Suimono Recipe

Inspired by M Pocha

Time30m

Serves2

Lobster Shabu, Broccolini, Dashi Butter, Chili Oil

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Dashi Butter
In a small saucepan, melt the butter over low heat. Add the dashi stock and soy sauce, stirring until combined. Allow the mixture to simmer gently for about 5 minutes to let the flavors meld. Season with salt and pepper to taste. Remove from heat and set aside.
2
Prepare the Lobster
Bring a pot of water to a boil. Add the lobster tails and cook for 5-7 minutes until they are bright red and cooked through. Remove from the pot and let cool slightly before slicing them into bite-sized pieces.
3
Blanch the Broccolini
In the same pot of boiling water, add the broccolini and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
4
Assemble the Dish
In a large serving bowl, arrange the lobster pieces and broccolini. Drizzle the dashi butter over the top and finish with a drizzle of chili oil. Garnish with chopped scallions.