Recipe: Pan-Roasted Slipper Lobster Salad

We're experiencing yet another heatwave in Malaysia, and it can get unbearably hot. All I want to eat for lunch is a simple, refreshing salad with a glass of cold orange juice.

Pan-Roasted Slipper Lobster Salad

The good thing about salads is that you don't have to spend hours in the kitchen preparing it. For this salad, I used butterhead lettuce (simply wash and set aside) and halved some cherry tomatoes. The slipper lobster is pan-roasted with some salted butter, shallots, crushed garlic and lemon thyme (one of my new herb purchases :)). Slipper lobsters, like any other seafood requires very little cooking or else the meat will turn rubbery. A squeeze of lemon juice gives it a nice, zesty finish.

I kept it simple (and easy) by dressing the salad leaves with the juices from the pan, but by all means dress it with your favorite vinaigrette. Really delicious, and I loved the juicy, taut slipper lobsters.

For those living in KL/Selangor, you can buy premium frozen slipper lobster from MySeafoodMart.com or in certain supermarkets that they supply to - please see their Facebook page here. You can also read more about them here.

A simple, luxurious salad

Pan-Roasted Slipper Lobster Salad
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 6-7 minutes
Serves 2

Ingredients
1 butterhead lettuce, peeled and washed
6 cherry tomatoes, cut in half

6-8 slipper lobster (about 250g), pat dry
3 tbsp salted butter
1 tbsp extra virgin olive oil
2 shallot, finely chopped
1 clove garlic, peeled and crushed
2 sprigs lemon thyme, leaves only
A splash of ginger or white wine
Salt and freshly ground pepper, to taste
2 slices of lemon


1. In a large saucepan, melt butter with the olive oil over medium heat. Add the shallot and crushed garlic and cook for 2-3 minutes, until shallots are softened.

2. Add the slipper lobster, thyme and a splash of ginger wine/white wine, and cook for 1 minute, then flip over to cook for another minute. The meat is ready when it turns opaque. Season to taste with salt and black pepper. Remove the garlic from pan.

3. Place lettuce on plate, then top with slipper lobster and the juices, and garnish with cherry tomatoes. Squeeze lemon juice over the salad and enjoy!


Note: Do not overcook the slipper lobster or else the meat will turn rubbery.

I am linking this to Little Thumbs Up (June 2014: Butter) hosted by Jozelyn of Spice Up My Kitchen.


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