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:
- 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
- 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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