Poached Octopus

Serves: 4

• 4 octopus legs, cleaned
• 2 tsp toasted sesame oil
• 3 quarter-inch thick slices fresh ginger
• 1 clove garlic, minced
• 1 kg Stock Shop Co lobster stock
• 1 cowhorn chilli, deseeded and thinly sliced
• 2 tbsp soy sauce, plus more as needed

1. In a 4-litre pot heat the oil over medium-high heat until simmering. Add the ginger and garlic. Cook, stirring constantly, until fragrant, about 30 seconds.
2. Carefully add the lobster stock, chilli and soy sauce. Bring to a boil.
3. Slowly add the octopus and simmer for a further 8 minutes, depending on the thickness. Remove octopus and set aside to rest. Taste the broth and season with more soy sauce or salt as needed.
4. Heat 4 bowls. Slice the octopus evenly in each bowl, ladle the broth over the top. Alternatively you can place in a large bowl and serve to share.