Chef Erika Barrios at The Royal Haciendas contributed this month’s Royal Recipe, a showstopper from Kinoko, the new Asian restaurant at The Royal Haciendas. We hope that you enjoy it. 

Lobster Kung Pao

75ml water

8g cornflour

120ml white wine

80ml soy sauce

30g sugar

10oz lobster

40g red bell pepper

20g green bell pepper

15g celery

20g spring onions

2g dried red chili (chili de arbol)

2g salted peanuts


Caramelize the sugar and add the white wine until it reduces by half, add the soy sauce and thicken with cornflour dissolved in water.


Marinate the lobster tail for two hours before cooking in a blend of oil, garlic, and fresh ginger, make sure it is covered completely. Cook in hot water for at least 10 minutes.


Cut the bell peppers, onion and celery in diamond shapes and sautée them with garlic and ginger before adding to the sauce. 

Cut the lobster into medallions and add the sauce to bring out the flavor. Place the vegetables in a bowl and then the fried lobster shell if you have it. Arrange the medallions in the shell and drizzle with sauce. Sprinkle with the dried chili and peanuts. Garnish with shoots and flowers. Enjoy!

Book your table at Kinoko 

Be sure to dine at Kinoko during your next visit for more delicious dishes from Japan, China, Korea and Thailand.