Classic Tteokbokki, Thickening with Glutinous Rice Flour Makes the Sauce Cling Perfectly
공격수셰프 Striker chef
February 28, 2026
Lobster Parmesan Butter Sauce, Making Stock from the Shells Means Zero Waste
- Cook time
- 30 min
- Difficulty
- 3 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Thaw frozen lobster tails in the refrigerator ahead of time.
Bring water, lime, mirin, thyme, bay leaf, and whole peppercorns to a boil in a pot.
Cook the lobster for 3 minutes and remove the meat; continue reducing the stock with the shells.
Strain the stock, add heavy cream and bring to a boil, then stir in butter and season with parmesan cheese.
Add minced green onion to finish the sauce.
Plate the lobster, pour the sauce over, then drizzle with extra virgin olive oil and garnish with chervil to finish.
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