Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

roasted lobster butter garlic ginger soy sauce recipe

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

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.

roasted lobster garlic ginger soy sauce butter

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

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.

recipe lobster roasted garlic ginger soy sauce chinese style lobster recipe

Recipe Roast Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

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.

lobster roasted recipe garlic, ginger soy sauce brown butter

Recipe Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

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.

resep lobster panggang bumbu kecap, jahe, bawang

Lobster Panggang dengan Bumbu Kecap, Jahe, dan Bawang Putih

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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Lobster with Sweet and Sour Chili Sauce Recipe (Resep Lobster Saus Asam Manis ala Singapura)

sweet sour lobster chilli tomato sauce spicy singapore sauce

Lobster with Sweet and Sour Chili Sauce

Lobster with Sweet and Sour Chilli Sauce is actually a fussion of two different sauce; Chinese sweet and sour sauce and Singapore style chilli sauce. Both of this sauces is actually a tomato based sauce, that’s why i thought combining it will make a great sauce for lobster. Chinese sweet and sour sauce usually got a pleasant tangy or sour flavour derived from vinegar or lemon juice. But you can easily replace it with tamarind paste or any sour citrus juice. Sligthly different from my Saus Padang or Padangnese Hot and Spicy Chilli Sauce that contains coconut milk and spices, this number 35 on World’s 50 most delicious foods; Singapore style chilli sauce contains less ingredients. I guess that’s why my Indonesian Beef Rendang is always be the Number ONE. This popular Singaporean gooey chilli sauce contains shrimp paste, beaten egg dripping and some dissolved starch to made the sauce thicken. Even this sauce tagged as “chilli” sauce, the taste is likely not really hot and spicy.

lobster sweet sour sauce recipe chilli lobster

Sweet and Sour Chili Sauce Lobster

Cooking whole lobster is a little bit tricky. Thanks to chilli lobster recipe on fimela.com, i know that you should cracked cut and split open the lobster in the middle to make the sauce penetrated the lobster meat because it’s got a very hard shell. There are several rules for cooking lobster. First you should discard the tomaley or hepatopancreas, the yelowish green or gray substance found in the head cavity of lobsters. Even the tomalley is considered as delicacy, i think you should discarded it because it may contains high levels accumulation of toxins, mercury and other pollutants. Second, 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 cooking. Third, you should handle the spinny lobster with kitchen towel to protect your hand because it’s head had several sharp spines that could harmed your hand. Fourth, you should seasoned  the lobster with salt just before cooking it because salt is hygroscopic and it makes the water is dripped off from the lobster meat and made it easily dried when cooked.

lobster sweet and sour chilli singapore sauce recipe

Chilli Lobster Recipe with Sweet and Sour Taste

resep lobster asam manis saus singapore

Sweet and Sour Lobster Recipe with Chilli and Tomato: Closer Look!

For making Sweet and Sour Chili Sauce lobster,  you should cooked the lobster twice; first you need to seared it and then you cooked it with the sauce.  Diffrent from many restaurant that usually only pouring the sauce over the separately oven-cooked lobster like Chef Adit, the owner of Loobie Restaurant did in the recipe video above, i prefer to cooked it in the boiling sauce to infused more sauce flavour to the lobster right after searing it. Remember to watch over the doness of your lobster, you absolutely did’t want end up your prescious lobster with tought and rubbery overcooked meat.

pan seared lobster making chilli lobster recipe

Pan Seared Lobster: Seal The Meat Juice!

Sweet and Sour Chili Sauce Lobster is called Lobster Saus Asam Manis or Lobster Saus Singapura in Indonesia. For making this lips smacking delicious lobster, it’s not all about techniques. The ingredients is the most important factor. Choos the live lobster if it’s available, or at least pick the fresh lobster. Fot making the sauce, i choose to use deseede red chilli within the spice paste to make a brighly red color for a better presentation purpose. If you wanted a hotter version, keep the seed or simply add the chilli when you making the spice paste.

resep lobster saus asam manis lobster saus singapura

Lobster Saus Asam Manis atau Lobster Saus Singapura ???

Recipe Lobster with Sweet and Sour Chili Sauce :

Ingredients:

  • 1 medium size lobster (about 500 gr)
  • 1 tbsp lemon juice for season the lobster
  •  salt and pepper to taste
  • 1 tbsp olive oil for coating the pan

Sweet and Sour Chili Lobster Sauce Recipe:

  • 4 tbsp  tomato ketchup (saus tomat)
  • 3 tbsp chilli sauce (saus cabe)
  • 2 tbsp tomato paste (pasta tomat)
  • 2 tbsp lemon juice (air jeruk), you can replace it with 2 tbsp vinegar or 1 tbsp tamarind paste
  • 2 tbsp honey (madu)
  • 1 tbsp oyster sauce (saus tiram)
  • 1 tbsp fish sauce (kecap ikan)
  • 1 egg (telur), beaten
  • 1 tsp corn starch (maizena), dissolved in 1 tbsp water
  • 1 cup water (air)
  • 1 tsp sesame oil
  • 2 tbsp oil

Spice paste:

  • 6 red chilli pepper (cabe), deseeded
  • 4 shallots (bawang merah)
  • 3 cloves garlic (bawang putih)
  • 2 ripe tomatoes (tomat), deseeded
  • 1 tsp shrimp paste (terasi)

Instruction:

  • 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 30 seconds, flip it once and sear another 30 seconds, set aside
  • Heat up 2 tbsp oil in another wok pan, saute the spice paste until it’s canging color into brighly red and the oil is separated in the edge of the wok pan
  • Add the water and all ingedients (except the beaten egg and disssloved corn starch), bring to boil
  • Add the lobster and  close it with lid fot about 3 minutes too fully cooked the lobster
  • Slowly pour the beaten egg and then add the dissolved corn starch, adjust the taste (if needed,  add more water)

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