Wok-baked Australian Lobster With Superior Stock Recipe

Roast shells

Preheat oven to 425°F (220°C). Split lobster shells if not already broken; place shells, any body parts, and heads on a roasting tray. Drizzle with 1 tablespoon olive oil and roast 12–15 minutes until shells deepen in color. This step intensifies flavor for the stock.

Sweat aromatics

While shells roast, heat a large stockpot over medium heat. Add 1 tablespoon olive oil, then add chopped carrot, celery and halved onion. Cook, stirring, 6–8 minutes until softened but not browned. Add smashed garlic and tomato paste; cook 1–2 minutes to remove raw tomato taste.

Deglaze and simmer

Add the roasted shells to the pot. Pour in white wine and allow to reduce by about half (2–3 minutes). Add water, bay leaf, peppercorns, thyme and parsley stems. Bring to a gentle simmer, reduce heat to low and cook uncovered for 30–40 minutes, skimming foam occasionally. Do not boil vigorously.

Strain and reduce

Strain stock through a fine-mesh sieve into a clean pot or bowl, pressing gently on solids to extract liquid. Discard solids. Return the strained stock to the pot, season with 1 teaspoon salt and 1/2 teaspoon sugar. Simmer until reduced to about 500–600 ml (concentrated 'superior' stock), roughly 15–25 minutes depending on starting volume and desired intensity. Taste and adjust seasoning; keep warm.

Clean and split

If not already prepared, rinse lobster under cold water. Using kitchen shears and a sharp chef’s knife, split the tail lengthwise and halve the body to expose meat. Crack any larger claws if present. Pat lobster pieces dry with paper towels.

Season

Lightly season lobster meat with kosher salt and freshly ground black pepper on all exposed surfaces.

Pre-sear

Heat a large wok over high heat until smoking point. Add 2 tablespoons vegetable oil and 2 tablespoons butter. When butter foams and oil shimmers, place lobster pieces meat-side down (shell side up if halves) in the wok in a single layer. Sear 1–1.5 minutes to get color; turn and sear the shell side briefly 30–45 seconds. Do not overcook—lobster will finish in the wok with the stock.

Add flavorings

Push lobster to one side of the wok. Lower heat to medium-high. Add Shaoxing wine to deglaze the pan, scraping browned bits. Add light soy sauce, oyster sauce and the warm superior stock (approx. 150–200 ml to start). Spoon the sauce over lobster pieces. Add 1/2 teaspoon sesame oil.

Reduce and thicken

Bring the liquid to a gentle boil and simmer 2–3 minutes so lobster cooks through and absorbs the stock flavor (internal temperature about 140–145°F/60–63°C). If you prefer a glossy, slightly thicker sauce, stir the cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to recombine and drizzle into the wok while stirring. Cook 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust: add up to 1/2 tsp sugar if needed to balance.

Finish and garnish

Turn off heat. Scatter sliced spring onions, cilantro leaves and thin red chile over the lobster. Spoon sauce over the meat. Add a final drizzle of sesame oil if desired and squeeze lemon or lime wedges over the dish tableside.

Serve

Transfer lobster to a warmed serving platter, spoon remaining sauce from the wok over the pieces, and serve immediately with additional lemon/lime wedges and steamed rice or crusty bread to soak up the superior stock.