Baked Lobster in Creamy Curry

  • Ginger Flower, minced 1.0 g
  • Curry Leaf 2.0 g
  • Knorr Potato Flakes 2kg 20.0 g
  • Corn Flour 5.0 g
  • Margarine 150.0 g
  • Evaporated Milk 300.0 g
  • Knorr Chicken Seasoning Powder 1kg 2.0 g
  • Sugar 5.0 g
  • Curry Powder 1.0 g
  • Lobster 350.0 g
  • Chilli Padi, minced 30.0 g

How do you spice up Chinese New Year occasion? Easy. Just follow this recipe of crustacean perfection in a sea of creamy curry oomph that all your guests will savour forever.



  1. Baked Lobster in Creamy Curry

    • Halve lobster into two sides, wash and coat with corn flour, set aside.
    • In a pan, slowly sauté potato flakes on low heat, add in curry powder and stir fry till crispy. Set aside.
    • Heat up an oil wok and fry lobster briefly. Set aside for later use.
    • Melt margarine in a pan and add in evaporated milk, minced torch ginger, chilli padi and curry leaves. Bring to boil. Add in lobster and bake on low heat for 5mins. Plate lobster and sprinkle potato flakes. Ready to serve.