Salt & Pepper Lobster Recipe

Humanely cook lobster

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. If using whole live lobsters, place them headfirst into the pot, cover, and cook 7–9 minutes for 1–1.25 lb lobsters until shell is bright red and meat registers about 135°F internally. If using lobster tails, poach or boil 4–5 minutes until opaque. Remove lobster to a bowl to cool slightly. Reserve 1/4 cup of the cooking liquid and let it cool.

When cool enough to handle, split each lobster lengthwise: place lobster belly-side down and run a sharp chef’s knife through the center of the back (or use kitchen shears to cut through the shell). Remove the tomalley if desired. Extract meat from tail and claws in large pieces, leaving some meat in the shell if you prefer presentation. Pat the extracted meat dry with paper towels and cut into 1–1.5 inch chunks. Set meat aside on a plate.

In a small bowl combine 1 teaspoon fine sea salt, 1 teaspoon coarsely cracked black pepper, 1 teaspoon garlic powder, 1/4 teaspoon white pepper (if using), and 2 tablespoons cornstarch. Mix evenly. The cornstarch will give a light crisp exterior when fried.

Toss the lobster chunks gently in the seasoning/cornstarch mixture until they are lightly and evenly coated. Shake off excess cornstarch to avoid clumping. Let rest 5 minutes so coating adheres.

Pour 1 cup neutral oil into a medium, heavy skillet or wok and heat over medium-high until a thermometer reads 350°F (or a small breadcrumb sizzles and browns in about 10 seconds).

Working in a single layer and not overcrowding (do in 1–2 batches), add lobster pieces to the hot oil. Fry 45–60 seconds per side — you want a very light golden crust, not deep-fried hardness. Turn once with tongs. Total fry time per batch about 1.5–2 minutes. Remove to a paper-towel lined tray to drain.

Discard most of the frying oil, leaving about 1 tablespoon in the pan (or wipe out and heat the 3 tablespoons butter in a clean skillet). Return skillet to medium heat and add 3 tablespoons unsalted butter. When butter is foaming, add the 2 minced garlic cloves and the sliced scallion whites (reserve green parts for garnish). Stir 20–30 seconds until fragrant but not browned.

Add the reserved 1/4 cup lobster cooking liquid (or a splash of water if not saved), 1 tablespoon lemon juice, 1 teaspoon light soy sauce, 1/2 teaspoon rice vinegar, and 1/2 teaspoon sesame oil. Stir to combine and bring to a gentle simmer for 30 seconds to meld flavors. Taste and adjust: add a pinch more salt or a grind of pepper if needed.

Add the fried lobster pieces back to the pan and toss gently for 30–45 seconds to coat thoroughly in the sauce and heat through. If you want extra crispness, toss only once and remove promptly. Sprinkle toasted sesame seeds and the reserved sliced scallion greens, tossing once more.

Transfer the lobster to a warm serving plate or shallow bowl (you may place some larger claw pieces in shells for presentation). Garnish with microgreens or cilantro and serve with lemon wedges alongside. Serve immediately while hot and slightly crisp.