Ginger Paprika Miso Lobster

A decadent lobster dish that is quick and fuss free. Just in time for Christmas! Goes well with rice, buns or even rice noodles!

Miso Ginger Paprika Lobster

Ingredients (Serves 3 to 4)

  • 1 teaspoon of miso paste
  • 1 teaspoon of honey
  • 2 second pour of milk
  • 1 teaspoon of lemon juice
  • 1.5 teaspoon of ginger powder
  • 1.5 teaspoon of paprika powder
  • 2 pinches of salt
  • 2 pinches of black pepper
  • 2 Lobsters of about 200 to 300 grams
  • For the lobster, remove meat from shell. Use a pair of kitchen scissors to cut the top of the shell in the middle. Break apart and pull the meat out
  • Be careful as the shell can be sharp. If worried, use a clean pair of rubber gloves
  • Cut the meat into large chunks and marinate with the ginger powder, paprika powder, salt and pepper
  • Leave for at least 30 minutes


  • Start by making the sauce, over low heat, add the milk in a sauce pan with the miso and honey
  • whisk gently until the miso and honey is combined
  • add the lemon juice, bring to boil and set aside
  • For the lobster, over medium heat, melt 1 heaping tablespoon of butter with some olive oil. The olive oil will help stop the butter from burning
  • When butter dissolves, turn to high heat and add in lobster chunks
  • Fry for 1 to 1.5 minute
  • Add the sauce the lobster and cook for 1 more minute, remove and it’s ready
  • Its important not to overcook the lobster as the meat will become very tough
  • Using the shell is optional but will add a nice visual element to your presentation
  • In a large pot, bring enough water to cover the shells to boil
  • Add the shells and remove after 2 to 3 minutes or after the shell turns bright red
  • Serve the meat in the shell
  • Done!

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