Lobster takes on a bold, exciting twist in these 15 Korean-inspired recipes, blending the seafood’s natural sweetness with Korea’s fiery spices, umiak-rich sauces, and creative cooking techniques. From street food-inspired delights to comforting stews, something for every palate.
Whether you’re a fan of Korean cuisine or just love lobster, these recipes bring authentic flavors and practical methods to your kitchen. Let’s explore these delicious dishes!
1. Korean Spicy Lobster Tails
Ingredients
– 4 medium lobster tails (4-6 oz each)
– 2 tbsp gochujang
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp rice vinegar
– 2 tbsp melted butter
– 1 tbsp water
– ½ tsp salt
– ¼ tsp black pepper
– 1 tsp toasted sesame seeds
– 2 green onions, sliced
How to Make
Start by cutting the top of each lobster shell lengthwise with kitchen shears, lifting the meat to sit atop the shell while keeping the base attached. Rinse and pat dry. In a bowl, whisk gochujang, soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, butter, water, salt, and pepper into a smooth marinade. Brush half over the lobster meat and let it marinate for 15 minutes. Preheat a grill to 400°F or oven to broil. Grill shell-side down or broil for 6-8 minutes, basting halfway, until opaque and 140°F internally. Rest for 3 minutes, then garnish with sesame seeds and green onions. Serve hot with rice or kimchi.
2. Lobster Gimbap
Ingredients
– 2 lobster tails, cooked and chopped
– 2 cups cooked short-grain rice
– 1 tbsp sesame oil
– 1 tsp salt
– 4 sheets nori (seaweed)
– 1 cucumber, julienned
– 1 carrot, julienned
– 1 tbsp soy sauce
How to Make
Cook the lobster tails by boiling for 5-7 minutes, then chop the meat into small pieces. Season warm rice with sesame oil and salt, stirring well. Lay a nori sheet on a bamboo mat, spread a thin layer of rice over two-thirds of it, and arrange lobster, cucumber, and carrot in a line near the bottom. Roll tightly using the mat, sealing the edge with a dab of water. Slice into 1-inch rounds with a sharp knife. Serve with soy sauce for dipping, perfect as a snack or light meal.
3. Korean Lobster Sliders
Ingredients
– 2 cups cooked lobster meat, shredded
– 2 tbsp gochujang
– 3 tbsp mayonnaise
– 1 tsp sesame oil
– 6 slider buns
– 1 cup shredded cabbage
– 1 tbsp rice vinegar
– 1 tsp sugar
How to Make
Shred cooked lobster meat and mix it with gochujang, mayonnaise, and sesame oil in a bowl until well coated. For a quick slaw, toss cabbage with rice vinegar and sugar. Toast slider buns lightly in a skillet or oven. Spoon the lobster mixture onto the bottom buns, top with a handful of slaw, and cap with the bun tops. These sliders are ready to serve immediately, offering a spicy, creamy bite with a crunchy contrast.
4. Cheesy Korean Lobster Tails
Ingredients
– 4 lobster tails
– 2 tbsp gochujang
– 1 tbsp honey
– 1 tbsp soy sauce
– 1 cup shredded mozzarella
– 2 tbsp butter
– 1 green onion, chopped
How to Make
Cut lobster shells down the middle, lift the meat, and place on a baking sheet. Mix gochujang, honey, soy sauce, and melted butter into a glaze. Brush it over the lobster meat, then broil at high heat for 5 minutes. Sprinkle mozzarella on top and broil for another 2-3 minutes until bubbly and golden. Garnish with green onion and serve hot. The cheese melds with the spicy glaze for an irresistible treat.
5. Korean-Style Grilled Cheese Lobster
Ingredients
– 2 lobster tails, halved
– 1 tbsp gochujang
– 1 tbsp sherry
– 1 tbsp soy sauce
– ½ cup mozzarella
– 1 tbsp butter
– 1 tsp chives, chopped
How to Make
Split lobster tails lengthwise and set on a baking sheet. Combine gochujang, sherry, soy sauce, and butter into a sauce, brushing it over the meat. Broil for 5-6 minutes until opaque, then top with mozzarella and broil 2 minutes more until melted. Sprinkle with chives and serve. This dish combines Korean heat with cheesy indulgence, perfect for a quick yet luxurious meal.
6. Grilled Lobster with Butter
Ingredients
– 4 lobster tails
– 2 tbsp miso paste (dwaenjang preferred)
– 3 tbsp butter, softened
– 1 tbsp soy sauce
– 1 tsp sesame seeds
How to Make
Prepare lobster tails by cutting the shells and lifting the meat. Blend miso paste, softened butter, and soy sauce into a smooth mixture. Spread it over the lobster meat and grill at 400°F, shell-side down, for 7-8 minutes until cooked through. Sprinkle with sesame seeds and serve hot. The miso butter infuses the lobster with a deep, savory flavor that’s subtly Korean.
7. Lobster Juk (Rice Porridge)
Ingredients
– 2 lobster tails, shells reserved
– 1 cup short-grain rice
– 6 cups water
– 1 tbsp sesame oil
– 1 tsp soy sauce
– 1 tsp chili oil
– 1 green onion, sliced
How to Make
Boil lobster tails for 5 minutes, remove meat, and chop. Simmer shells in 6 cups water for 20 minutes to make broth, then strain. In a pot, cook rice with the broth and sesame oil over medium heat, stirring occasionally, for 25-30 minutes until thick. Add lobster meat and soy sauce, cook 5 more minutes, then drizzle with chili oil and top with green onion. This comforting porridge is rich and warming.
8. Haemul Jeongol with Lobster
Ingredients
– 1 lobster tail, chopped
– 4 shrimp
– 4 clams
– 2 tbsp gochujang
– 1 tbsp soy sauce
– 4 cups water
– 1 cup cabbage, chopped
– 1 green onion, sliced
How to Make
In a pot, combine water, gochujang, and soy sauce, bringing it to a simmer. Add chopped lobster, shrimp, clams, and cabbage, cooking over medium heat for 10-12 minutes until the seafood is cooked and clams open. Stir in green onion and serve hot in the pot. This spicy stew is a communal delight, packed with seafood flavor.
9. Lobster Soondubu Jjigae
Ingredients
– 1 lobster tail, chopped
– 1 tube soft tofu (12 oz)
– 1 tbsp gochugaru
– 1 tbsp soy sauce
– 2 cups water
– 2 cloves garlic, minced
– 1 green onion, chopped
How to Make
Simmer lobster shells in 2 cups water for 15 minutes to make broth, then strain. In a pot, heat the broth with gochugaru, soy sauce, and garlic until bubbling. Add chopped lobster meat and soft tofu, breaking the tofu into chunks, and cook for 8-10 minutes. Finish with green onion and serve hot. This fiery stew is silky and bold.
10. Homemade Kimchi with Lobster
Ingredients
– 1 lobster tail, roasted
– 2 cups napa cabbage
– 2 tbsp gochugaru
– 1 tbsp fish sauce
– 1 tsp sugar
– 2 cloves garlic, minced
How to Make
Roast the lobster tail at 400°F for 10 minutes, then chop. Salt cabbage and let sit for 30 minutes, rinse, and drain. Mix gochugaru, fish sauce, sugar, and garlic into a paste, tossing it with the cabbage. Let it ferment for 1-2 days at room temperature. Serve with roasted lobster on top. The tangy kimchi pairs beautifully with the rich lobster.
11. Lobster Haemul Pajeon
Ingredients
– 1 lobster tail, chopped
– 1 cup flour
– 1 cup water
– 1 egg
– 2 green onions, chopped
– 1 tbsp soy sauce
– 2 tbsp vegetable oil
How to Make
Mix flour, water, and egg into a batter, then stir in chopped lobster and green onions. Heat oil in a skillet over medium heat, pour in the batter, and spread evenly. Cook 3-4 minutes per side until golden and crispy. Slice and serve with soy sauce for dipping. This savory pancake is a delightful seafood twist.
12. Korean Spicy Lobster Noodles
Ingredients
– 2 lobster tails, chopped
– 8 oz noodles (e.g., ramen)
– 2 tbsp gochujang
– 1 tbsp butter
– 2 cloves garlic, minced
– 1 tsp sesame oil
– 1 green onion, sliced
How to Make
Cook noodles according to package, drain, and set aside. In a skillet, melt butter and sauté garlic for 1 minute, then add gochujang and chopped lobster, cooking for 5 minutes. Toss in noodles and sesame oil, stir-frying for 2-3 minutes. Garnish with green onion and serve hot. This dish is a spicy, buttery delight.
13. Lobster Tteokbokki
Ingredients
– 1 lobster tail, chopped
– 2 cups cylindrical tteok
– 2 tbsp gochujang
– 1 tbsp soy sauce
– 1 tsp sugar
– 2 cups water
– 1 green onion, chopped
How to Make
In a pot, simmer water with gochujang, soy sauce, and sugar until combined. Add tteok and chopped lobster, cooking over medium heat for 10-12 minutes until the sauce thickens and tteok softens. Stir in green onion and serve hot. This twist on a classic is spicy and chewy.
14. Lobster Bibimbap
Ingredients
– 1 lobster tail, cooked and sliced
– 2 cups cooked rice
– 1 tbsp gochujang
– 1 carrot, julienned
– 1 cup spinach
– 1 egg
– 1 tbsp sesame oil
How to Make
Cook lobster by boiling for 5-7 minutes, then slice. Sauté carrot and spinach separately in sesame oil for 2-3 minutes each. Fry an egg sunny-side up. In a bowl, layer rice, lobster, veggies, and egg, then top with gochujang. Mix before eating for a colorful, flavorful meal.
15. Korean Lobster Bulgogi
Ingredients
– 2 lobster tails, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp sugar
– 1 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tsp sesame seeds
How to Make
Slice lobster meat thinly after removing from shells. Mix soy sauce, sugar, sesame oil, and garlic into a marinade, coating the lobster for 15 minutes. Heat a skillet over medium-high, cook the lobster for 4-5 minutes until caramelized, and sprinkle with sesame seeds. Serve with rice or lettuce wraps for a sweet-savory treat.
Conclusion
This collection of 15 Korean lobster recipes offers a delicious journey through Korea’s vibrant flavors, tailored for home cooks. Enjoy experimenting with these dishes! Let me know if you’d like adjustments.