Before moving to Maine, I would have definitely told you I preferred crab over lobster. But the longer I live here (and the more lobster I eat) that gap narrows, especially when it’s prepared like Eric Kim’s Roasted Lobster Tail with Lemony Green Salad!
For this simple showstopper, chunks of raw lobster are tossed with mayonnaise, flying fish roe, soy sauce, sesame oil, scallions, and lemon zest, then stuffed back into the shell and roasted until just tender. To round out the meal, Eric pairs it with a crisp Bibb lettuce salad dressed in a bright lemon-Dijon vinaigrette.
It’s easy enough for a weeknight but elegant enough for a dinner party!
Book: Korean American, page 173
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: mayonnaise
Pricey Ingredients: —
Hard-to-find: orange flying fish roe
Recipe not online
