Neil Perry's Singapore First Lounge Signature Lobster Laksa

PREP TIME: 20 minutes | COOKING TIME: 30 minutes | Serves 4

INGREDIENTS

• 2 tbsp canola oil
• 300g laksa paste
• 500ml water
• 700g coconut milk
• 200g coconut cream
• 2 star anise, cracked
• 2 stalks of lemongrass, bruised
• Salt
• Lime juice
• 2-3 tbsp fish sauce

Soup ingredients

• 320g noodles (Hokkien, Shanghai or vermicelli noodle), lightly blanched
• 40g fish cake (from Asian supermarkets or the fish market)
• 40g fish balls (from Asian supermarkets or the fish market)
• 40g fried tofu 
• 200g lobster, tail cut into 2cm slices

For garnishing

• 2 eggs, boiled and cut in half
• 40g bean sprouts
• 2 tbsp sambal oelek
• ½ bunch coriander, roughly chopped
• 1 lime, cut into wedges.

Preparation

To make the laksa broth, heat oil in a large pot to medium heat. Cook laksa paste for 3-4 minutes until fragrant.

Add the water and gently simmer for 5-7 minutes. Add the coconut milk, coconut cream, star anise and lemongrass and bring to a gentle simmer. Check for seasoning - adjust using  salt, lime juice and fish sauce to taste.

Add the noodles, fried tofu, fish balls, fishcakes, lobster and heat through. Portion into four serving bowls. Top with egg, bean sprouts, coriander, sambal oelek and a wedge of lime to serve.