Seafood is a favourite amongst most foodies round the world. One of the many sea delicacies that are favored amongst most seafood lovers is the lobster. Lobsters can be cooked at home and if you want to mesmerize your guests with a delicious lobster dish you can make Shio-koji seared lobster with seasonal vegetables. To make this dish you will require:

Image Source: bit.ly/1bhMJbG

Image Source: bit.ly/1bhMJbG

  • 1 whole blanched lobster, body split, claws removed
  • ½ pt blanched and stir fried vegetables
  • De-shelled, blanched, claw and knuckle meat of one lobster

For the Shio-Koji marinade

  • ¼ cup Shio-Koji
  • ¼ cup white miso
  • 1 tablespoon of Mirin
  • 1tablespoon of grated ginger
  • 1 tablespoon of maple syrup
  • 1 teaspoon of sesame oil

To make the dish, first make the Shio-koji Marinade. To make the marinade, mix all the ingredients in a food processor or blender. Then boil heavily salted water in a large pot over a high flame. The water should be as salty as sea water. Then, add the lobster to the water and blanch it for around three minutes. After you take out the lobster, immediately shock it in ice water till it cools completely.

After the lobster is cool, remove the shell and claws and put aside the meat. Cover the fleshy portion of the lobster with the Shio-koji marinade properly and put into the refrigerator for at least one whole hour.

Take another pot of salted water and bring to a boil. In this water blanch the seasonal vegetables. Then, take a large non-stick sauté pan, and heat one tablespoon of oil. Then, place the marinated lobster with the flesh side down in the pan and cook till the meat is warm through and through. Remember, because of the shio-koji, the lobster might attain a dark crust, so don’t think that you have burnt it.

Once the lobsters have warmed beautifully, take them out of the pan. Keep the drippings in the pan. After this add the seasonal veggies into boiling water and cool them till they brighten up but don’t overdo this.

In the pan you cooked the coated lobsters, cook the claw and knuckle meat over medium flame. Toss the meat with the dripping and cook till the meat is nice are warm. To this, add the veggies and toss nicely. Pour this over the nicely seared lobster bodies and serve on the double.

This is one seafood recipe that is easy to make and is mouthwatering enough for your guests to enjoy.

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