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Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Monday, 11 April 2011

RECIPE: Lobster Stir Fry with Sweetcorn and Spicy Papaya

Born out of sheer laziness and the fact that I had a cooked lobster in the fridge, I decided to make a departure from the usual temptation to make a simply homemade mayonnaise to accompany my lobster and instead add some sweet and spicy Asian flavours to my little lobster friend.

My store cupboards are better stocked than any supermarket on earth, variety wise. 4 different kinds of soy sauce, sauces, dips, salts and chutneys... Chutneys being one of my all time favourite things on the planet to eat with cheese but also to use in cooking. This time I turned to a new chutney that I had not yet tried 'Geeta's papaya and orange chutney' - An absolute bloody revelation. I have long been a lover of their 'lime and chilli chutney' which I use on literally EVERTHING (yes, including cheese - so sue me!) and so I bought the papaya and orange chutney, saving it for the perfect opportunity to try it... and my friends, today was that day!

Gently spiced with cumin, coriander, subtle chilli heat and cardamom pods, the sweet and fruity flavours of the papaya and citrusy orange create a marriage made in heaven with the delicate flesh of the lobster. So without further ado, here is the simple recipe;

Lobster Stir Fry with Sweetcorn and Spicy Papaya

1 medium sized cooked lobster (at fishmongers or supermarket), cut into chunks
1 cob of corn, kernels cut off using a sharp knife
4 spring onions, sliced in elongated diagonal strips
2 heaped tablespoons of Geeta's papaya and orange chutney
1 generous handful of fresh coriander, roughly chopped
1 tablespoon of light soya sauce
Juice of half a lime
Cooking oil

In a large pan over a medium to high heat, drizzle a little oil and lightly sautee your sweetcorn kernels until they start to cook through. You will see the change when the stop looking mily and opaque and become softer and shinier in colour. Next add your spring onions and give the mix a quick stir. Add your lobster, chutney, lime juice and soya sauce and stir well to ensure the chutney and soy make a sticky glaze for the lobster. Lastly add in the freshly chopped coriander, stirring once more and plating the contents of your pan immediately. Remember that you only need to quickly re-heat the lobster as it is already cooked and cooking it for longer than necessary will make it tough and inedible.

Serve with your favourite kind of noodles or some plain steamed rice. Absolutely delicious... But as a reallly delicious alternative, you can place some of the lobster stir fry into a nice tortilla wrap and tuck in to the ultimate indulgence!

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