Roasted lobster with brown butter, garlic, ginger and soy sauce is an fusion of western and asian flavour. Instead of using common herbs like rosemarry, thyme, sage, and tarragon for the brown butter partner, i’m using garlic, ginger and soy sauce for the glaze. Brown butter is actually caramelized regular butter, but it’s needed prolonged heat to let the butter passed the melting point and made it’s milk content denaturated and browned. Brown butter slightly losen it’s milky taste but had a nice nutty flavour. For the garlic and ginger, i grated it first and then squizzed out the juice and using the juice only. You can save the remaining pulp fo making another dish.
Making a brown butter for glazing the lobster prior to roasing is actually kinda tricky. You need to carefully watch over your pan closely unless you get your prescious butter burn. First you need to melt the butter on the HEAVY BOTTOM PAN, Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. That’s why i pour the mixture of ginger juice, garlic juice and soy sauce for the roasted lobster glaze right after i turn off the heat.
Brown butter or beurre noisette in France is the main key for the roasted lobster flavour. Unsalted butter is melted over low heat and allowed to separate into butterfat and denaturated milk solids. The milk solids agglomerated and sinking in the bottom of the pan and, if left over gentle heat, will begin to brown. When the milk solids turn into toasted peanut color, the pan is removed from the heat, i like to exposed the bottom of the pan with running cold water to make the cooking process suddently stopped.
Roasting a lobster is tricky too, you need to pan seared the lobster meat in sizzling hot pan with the meat side down to seal the natural juices of it to prevent it drained out during the following cooking process. Just like my Lobster with Sweet and Sour Chili Sauce, the pan searing prior to cooking it within the sauce made the lobster meat still tender and moist. Another tips for cooking lobster is you should seasoned the lobster with salt just before cooking it because salt is hygroscopic . It makes the water is dripped off from the lobster meat and made it easily dried when cooked. One most important thing i learned from making this dish, DO NOT USING DARK SOY SAUCE!, instead you got dark colored lobster meat like mine.
Roasted Lobster with Ginger, Garlic, and Soy Sauce Glaze Recipe:
Ingredients:
- 1 medium size lobster (about 500 gr)
- 50 gr (1 stick) unsalted butter
- 6 cm ginger, grated, juiced
- 6 cloves garlic, grated, juiced
- 2 tbsp light soy sauce
- 1 tbsp mushrooms sauce*optional
- 2 tbsp lemon juice (1 tbsp for season the lobster and the rest for the glaze)
- salt and pepper to taste
- 1 tbsp olive oil for coating the pan
Instruction:
- Preheat oven at 200°C
- In a small glass bowl, mix the ginger juice, garlic juice, lime juice and soy sauce, set aside
- MAKING THE BROWN BUTTER : heat up the butter in a heavy bottom pan until melted, watch over the butter when you continue the cooking process until the solid part sink in the bottom of the pan and get browned. Turn off the heat
- Pour the ginger juice mixture , turn on the heat and bring to boil, let it simmer until thicken, set aside
- Brush and wash your lobster shell evenly
- Crack open the lobster right in the middle with knive, protect your hand with kitchen towel while handling the head
- Discard the tomalley,the vein and any debris, wash under running water, drain it well
- Heat up 1 tbsp olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt and pepper
- Sear the lobster meat for about 1 minute, flip it once and sear another 30 seconds, set aside
- Brush the ginger glaze all over the lobster meat, roast it until done for about 20 minutes (needed more time for larger lobster)
- Serve it immediately, brush the remaining glaze and garnish with chopped garlic chives just before serving
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As always, Dedy, the pictures look incredible! I never knew that brown butter was the key to this flavor, and will definitely have to try it now – thank you!
Lobster is my favorite seafood, but far too expensive to be able to enjoy it so often as I would like. I love the read of this. Big fan of fresh ginger. Great and easy recipe. Looks beautiful too. Very important.
This looks SO good…I can’t wait to try it!
seperti biasa, malem2 bikin orang laper :((
Your fusion looks great. I like how you apply the principles of osmosis 🙂
Yum, I love lobster! The glaze sounds amazing 😀 Bookmarking the recipe–thanks for sharing!
Oh boy – does this look gooood! It looks and sounds amazing. Who doesn’t love lobster!
You surpise always my friend,with this lovely dish,Im crazy of lobster, and the way you made it, with brown botter, is incredible,which kind of foto camera do you have??
That’s a very kind of You Massi, i’m actually using the standart canon dslr
I think I love you now,….What a superb lobster recipe, Dedy!!! So beautifully presented too.
looks delicious you have the best seafood there
How beautiful! Looks delicious!
What a decadent dish! Lobster and browned butter…
Yum! Lovely photos too! When making brown butter I have a bowl of water and when my butter gets to the perfect color, I place the bottom of the pan in the bowl of cold water to stop the cooking. Sometimes it splatters. 🙂
Beautifully captured photos of your dishes. Lobster with browned butter sounds amazing. I love both. My tastebuds are almost making me drool! LOL. The ginger glaze must make it an awesome dish. I wish lobster was a little easier and cheaper to get where I live – it is so delicious. Roasting it is something I’ve never tried. Thank you for posting an awesome recipe.
Wow, this looks amazing! This takes the usual lobster and clarified butter to another level.
Finding the same size of lobster is gonna take me all around. I think I will settle for a smaller size but with the same flavors. I looks through the ingredients which are available over here and I need to watch how to crack the head.
Adore the ginger glaze to the maximum
What a beautiful dish you prepared and presented, Dedy! I’ve been served and prepared lobster a few ways but never with ginger. What in interesting idea!
That looks fantastic! And although quite an effort, it looks totally worth it 😀
I want to come to your house for dinner. You are always making such delicious dishes. Ginger and brown butter on roasted lobster sounds wonderful. Such a pretty presentation as well.
Hi Dedy, your roasted lobster with the brown butter, and your previous colorful, and delicious fish in parchment is very impressive, and super delicious! Your presentation each and every time is superb, and gorgeous! I pinned your lobster on pinterest…don’t see a pinterest app on your blog!
So sophisticated and beautifully presented! What a treat, eh? Looks like something that came out of a 5-star kitchen.
ohhh wow, this looks stunning! can you believe i’ve never actually eaten lobster?! i really must change that soon. looks like a beautifully indulgent recipe, great post 🙂
the hobbit kitchen x
bang dokter… please, itu fotonya buat saya ngiler sengiler nya… huhuhu. how come gitu, bikin ngeces di library
Hi Dedy,
This is amazing! Such awesome lobster dish!
mui
Tiap main ke sini terus jadi kelaparan
dedddd, ku maren dong bikin udang taoco.. pake galah gini jadi pengen lagi..
You can’t go wrong with lobster. This looks delicious!
Can’t get lobster here, and they’re mighty expensive. I think this would be nice with our giant freshwater prawns – actually I prefer the meat to lobster’s but they do not come cheap either – the really big ones.
What a perfect meal using a great combination of flavours Dedy. You always prepare the most incredible dishes.
🙂 Mandy
This has me salivating! Another good recipe to try 🙂
Great post! As appealing to the eye as to the tummy!
Now this is one beautiful and divine lobster dish Dedy! Love the brown butter and ginger together. Another delicious post.
CHeers,
J+C
I think I just drooled on my keyboard!!! Brown butter and garlic for lobster? YUM YUM YUM x 10000!
I have never roasted a lobster nor had one with these Asian flavorings! But it sounds fantastic!!!
I love lobster and I would certainly want to taste this delicious meal!
Omg, this lobster dish looks out of this world! The flavors sound fantastic and the pictures are phenomenal!
A luxurious dish that makes my mouth water! Those flavors are terrific.
Cheers,
Rosa
What a beautiful presentation of this dish!! SO impressed!
So glad I discovered your blog!
The pictures are amazing, so are the recipes.
Looking forward for the next post 🙂
Looks SOOOOO good! Love all your seafood dishes!
Is there a particular kind of lobster you prefer?
i love rock spinny lobster…..
Wow…This looks amazing, Dedy! With butter, garlic, and ginger on it, the taste of this lobster is to die for!
Thanks for visiting my blog! It is so nice to meet you and visit your very lovely blog! I am drooling over your lobster…gorgeous! Love your photos!
Look at that lobster makes me wanna have some for lunch.
Yum~ I’m drooling over the lobster. Thanks for visiting my blog.
My goodness, this looks absolutely incredible… my mouth waters reading and looking at the pictures. I just had lunch and I’m hungry again…
There’s enough garlic butter here to drench every morsel of lobster meat—you’ll want to serve crusty bread on the side to soak it all up.
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