- 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.
- Carefully add the lobster stock, chilli and soy sauce. Bring to a boil.
- 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.
- 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.