Cover Photo: Luke's Lobster
Photo: Luke's Lobster
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From Indian-inspired lobster rolls to spicy Sichuan mala ones, here’s why you need to try these locally-inspired seafood creations at Luke’s Lobster
Luke’s Lobster is celebrating its one year anniversary in Singapore with a tribute to our local dining scene by collaborating with chefs from Birds of a Feather, Thevar and FatFuku for locally-inspired rolls.
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Luke Goes Local is a collaboration aimed at celebrating Singapore’s multi-ethnic palate while also showcasing the talent and skill of some of our best local chefs.
With this partnership, the famous New York-based seafood group gave its chef collaborators its signature lobster roll as a blank canvas for them to freely create new culinary creations inspired by their respective specialities in their own restaurants.
It then showcased these special rolls month by month in conjunction with the opening of Luke’s Lobster’s third outlet in Great World.
Above Photo: Luke's Lobster
Photo: Luke's Lobster
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The collaboration kicked off with the Luke’s x Thevar Curry Aioli Lobster Roll which is a partnership that was undertaken with Chef Mano Thevar who helms contemporary Indian restaurant Thevar.
The roll itself is a masterpiece to behold with the lobster claw and knuckle meat first marinated with Xec Xec spices, roasted coconut chutney and shellfish oil before being placed on buttered split-top buns that have a generous swipe of curry aioli.
The roll is topped off with fried shallots, onions, tomatoes, green chilli and coriander to produce a bite that is both smoky, spicy and flavourful.
Complete your meal with its Curry Aioli Curly Fries for the ultimate indulgent meal.
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Above Photo: Luke's Lobster
Photo: Luke's Lobster
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From mid-October, Thevar’s lobster roll will move aside to make way for Luke’s Lobster’s collaborations with Chef Eugene See of Birds of a Feather, a restaurant that serves up contemporary Szechuan cuisine.
The Luke’s x Birds of a Feather Sichuan Mala Roll features a complex aioli that is made up of Sichuan spices, light soy sauce, imported Dou Ban Jiang (preserved soy beans), black vinegar, egg yolk and red chilli oil that gives the lobster claw a red-tinged golden sheen.
Topped with sea salt, cumin powder, Sichuan peppercorns and dried chilli powder, this is certainly one for spice-lovers and spice-lovers only.
If the kick isn’t enough for you though, don’t forget to add on its Sichuan Aioli Curly Fries for a truly fiery meal.
Above Photo: Luke's Lobster
Photo: Luke's Lobster
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Last but not least, in mid-November, Luke’s Lobster will be seeing its collaboration with Annette Tan of Fatfuku come to life. Tan is a private dining chef known for her unique spin on Peranakan cuisine.
While details on her lobster roll have yet to be released, we hear that fans of Peranakan food will be thrilled with the flavours so stay tuned for more details.
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Camillia Dass is the digital writer for Tatler Singapore.
