2 lobsters (Boston Lobster/Australian Lobster), 800g -1.2kg
1½ cup rice (soaked overnight preferred)
1 litre chicken stock
2 litres water
50g dried scallops
1 ginger (2/3 sliced, 1/3 julienne)
Spring onions (chopped)
Salt to taste
  1. Cut the lobsters into halves, remove claws and separate yhe halves.
  2. In a claypot, bring 1 litre chicken stock and 1 litres water to boil.
  3. Add in 50g dried scallops and ginger slices.
  4. Gently poach the lobster claws for 2-3 minutes.
  5. Remove lobsters and place in a cold 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 julienned ginger and finely chopped spring onions.



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