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A classic French dish where the lobster shell is stuffed with a creamy mixture of meat, egg yolks and brandy. Top up with cheese and bake for an oven-browned cheese crust.

Ingredients Of Lobster Thermidor

  • 1 whole lobster (weighing approx. 500 grams)
  • 100 gms mushrooms
  • 8 gms garlic
  • 10 gms red onion
  • 50 ml fresh cream
  • 1 egg yolk
  • 60 ml cognac
  • 10 gm thyme
  • A pinch of nutmeg
  • 10 - 20 gms Parmesan cheese
  • 20 - 30 gms Gruyere cheese

How to Make Lobster Thermidor

1.Split the lobster length-wise into two parts and clean the head thoroughly under cold running water.
2.Scope all the meat from the lobster and clean. Keep the shell aside for finishing in the oven.
3.Now dice the Lobster meat. In another pan sauté the garlic and onion & later add the sliced mushrooms.
4.After the mushroom has slightly dried out add in the lobster meat and de-glaze with 30 ml Cognac.
5.In another pan, add the rest of the Cognac to the fresh cream and one egg yolk, grate the nutmeg and mix well.
6.Add this mixture to the pan containing lobster and mix well, mix in the thyme now.
7.Get the pan off the flame and mix well till it turns thick. Fill the cleaned empty shell of the lobster with this mixture that has been prepared.
8.Top up the lobster with Gruyère cheese and Parmesan cheese. Finish in a medium hot oven for 4 minutes.

A delicious sauce of egg yolk and white wine goes perfectly with grilled lobster.


Ingredients Of Grilled Lobster With Wine Sauce

  • 400 gm lobster
  • salt and white pepper
  • 1/2 tsp mustard
  • 1 finely chopped onion
  • juice 2 limes
  • 1 tsp chopped garlic
  • 25 gm butter
  • For wine sauce
  • 2 egg yolks
  • 30 ml white wine
  • salt
  • grated rind 1 lime

How to Make Grilled Lobster with Wine Sauce

1.Clean and de-vein lobster.
2.Marinate in mustard, lemon juice and seasoning.
3.Grill until cooked.
4.Serve with wine sauce.
For the sauce:
1.Saute garlic and onions.
2.Add white wine salt and lemon rind.
3.Whisk in egg yolks and cook until creamy in texture.
4.Serve atop cooked lobster.

Iguru means gravy cooked on slow fire and thickened. Here's a lobster recipe that you just can't resist.


Ingredients Of Lobster Iguru

  • Lobster
  • Turmeric powder to taste
  • Salt to taste
  • Lemon juice to taste
  • For the masala:
  • 100 gm chopped onions
  • 20-25 gm red chillies
  • For the main preparation:
  • 2 1/2tbsp oil
  • 1/4tsp cumin seeds
  • 1/4tsp mustard seeds
  • 5-6 curry leaves
  • 3-4 slit green chillies
  • 4 Tbsp prepared masala
  • 1/4 tsp red chilli powder
  • 1/4 tsp coriander powder pinch of turmeric powder
  • 4 Tbsp chopped tomatoes
  • 1 ladle of water
  • Coriander leaves
  • Garam masala to taste

How to Make Lobster Iguru

1.Remove the meat from the lobster shell.
2.Marinate the lobster meat with turmeric powder, salt and lemon juice and keep it for about 15-20 minutes.
For the masala:
1.Grind chopped onions and red chillies together to a fine masala.
For the main preparation:
1.Heat oil in pan. Add cumin seeds, mustard seeds, curry leaves, slit green chillies, prepared masala, red chilli powder, coriander powder and turmeric powder.
2.Cook the masala for about 5-7 minutes.
3.Then add chopped tomatoes, water and lobster meat.
4.Mix well and cook till it is done.
5.Lobster Iguru is ready to eat.
6.Garnish with coriander leaves and garam masala and serve hot.

Lobster cooked in the flavors of thyme and butter with a spinach-mushroom topping.

Ingredients Of Coldwater Lobster With Spinach And Mushrooms

  • 1 lobster
  • 2-3 Tbsp of olive oil
  • 3 small cubes of butter
  • 3-4 thyme stalks
  • A dash of pepper
  • Salt to taste
  • For the Spinach and Mushrooms:
  • A small bunch of baby spinach leaves
  • 2 cubes of butter
  • 1-2 tsp of onion, finely chopped
  • 1 tsp of garlic, finely chopped
  • 6-8 mushrooms (any)
  • A dash of pepper
  • Juice of 1 lemon

How to Make Coldwater Lobster with Spinach and Mushrooms

1.Cut the lobster lengthwise into two halves and season it with salt and pepper.
2.Heat the olive oil in a pan and sear the lobster for 1 minute on both sides.
3.Add the butter and thyme on the lobster and place the pan in a hot oven of 160 degree Celsius.
4.In another hot pan, put 2 cubes of butter, onions, garlic, mushrooms and saute all for 1 minute.
5.Add the spinach and cover the pan for 30 seconds.
6.Then season it with a dash of pepper and toss.
8.Remove the thyme from the lobster.
9.On a plate, place the lobster, squeeze the lemon juice over and serve it hot with the spinach and mushroom.

Deshelling the lobster takes a little effort but the resulting dish, simmered in coconut milk, is totally worth it


Ingredients Of Lobster Malay Curry

  • For the marination
  • 1 lobster (500 gms)
  • 3 tbsp coconut milk
  • pinch of salt
  • pinch of sugar
  • 1/2 tsp ginger paste
  • For the curry
  • 1 1/2 tbsp mustard oil
  • 3 tsp onion paste
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 3/4 tsp green chilli paste
  • 3 tsp tomato puree
  • 1-2 cardamom
  • 1-2 cinnamon sticks
  • 1-2 cloves
  • 11-12 tbsp coconut milk
  • 1 ladle full of lobster stock
  • salt - to taste

How to Make Lobster Malay Curry

1.De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour.
2.Now devein the lobster meat and dice it into bite size pieces.
3.Put the diced pieces in a bowl and marinate it with the coconut milk, salt, sugar and ginger.
4.Mix well and put it in the fridge for half an hour.
5.Heat oil in a vessel.
6.Add the onion paste, saute, then add the ginger paste, garlic paste and green chilli paste.
7.Cook till it becomes brown in colour.
8.Add the tomato puree, mix well.
9.Then add the cardamom, cinnamon and cloves.
10.Stir well. Reduce the flame and stir in the coconut milk gradually, so that it doesnt curdle.
11.Let this simmer for 6-7 minutes then add salt.
12.Now add the marinated lobster, stir gently.
13.Finally, add the stock and let the lobster cook for about 6-8 minutes ir till the gravy becomes thick.
14.Serve hot with steamed rice.


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Shin Grand Food Trading Ltd.
Business Address : 6611 Minoru Blvd., Richmond, BC, Canada
Vancouver Tel : 001-778-239-1268
China Tel : 137-9976-8296

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