Baked Slipper Lobster with Cheese Recipe (Asian Fusion Style)

I found a fish monger selling slipper lobster (aka shovelnose, bugs, flipjack...) at the Kepong Baru wet market recently and quickly bought some. I have eaten this type of lobster in restaurants but they are new to my kids, so I wanted them to try it. My youngest son said that they looked like the monsters from Ultraman series! LOL!

Anyway, slipper lobsters look like true lobster or spiny lobster except that the head is flat. It is not so commercially valuable as spiny lobster. However, the meat texture in the tail is similar to true lobster.

I didn't cook them during the weekend but did so during the weekdays. Since, I was back home late from work, I did not work up a fancy recipe for these lobsters. I wanted something simple like Lobster Termidor minus the bechamel sauce, taragon, wine and mustard. So, I just used whatever stuff I had in my kitchen to bake the lobster with. I added a little curry powder, which goes along well with the cheese.

Here is my baked slipper lobster with cheese recipe.

Ingredients

Slipper lobster, 3, cut into half

Garlic, 3 cloves, chopped finely

Tomato sauce, 2 tablespoons

Pepper, to taste

Cheese, Parmesan, desired amount (I used cheddar cheese)

Light soya sauce, 1 teaspoon

Butter, 1 tablespoon

Curry powder, 1/4 teaspoon or a dash

Olive oil, 1 teaspoon (or  any vegetable oil)

Mix cheese, light soya sauce, tomato sauce, pepper, butter, olive oil, curry powder and garlic together. Spread the mixture evenly on the lobster meat and cavities. Bake the lobster in a preheated oven at 200 Deg C for 20 to 30 minutes or until they turned red.

Serve while still hot!

Final verdict.....everyone loves it!