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Albrolhos Western Rock Lobster, in the style of Chili Crab Pasta

By Chef Peter Rollinson

Ingredients 

  • Western Rock Lobster Tail (approx. 400g each), chopped into small rough pieces: 3 tails

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​​Onion Garlic Paste​​​​

  • Onion (finely chopped): 2
  • Garlic (finely chopped): 12 cloves
  • Dried Chili Flake: 1 tbsp
  • Vegetable Oil to Cover: 150ml
  • Spring Onion (finely sliced): 200g
  • Whole Eggs, whisked together and placed into squeezy bottle: 10
  • Blanched Capellini Pasta: 1.5kg
  • Coriander Leaf (finely sliced): 100g​
  • Chili Crab Sauce: 120ml​​​

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​​Rempah

  • Large Red Chili (seeds removed): 300g

  • Garlic (peeled): 180g

  • Shallot (peeled): 300g

  • Galangal (chopped): 120g

  • Fresh Turmeric: 90g

  • Young Ginger: 210g

  • Lemongrass: 2.5 sticks

  • Vegetable Oil to Blend

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Sauce to Cook Rempah

  • Tomato Ketchup: 300g

  • Light Soy Sauce: 38ml

  • Maggi Seasoning: 19ml

  • Rice Vinegar: 38ml

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Tomato Sauce Base

  • Garlic (peeled): 60g

  • Onion (diced): 1.25

  • Large Red Chili (seed removed & chopped): 5

  • A10 Tin Pronto: 1

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The Finished Sauce

  • Tomato Sauce Base: 750g

  • Rempah Sauce Base: 500g

  • Chicken Stock: 1L

  • Sesame Oil: 1 tsp

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Directions

  • Warm 120ml chili crab sauce in a saucepan (for pasta). Keep warm.
     

  • In a cold pan, add 1 tbsp onion–garlic paste. Heat until fragrant and translucent.
     

  • Add chopped lobster (20–30g per portion for 10 pax). Sauté 30 sec to seal.
     

  • Stir in 100ml chilli sauce. Cook until lobster is just cooked through.
     

  • Add spring onions and a little chopped coriander.
     

  • Reheat pasta, toss in the warm sauce from step 1.
     

  • To serve: Plate pasta, spoon over lobster chili crab sauce. Garnish with micro
    coriander and viola petals.
     

  • Rempah Paste: Blend all rempah ingredients with oil in Vitamix. Cook in saucepan
    over low heat until fragrant, dry, and oil separates.
     

  • Sauce Base: Add sauces to the cooked rempah. Cook 5 minutes, remove from heat.
     

  • Tomato Base: Sauté onion, garlic, and chili until soft and fragrant. Add Pronto,
    cook over low heat until water evaporates.
     

  • Finish: Measure out required amount of sauce, blend together until smooth.

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