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Chilli Lobster

Indo Chinese style Chilli Lobster Recipe

Lobster always evokes a sense of indulgence and that makes it the ideal choice during the festive season. The lobster meat is so succulent, juicy and sweet that it needs very little accompanying flavours.

Indo Chinese is one of our favourite cuisines, so today we have a Chilli Lobster. An excellent starter to serve at your parties and its fingerlickin good with sweet, spicy flavours coating the lobster pieces. You could serve it on a beautiful platter as shown or serve it inside the shell of the lobster if kept intact.

Chilli Lobster
Chilli Lobster


  1. 2 Lobster tails
  2. 1 medium red onion; diced
  3. 1 green bell pepper/capsicum; diced
  4. 1 tbsp butter
  5. 2 tbsp vegetable oil
  6. 1 inch ginger; julienned
  7. 1 large red chilli; sliced (less heat variety)
  8. 1-2 tbsp chilli sauce (depending on heat preferences)
  9. 1 tsp soy sauce
  10. ½ tsp Kashmiri chilli powder
  11. Salt; to taste
  12. 1 tbsp chopped coriander leaves; for garnish


  • Cook the lobster tails in salted boiling water till the shell turns bright red and the meat has just cooked. (Approximate timings would be 8-10 minutes for tails weighing 300gms)
  • Once cooked, cut lengthwise through the shell on the thinner side to pull out the meat in whole. Cut the meat into large cubes and keep aside.
  • In a large pan, heat the butter and oil.
  • Add the ginger, onions, bell peppers and chilli; sauté on high for a minute.
  • Next add the soy sauce, chilli sauce and chilli powder.
  • Mix well and add the lobster pieces.
  • Season with salt if necessary and mix well to combine. Saute on high for another 1-2 minutes.
  • Garnish with coriander leaves and serve warm

Note :–  Lobster meat turns rubbery if overcooked so make sure you taste in between and adjust cooking time accordingly.

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