2 live lobsters, 700 g each
200 g crab meat
100 g dried shrimp. Soaked in 1 cup water for 20 minutes & drained
25 g dried chilli flakes
100 ml chilli oil
10 spring onions, sliced (white part only)
½ bulb garlic, minced
½ tablespoon sugar
1 tablespoon oyster sauce
1 teaspoon salt
½ tablespoon fish sauce
500 ml vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To kill the lobsters humanely, place them in the freezer for one hour. Remove the lobsters from the freezer and bring to room temperature.
Pour vegetable oil in a wok and bring to medium heat, fry the garlic and spring onion until fragrant. Now add crab meat, shrimps, sugar, oyster sauce, salt and fish sauce. Stir then reduce heat to a low simmer for 30 minutes stirring every 5 minutes. Lastly add chilli oil, stir and simmer for a further 5 minutes.
You can use this sate sauce as a dipping sauce for noodle soups or add to
Turn the lobsters upside down on a chopping board, and slice them in half lengthways from the tail to the top of the head. Use a sharp knife to split the claws only on the side that will be turned up on the grill.
Place each half lobster, meat side down, on a grill that has been pre-heated to a medium temperature.
Grill for 7 minutes then turn the lobster halves over and baste the lobster meat with the sate sauce and grill for a further 7 minutes.
Serve grilled lobster with a wedge of lemon.
Refrigerate left over sauce in an airtight container for later use.