Lobster Dynamite (gf*) Recipe

Prepare lobster meat

If using live lobster, bring a large pot of salted water to a rolling boil and cook 1–1.25 lb lobsters for 8–10 minutes until shells are bright red. Immediately transfer to an ice bath to stop cooking. Remove meat from tails and claws, discard shells, and roughly chop into 1/2- to 3/4-inch pieces. If using pre-cooked lobster, ensure it is thawed, pat dry, and chop as above.

Pat the chopped lobster dry with paper towels to remove excess moisture. Dry surface helps sear and concentrate flavor.

Sauté lobster

Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until foaming. Add the chopped lobster and sauté just until the edges begin to brown, about 1–2 minutes—do not overcook. Add the diced celery and cook 30–45 seconds to soften slightly but remain crisp. Stir in lemon juice, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Remove the pan from heat and stir in sliced chives. Transfer mixture to a bowl and keep warm.

Make the aioli

In a medium bowl combine 1 cup mayonnaise and 1/4 cup Kewpie (if using). Whisk in 2 tsp Sriracha, 1 tsp gochujang, 1 tsp rice wine vinegar, 1/2 tsp smoked paprika, 1 minced garlic clove, 1 tsp lemon zest, and 1/2 tsp salt. Taste and adjust heat or acidity: add more Sriracha for spice or a squeeze of lemon if brighter acidity is desired. The aioli should be smooth, spicy, and slightly tangy.

For a thinner sauce, whisk in 1–2 teaspoons neutral oil or a teaspoon of warm water until you reach the desired consistency.

Combine lobster with aioli

Fold about 3/4 cup of the spicy aioli into the warm lobster mixture until evenly coated but not drowning in sauce. Reserve the remaining aioli for serving. Taste and adjust seasoning with sea salt flakes and a squeeze of lemon if needed.

Toast breadcrumbs (optional)

If using toasted breadcrumbs or GF panko, heat 2 tsp neutral oil in a small skillet over medium heat. Add 2 tbsp breadcrumbs and toast, stirring, until golden and crisp, about 2–3 minutes. Let cool slightly.

Portion the lobster dynamite onto plates or into warmed ramekins. Spoon a little reserved aioli on top for shine and extra heat. Sprinkle toasted breadcrumbs (if using) and additional chopped chives or microgreens. Finish with a few flakes of sea salt and serve with lemon wedges.

Serve immediately while warm. Leftover lobster mixture can be stored in an airtight container refrigerated for up to 2 days; add a little fresh lemon and adjust aioli before serving again.