House Special Vietnamese Style Lobster Recipe

Humanely and quickly cook lobsters

Bring a very large pot of water to a rolling boil with 2 tablespoons kosher salt. While water heats, place lobsters in the freezer for 10–15 minutes to sedate. Once boiling, plunge both lobsters headfirst into the pot. Cover and boil for 6–8 minutes for 1.25–1.5 lb lobsters until shells turn bright red and meat is opaque. Remove and transfer to an ice bath for 2 minutes to stop cooking. Drain and let rest until cool enough to handle.

Using heavy kitchen shears or a sharp chef's knife, split each lobster lengthwise from head through tail to expose the meat. Reserve lobster shells for presentation and additional flavor in the sauce if desired (see next section). Remove the intestinal vein from the tail and the tomalley (optional). Reserve claws; crack slightly to help sauce penetration.

If you reserved shells, roughly chop them and warm in a small saucepan with 1 tablespoon oil over medium heat for 2–3 minutes to release aroma; add 4 tablespoons chicken stock or water and simmer 5 minutes, then strain—reserve liquid. This step is optional but intensifies lobster flavor in the sauce.

In a large sauté pan over medium heat, melt 4 tablespoons of the butter with 1 tablespoon oil. Add the minced lemongrass and shallots and sauté 1½–2 minutes until fragrant and translucent, taking care not to burn.

Add the minced garlic and continue to sauté 30–45 seconds until fragrant. Stir in the fermented fish sauce, oyster sauce, light soy sauce, sugar, crushed red pepper (or sambal), and optional dark soy for color. Cook 1 minute to meld flavors.

Add the reserved shell stock (if used) plus the remaining 4 tablespoons butter and the 4 tablespoons chicken stock (or water). Reduce heat to low and simmer gently 2–3 minutes, whisking to create a glossy emulsion. Taste and adjust: add lime juice to brighten, more fish sauce for saltiness, or sugar for balance.

Place the halved lobsters, shells down, in the pan so the sauce pools into the exposed meat (or transfer sauce over lobster on a baking sheet). Spoon the hot sauce over the meat repeatedly for 1–2 minutes to warm through and coat.

Optional finishing: place the sauced lobsters under a broiler (preheated) for 1–2 minutes to caramelize edges—watch closely so butter doesn't burn.

After removing from heat (or broiler), immediately spoon remaining sauce over the lobsters. Scatter torn Thai basil, chopped cilantro, and sliced scallions over the hot lobster so herbs release aroma. Sprinkle toasted sesame seeds if using.

Serve with lime wedges alongside to squeeze over the lobster at the table.

Plate the lobster halves over a bed of steamed jasmine or broken rice and spoon extra sauce across the rice so it soaks up the flavors. Serve with buttered crusty bread slices for mopping the sauce if desired.