This lobster dish is absolutely phenomenal. I highly recommend using spiny lobster, but any lobster would work. The sweet, tender spiny lobster meat is so damn tasty coated in all that salted egg yolk flavor.

4-5 lb spiny lobster
Olive oil for frying
15 pre-cooked salted duck egg yolks
2 Thai chilies, minced
6 Tablespoons unsalted butter
2 Tablespoons garlic, minced
6 sprigs curry leaves, fresh or frozen

1. Heat oil in wok at 375 F. Enough oil to fully cover lobster.
2. Lightly coat chopped lobster in cornstarch. 
3. Fry lobster in batches until golden, about 2.5 minutes. 
4. To make salted duck egg sauce: Add 15 pre-cooked salted duck egg yolks in a microwave-safe bowl covered with plastic wrap; poke multiple holes to release steam. Microwave for 1 minute or until heated through. Finely mash the eggs with a fork. 
5. In a clean wok, heat up 6 tablespoons butter with 2 tablespoons minced garlic and 2 Thai chilies, 6 sprigs curry leaves. Saute until fragrant. 
6. Add the mashed salted duck egg yolks and stir until sauce is foamy. Add additional salt to taste. Toss in the fried lobster and serve with rice! 😋
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