Fusion Kitchen · Dinner
Lobster with Tamarind and Gochujang Butter
A Korean-American-French Occasion showpiece, whole lobster halved and grilled then drenched in a tamarind and gochujang compound butter so the French butter basting tradition and the Korean chilli sweetness and the tamarind acidity are all structurally present and the lobster is the vehicle for one of the most powerful compound flavor combinations possible.
$$$
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
720Calories
48gProtein
32gFat
58gCarbs
8gSugar
3gFiber
850mgSodium
185mgChol
Goes well with
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Instructions
1
Prep
Beat softened butter with tamarind paste, gochujang, honey, grated garlic, soy sauce, lime zest, and lime juice until smooth. Fold in chopped coriander. Set aside at room temperature. Preheat grill to high. Line a baking tray with foil.
2
Grill
Brush lobster flesh with oil, season lightly with salt. Place halves flesh-side up on tray. Spread compound butter generously over flesh. Grill 8 to 10 minutes on high heat until butter bubbles, caramelises, and lobster flesh turns opaque and pulls slightly from shell.
3
Finish
Remove from grill. Spoon any pooled butter in the shell back over the flesh. Scatter fresh coriander and sliced red chilli over the top.
4
Plate
Transfer lobster halves to serving plates with steamed jasmine rice alongside. Serve immediately with crusty baguette, lime wedges, and remaining compound butter for dipping on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 whole cooked lobsters (500g each)
- 1 tbsp neutral oil
- 0.5 tsp fine sea salt
- 100g (3.5 oz) unsalted butter
- 2 tbsp tamarind paste
- 1.5 tbsp gochujang
- 1.5 tbsp honey
- 2 garlic cloves
- 1 tbsp soy sauce
- 1 lime
- 1 tbsp lime juice
- 20g (small handful) fresh coriander
- 360g (12.7 oz) jasmine rice
- 0.5 small fresh red chilli
- 1 crusty baguette