Roasted Lobster Recipe

Prepare & par-cook lobster

Bring a large pot of heavily salted water to a rolling boil. Hold each live lobster by the body and plunge headfirst into the boiling water. Cook 3 minutes for each 1 lb to par-cook (approximately 4–5 minutes for 1.25–1.5 lb lobsters). Remove and immediately transfer to an ice bath to stop cooking. Let cool 2–3 minutes until safe to handle.

Halve and shell

Using a sharp chef’s knife or heavy chef’s shears, split each lobster lengthwise from head to tail. Remove the tomalley if you prefer (reserve for another use). Crack the claws with a nutcracker or the back of the knife so meat is exposed. Leave the tail shell attached as a serving vessel. Pat lobster meat lightly dry with paper towels.

Compound butter

In a small bowl, melt 6 tbsp unsalted butter and stir in minced garlic, 2 tbsp chopped parsley, 1 tbsp lemon juice, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Reserve 1–2 tbsp of melted butter for brushing shells before roasting.

Make yuzu kosho topping

In a bowl combine 1/2 cup mayonnaise, 1 tsp yuzu kosho, 1 tsp yuzu zest, 1/2 cup panko breadcrumbs, 2 tbsp grated Parmesan, and 1/2 tsp shiro shoyu (or light soy). Mix until homogenous. Adjust yuzu kosho quantity to taste (start with 1 tsp — it’s quite spicy). Fold in sliced scallions leaving some for garnish.

Assemble lobsters (yuzu kosho version)

Preheat oven broiler to high (or set oven to 475°F / 245°C with a top-heat). Place lobster halves, meat side up, on a rimmed baking sheet lined with foil. Brush the exposed meat lightly with reserved compound butter. Using a spoon, distribute the yuzu kosho gratin evenly over the exposed lobster meat and claws, pressing gently so it adheres. Sprinkle a light extra dusting of panko on top for crunch and a little grated Parmesan if desired.

Broil/roast

Position the baking sheet 6–8 inches from the broiler element. Broil 3–5 minutes until the topping is bubbly, golden and the lobster meat registers 135–140°F (57–60°C) when checked with an instant-read thermometer. If using a 475°F oven, roast 6–8 minutes instead, watching closely to avoid burning. Remove when topping is golden and lobster is cooked through.

Finish & garnish (yuzu kosho)

Remove from oven and let rest 1–2 minutes. Drizzle 1 tsp extra virgin olive oil over each half, garnish with remaining chopped scallions and microgreens if using. Serve with lemon wedges.

Make truffle gratin

In a small bowl whisk together 1/2 cup crème fraîche, 3 tbsp grated Parmigiano-Reggiano, 1 tsp black truffle oil, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Fold in 1/2 cup panko breadcrumbs to create a spreadable, slightly coarse mixture. Reserve a pinch of chives for garnish.

Assemble lobsters (truffle version)

Preheat broiler or oven as above. Place lobster halves on a rimmed baking sheet. Brush exposed meat with reserved compound butter. Spoon the truffle gratin over each lobster half, pressing to adhere and leaving some crumbs on top for extra crispness.

Broil/roast

Broil 3–5 minutes until gratin is bubbling and lightly browned or roast at 475°F for 6–8 minutes. Internal lobster temperature should reach 135–140°F (57–60°C). Do not overcook — lobster will continue to cook slightly while resting.

Finish & garnish (truffle)

Remove from oven, let rest 1–2 minutes, then finish with a light drizzle (about 1/2 tsp per lobster half) of black truffle oil if you want more aroma. Sprinkle reserved chives and serve with lemon wedges and microgreens.

Transfer each lobster half to warmed plates. Serve immediately while hot, with additional lemon wedges. Offer extra melted butter or a small bowl of reserved compound butter for dipping. Note: choose either the Yuzu Kosho or Truffle gratin per batch; both are provided so you can prepare one of each style for variety.