Lobster and kimchi
- Preparation and cooking time
- Total time
- + fermenting
- A little effort
- 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
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
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.
