Singapore Chili Lobster Tail Recipe

Prepare lobster tails

Using kitchen shears, cut down the top of each lobster shell lengthwise from the open end to the base (do not cut through the tail fan). Gently pry the shell open and lift the meat, keeping it attached at the base, and rest the meat on top of the shell (butterfly). Pat the meat dry with paper towels. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Sear lobster tails

Heat 1 tablespoon vegetable oil and 2 tablespoons unsalted butter in a large heavy skillet over medium-high heat until butter foams. Place lobster tails meat-side down and sear for 1–1 1/2 minutes until lightly golden. Turn tails over and sear shell side for 30–45 seconds. Transfer lobster to a plate and tent loosely with foil. Reserve skillet and any fond for sauce.

Prepare sauce base

In a small bowl whisk together 1/2 cup water or low-sodium chicken stock, 1/2 cup tomato ketchup, 2 tablespoons sambal oelek (or chili paste), 2 tablespoons sweet chili sauce (if using), 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar and 2 teaspoons sugar until combined. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and set aside.

Sauté aromatics

Return the skillet used for searing (wipe if excessively burnt but keep browned bits) to medium heat and add 2 tablespoons neutral oil. Add finely minced shallot and cook 1–2 minutes until translucent. Add 6 cloves minced garlic, 1 tablespoon minced ginger and the chopped bird’s eye chilies; cook, stirring, 30–45 seconds until fragrant but not browned.

Cook sauce

Pour the prepared sauce mixture into the skillet, scraping up any browned bits. Bring to a gentle simmer over medium heat and cook 2–3 minutes to meld flavors. Stir the cornstarch slurry and slowly whisk into the simmering sauce; simmer 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning: add up to 1/2 teaspoon salt or more sugar for sweetness as needed. Reduce heat to low.

Finish sauce with butter and egg

Whisk 2 tablespoons unsalted butter into the sauce, one piece at a time, to enrich and slightly thicken the texture. Remove the skillet from heat briefly and, with the sauce gently bubbling on low, slowly drizzle the beaten egg (1 egg) into the sauce while stirring continuously to create fine silky ribbons (this gives the classic smoothness to the Singapore chili sauce). Return to very low heat for 10–15 seconds; do not boil or the egg will scramble.

Coat lobster with sauce

Return the seared lobster tails to the skillet meat-side up and spoon the hot chili sauce generously over the meat. Turn heat to low, cover loosely, and let the lobster warm through and finish cooking in the sauce for 2–3 minutes or until internal temperature reaches 125–135°F (52–57°C) for tender meat. Do not overcook.

Final seasoning & garnish

Remove skillet from heat. Stir 1/2 teaspoon sesame oil into the sauce for aroma. Spoon the sauce and lobster onto a warm serving platter. Sprinkle with sliced green onions, chopped cilantro and toasted sesame seeds. Serve immediately with lemon wedges on the side.