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Lobster in sweet and spicy sauce, Korean Inspired
Erwina

Lobster in Garlic Chili Butter Sauce (Korean-Inspired)

Sweet, spicy, and savory Korean-inspired lobster smothered in a rich garlic chili butter sauce made with gochujang, oyster sauce, and sriracha — served over steaming jasmine rice.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Lobster:
  • 2 lb lobster or frozen cooked lobster claws and arms
For the Paste:
  • 1/2 purple onion or 5 shallots
  • 4 cloves garlic
  • 3 Thai chilies adjust for spice
  • 1/2 red bell pepper
  • 1 teaspoon ginger paste or fresh ginger root
For the Sauce:
  • 1 tablespoon gochujang Korean chili paste
  • 1 tablespoon oyster sauce
  • 2 tablespoons ketchup
  • 1/2 tablespoon sweet soy sauce
  • 1/2 tablespoon sriracha optional for extra heat
Additional Ingredients:
  • 1/2 white onion chopped
  • 1 teaspoon sugar
  • 1 teaspoon dashi or mushroom powder
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • Water or reserved lobster juice from boiling

Equipment

  • Blender or food processor
  • Large pan or skillet
  • Pot (for boiling lobster)

Method
 

Prepare the Paste:
  1. Combine the purple onion, garlic, Thai chilies, red bell pepper, and ginger in a food processor or blender. Blend until you get a coarse paste.
Prepare the Sauce:
  1. In a small bowl, mix together the gochujang, oyster sauce, ketchup, sweet soy sauce, and sriracha until well combined.
Chop the Onion:
  1. Chop the white onion into bite-sized pieces and set aside.
Cook the Lobster:
  1. If using a whole lobster, bring a large pot of water to a boil and cook the lobster for 5-6 minutes until just cooked through. Remove, let cool slightly, then crack the shell and cut into pieces, reserving any juices.
Cook the Sauce:
  1. Heat the butter in a large pan or skillet over medium heat. Add the blended paste and saute for 2-3 minutes until fragrant.
Combine and Simmer:
  1. Stir in the chopped onion, sugar, dashi or mushroom powder, and salt. Pour in the mixed sauce and reserved lobster juice or water, then simmer for 3-4 minutes until slightly thickened.
Toss in the Lobster:
  1. Add the cooked lobster to the pan and toss to coat evenly in the sauce. Cook for another 2-3 minutes until heated through, then serve immediately over rice.

Notes

Serve this sweet, spicy, and savory lobster over steaming jasmine rice to soak up the extra sauce.
 
Tips:
- No lobster on hand? This sauce works beautifully with crab, shrimp, or even chicken.
- Adjust the number of Thai chilies to control the heat — start with fewer if you're spice-sensitive.
- Garnish with sliced green onion and a squeeze of lemon for extra brightness.
- Pairs well with steamed vegetables or a simple cucumber salad on the side.