Crispy Lobster with Salted Egg Yolk
Crispy fried lobster coated in a rich salted egg yolk sauce. Served with bok choy and broccoli to balance the richness of the dish.
Story
I wanted to try a different way of serving lobster.
Salted egg yolk sauce is something we often see in Asian seafood dishes. I wanted to explore how this familiar flavour could work with a more premium ingredient like lobster.
Instead of serving the lobster with a traditional butter sauce, I decided to fry it until crispy and coat it with salted egg yolk sauce.
The sauce brings a rich savoury flavour that works well with the natural sweetness of the lobster. I added bok choy and broccoli to bring some freshness to the plate and balance the richness.
I also kept the lobster shell as part of the presentation. It gives the dish a stronger visual identity while keeping the focus on the main ingredient.
Concept & inspiration
The inspiration came from the way salted egg yolk is used in Asian cooking.
I wanted to take that familiar flavour and develop it into something suitable for a premium restaurant menu.
One of the main challenges with this dish is keeping the lobster crispy. The salted egg yolk sauce needs to coat the lobster without making the outside too soft.
Timing is important here. The lobster should be fried close to serving time and finished with the sauce just before plating.
For me this is where creativity meets kitchen operations. The dish needs to look good and taste good but it also has to be practical during service.
