the honey, chili sauce, wine and ginger. Put half the mixture in a shallow pan, bring it to the boil and then add the lobster. Simmer for 4 minutes and remove from the heat.
Lift out the lobster with a draining spoon, allow it to cool and then chill in the refrigerator.
Steam the carrots in a microwave until tender and then refresh them in iced water. Drain thoroughly and add to the zucchini. Chill in the refrigerator until needed. Add the second part of the honey mixture to the pan.
When you are ready to serve, arrange the lobster slices on a bed of carrot and zucchini strips on individual plates. Make a paste of the cornstarch and water and stir this into the sauce. Bring the sauce to the boil while stirring and then add the sliced chili.
Once the mixture has thickened, spoon it over the lobster and serve immediately. Garnish with a few cilantro or parsley sprigs to make it look nice, or even a couple of cos lettuce leaves.
*At first sight this may look difficult, but it's easy if you first use scissors to cut down either side of the thin membrane under the tail.
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