At Shangri-La Eros, New Delhi, an unusual marriage between the chicken and the lobster took place, at an event innovatively called the Clawsome Chobster Feast. Executive sous chef Arun Thakur explained the concept thus: “Chicken with its subtle profile complements the succulent richness of lobster, allowing each bite to be a harmonious blend rather than an overpowering contrast. Duck, selected for its exquisite and slightly gamier taste, enriches the lobster’s natural sweetness. By using lobster liver, renowned for its exceptional depth of flavour, we tried to elevate the dishes beyond the ordinary.”
The menu which included a Lobster Mango Salad, the Chongqing Lobster, Kaffir Lime Lobster Dumplings and Cornfed Chicken with Lobster, was curated keeping in mind that for Delhi, and especially for Shang Palace guests, lobster and chicken are “already hot favourites” on its a la carte menu. The chef certainly executed interesting pirouettes with its two main raw materials.
The coconut dressing and the choice of safeda from among other mangoes, for instance, in the Lobster Mango Salad was an unpredictable combination. Safeda was featured for its particular sweetness. Paired with tender coconut and crisp lettuce and a concoction of coconut cream, lemon juice, a hint of salt and sugar, the overall taste was one of balance—the sweetness of the mango layered with a refreshing citrus note.
The appetiser Lobster Rangoon (deep-fried wontons filled with a rich mix of cream cheese and succulent lobster meat infused with delicate Chinese flavours) and the classic Chinese dish, Bang Bang Chicken, both had a good blend of heat and sweetness. The Chicken Chilli Pepper Lobster and the Lotus Leaf Wrap Steamed Chicken in Bamboo Basket, however, were personal favourites. “Steaming the chicken in lotus leaves not only imparts a unique, aromatic essence but also ensures the meat remains incredibly tender and juicy,” says the chef.
What was the inspiration behind the cornfed chicken stuffed with lobster?
“We wanted to craft a truly indulgent meal. Corn-fed chicken, known for its rich and flavourful profile, becomes extraordinary when paired with the delicate sweetness of lobster. To elevate this dish, we infused it with a blend of star anise, bay leaf, Sichuan pepper, spring onion, Chinese cooking wine, and Pixian chili sauce, creating a perfect harmony of aromatic spices and savoury notes.” It was a meal to remember.