Lobster and kimchi

Lobster and kimchi

  • serves 2
  • A little effort

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

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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.

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Ingredients

  • cooked lobster 1, (ask the fishmonger to cook you one or some supermarkets sell them ready-cooked)
  • garlic 2 cloves, chopped
  • butter 150g
  • red chilli finely chopped to make 1 tsp

KIMCHI

  • Chinese cabbage 1, halved and shredded
  • salt 1 ½ tbsp
  • gochujaru (Korean chilli powder) 4 tbsp, (see cook's notes)
  • garlic 5 cloves, finely chopped
  • ginger 1cm piece, shredded
  • spring onions 2 bunches, shredded
  • carrot ½, grated
  • mooli (daikon) ½ (about 250g), grated
  • rice flour 2 tbsp
  • caster sugar 2½ tbsp

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


Cook's notes

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

Nutritional Information

  • Kcals 682
  • Fat 63.5g
  • Saturates 39.4g
  • Carbs 5.2g
  • Sugars 3.5g
  • Fibre 1.6g
  • Protein 21.5g
  • Salt 3.6g
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