Name: Lobster and kimchi
Total time: 35 min
Yield: Serves 2
Ingredients: 1 cooked lobster (ask the fishmonger to cook you one or some supermarkets sell them ready-cooked); 2 cloves garlic chopped; 150g butter; finely chopped to make 1 tsp red chilli; 1 Chinese cabbage halved and shredded; 1 ½ tbsp salt; 4 tbsp gochujaru (Korean chilli powder) (see cook's notes); 5 cloves garlic finely chopped; 1cm piece ginger shredded; 2 bunches spring onions shredded; ½ carrot grated; ½ (about 250g) mooli (daikon) grated; 2 tbsp rice flour; 2½ tbsp caster sugar

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Lobster and kimchi

Lobster and kimchi

Richard Corrigan

Published: March 13, 2020 at 3:00 PM

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Serves 2

A little effort

Total time: 35 mins

+ fermenting

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An exclusive Richard Corrigan lobster recipe, straight from his kitchen at Daffodil Mulligan. It takes a little effort to make, but the results are seriously impressive

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for lobster and kimchi, then check out our recipe for homemade kimchi, plus delicious dishes to serve it in such as kimchi jeon (spicy kimchi pancakes), kimchi noodles, kimchi pancakes, baked kimchi fried rice and kimchi grilled cheese toastie.

We've also got more impressive lobster recipes to try, including lobster Thermidor, lobster bisque, lobster roll, lobster macaroni cheese and lobster salad.

At Daffodil Mulligan the kitchen makes its own kimchi, which takes up to five days, but feel free to supplement with a good shop-bought version instead.

Ingredients

Nutrition

1 cooked lobster

(ask the fishmonger to cook you one or some supermarkets sell them ready-cooked)
2 cloves garlic

chopped
150g butter
finely chopped to make 1 tsp red chilli

KIMCHI

1 Chinese cabbage

halved and shredded
1 ½ tbsp salt
4 tbsp gochujaru (Korean chilli powder)

(see cook's notes)
5 cloves garlic

finely chopped
1cm piece ginger

shredded
2 bunches spring onions

shredded
½ carrot

grated
½ (about 250g) mooli (daikon)

grated
2 tbsp rice flour
2½ tbsp caster sugar

Nutrition: per serving

kcal682
fat63.5g
saturates39.4g
carbs5.2g
sugars3.5g
fibre1.6g
protein21.5g
salt3.6g

Method

step 1

For the kimchi, put the shredded cabbage into a bowl, add the salt and toss. Cover and leave at room temperature for 6 hours.
step 2

After this time, add the gochujaru, garlic, ginger, spring onions, carrot and mooli to the cabbage. In a separate bowl, mix together the rice flour with 150ml of water, then tip into the cabbage with the sugar and mix again. Spoon the kimchi into a large lidded jar packing down well so it all fits snugly – the top of the veg should be submerged in liquid. Cover tightly with the lid and leave to ferment at room temperature for 3-5 days or until pleasingly sour and funky (start to taste after a couple of days and let it ferment until you reach the level of sourness you are happy with). Once you are happy, transfer it to the fridge where it will keep for 2 weeks.
step 3

Heat the oven to 240C/fan 220C/gas 8. Split the lobster in half down the middle (alternatively get the fishmonger to do this for you). Put into a roasting tin, cut-side down, with the garlic, butter and chilli, and roast for 4-5 minutes or until just heated through. Turn the lobster flesh-side up and serve with a large handful of the kimchi on top.

*This recipe is gluten free according to industry standards

In the mood for lobster? Head here for recipes

Lobster Mac N Cheese

Cook's notes

Gochujaru is a vibrant red chilli powder with a spicy, smoky character – it is available in Asian supermarkets and online.

Authors

Richard Corrigan

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