Spicy Lobster Recipe

Humanely cook lobsters

Bring a large pot of heavily salted water to a rolling boil (about 4 liters water, 2 tbsp salt). Plunge the live lobsters headfirst into the boiling water. Cover, return to a boil, and cook for 8–10 minutes for 1–1.25 lb lobsters (increase 2–3 minutes for larger). Lobsters are done when shells are bright red and internal temperature reaches 140–145°F (60–63°C).

Remove lobsters and let cool just enough to handle (5 minutes). Using kitchen shears or a chef’s knife, split each lobster in half lengthwise from head to tail, remove the stomach sac and intestinal vein (black vein along tail), and reserve the shells if desired. Crack claws slightly to allow sauce into meat.

Season the exposed lobster meat lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper.

Mince the shallot, garlic, ginger, and chilies finely. Keep seeds in the chilies if you want extra heat; remove for milder flavor.

In a small bowl, whisk together gochujang, sriracha, soy sauce, rice vinegar, brown sugar, lime juice, and water until smooth. Taste and adjust balance: more sugar if too sharp, more vinegar or lime if too sweet.

In a medium skillet over medium heat, melt 4 tbs of the butter with 2 tbs olive oil. Add the minced shallot and cook 2–3 minutes until softened and translucent.

Add the garlic, ginger, and chilies and cook 30–45 seconds until fragrant (do not brown).

Pour in the prepared sauce mixture and bring to a gentle simmer. Cook 2–3 minutes to meld flavors and slightly thicken. Taste and adjust seasoning.

Remove skillet from heat and whisk in the remaining 2 tbs butter, one tablespoon at a time, to enrich and slightly emulsify the sauce.

Heat a large oven-safe skillet or broiler-safe pan over medium-high heat. Add the halved lobsters cut-side down for 1 minute to get a light sear (optional).

Turn lobsters cut-side up and spoon the spicy sauce generously over the meat, making sure claws and tail sections are coated. Reserve a few tablespoons of sauce for serving.

For a glossy finish and to melt into the meat, place the skillet under a preheated broiler 4–6 inches from the heat for 2–3 minutes, watching carefully so the sauce doesn’t burn. Alternatively, place in a 425°F (220°C) oven for 3–4 minutes.

Remove from oven/broiler. Drizzle any reserved sauce over the lobsters.

Garnish with thinly sliced scallions, chopped cilantro, and toasted sesame seeds. Serve immediately with lime wedges on the side.