1. 2 lobsters (Boston Lobster/Australian Lobster), 800g -1.2kg
2. 1½ cup rice (soaked overnight preferred)
3. 1 litre chicken stock
4. 2 litres water
5. 50g dried scallops
6. 1 ginger, 2/3 into slices 1/3 julienne
7. spring onions (sliced chopped)
8. Salt to taste
1. Cut 2 lobsters into halves. Remove claws and seperate halves
2. In a claypot, bring 1 litre chicken stock and 1 litres water to a boil
3. Add in 50g dried scallops and slices of ginger
4. Gently poach the lobster claws for 2-3 minutes
5. Remove lobster and place in a water bath to cool.
6. Once cooled, remove flesh from claws. 
7. Put the claw shells in a muslin bag, and place into the stock
8. Simmer 45 minutes with the rice 
9. Cook till rice expand but still retains its shape
10. Remove the muslin bag and ginger slices
11. Submerge the lobster halves in the porridge
12. Cook 2 minutes. Add in the claw flesh
13. Simmer 1 more minute. Turn off heat
14. Garnish with julienne ginger and finely chopped spring onions



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