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Ingredients
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Miso Butter
Lobster
Bok Choy Kimchi
Method
Prepare Miso Butter
- 1
Combine Ingredients
In a mixing bowl, combine the miso paste and softened unsalted butter. Stir until well incorporated.
- 2
- 3
Chill
Transfer the miso butter to a piece of plastic wrap and roll it into a log shape. Refrigerate for at least 30 minutes until firm.
Prepare Lobster
- 4
Prep Lobster
Preheat your grill or a large skillet over medium-high heat. Season the lobster tails with salt and black pepper.
- 5
- 6
Baste with Miso Butter
During the last few minutes of cooking, baste the lobster with the prepared miso butter.
Prepare Bok Choy Kimchi
- 7
Prepare Bok Choy
Cut the bok choy in half lengthwise and rinse thoroughly to remove any dirt.
- 8
Make Kimchi Paste
In a bowl, mix the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar to create a paste.
- 9
Combine Bok Choy and Paste
Rub the kimchi paste all over the bok choy halves, ensuring they are well coated.
- 10
Ferment
Place the coated bok choy in a jar or airtight container. Let it sit at room temperature for at least 1-2 days to ferment before refrigerating.
