Lobster Recipe

Prepare lobster

If using live lobster, cook by boiling or steaming: bring a large pot of salted water to a boil, add lobster (1–1.25 lb) and cook 8–10 minutes until shells are bright red. If using precooked lobster, skip to shell removal. Let cool slightly, remove meat from claws, knuckles and tail, and cut into 1-inch pieces. Pat lobster meat dry with paper towels.

Season lobster meat lightly with 1/4 tsp sea salt, 1/8 tsp black pepper, and toss with 1 tsp olive oil to keep moist. Set aside at room temperature while you make the sauces.

Prepare avocado: halve, pit and dice the avocado into 1/2-inch cubes. Toss gently with the juice of 1/2 lime to prevent browning and set aside.

Dice the roma tomato into small (about 1/4-inch) dice. Finely dice the 1/4 red onion and the 1/2 jalapeño (remove seeds if you prefer milder). Place tomato, onion, jalapeño and 2 tbsp chopped cilantro in a bowl.

Add 1 tbsp fresh lime juice, 1/2 tsp sea salt and 1/8 tsp black pepper. Stir gently to combine. Taste and adjust lime or salt as needed. Let sit for 10 minutes to marry flavors.

Smash the drained black beans lightly with the back of a spoon or fork in a small bowl — leave some texture, not a puree.

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add 1 tsp minced garlic and 1/2 tsp grated ginger and cook 20–30 seconds until fragrant (do not brown).

Add the smashed black beans, 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp brown sugar and 2 tbsp water. Stir and bring to a gentle simmer for 1–2 minutes.

Add 1/2 tsp sesame oil. If you prefer a slightly thicker sauce, mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry and stir it in; simmer 30–60 seconds until glossy. Taste and adjust seasoning (add a pinch more sugar or soy if needed). Keep warm off the heat.

Prepare onions for frying: separate the thinly sliced half yellow onion into rings or thin strands. Toss the slices in 1/2 cup all-purpose flour seasoned with 1/4 tsp fine salt and 1/8 tsp smoked paprika until evenly coated. Shake off excess flour.

Heat 1 cup neutral oil in a small heavy-bottom skillet over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small bread cube — it should brown in ~30 seconds. Fry the coated onion in small batches until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer fried onions to a paper towel-lined plate and immediately sprinkle with a pinch of fine salt. Let cool; they will crisp further.

Finish lobster: in a medium skillet over medium heat melt remaining 1/2 tbsp butter with 1/2 tsp olive oil. Add lobster pieces and quickly warm/briefly sauté 45–60 seconds just to heat through and give a slight sear — do not overcook. Spoon 2–3 tbsp of the black bean sauce into the pan to glaze the lobster, tossing gently to coat.

Plate: arrange warm lobster on a serving plate, spoon jalapeño pico over and around lobster, add diced avocado, and drizzle additional black bean sauce as desired. Sprinkle crispy fried onions over the top and garnish with 2 tbsp microgreens or cilantro leaves and a final squeeze of lime.