A vibrant orange kabocha squash pancake lies at the center, surrounded by chunks of succulent lobster on one side, speckled with black sesame seeds. The opposing side is adorned with finely cut green shiso leaves and red pickled umeboshi plums, giving it a naturally beautiful contrast. The dish is served on a cobalt blue platter which pops the colors nicely.

Glazed Lobster with Kabocha Squash & Umeboshi

Name: Glazed Lobster with Kabocha Squash & Umeboshi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 1 medium lobster boiled and meat extracted from shell; 1 1 medium kabocha squash cut into wedges and seeds removed; 4 4 umeboshi (Japanese plums) finely chopped; handful A handful of shiso leaves finely chopped; 2 tbsp soy sauce; 1 tbsp mirin (Japanese sweet rice wine); 1 tbsp sake; 2 tbsp white miso paste; 2 tsp sugar; 1 tbsp black sesame seeds; 2 tbsp vegetable oil; to taste salt

An unexpected autumnal Japanese-inspired brunch with lobster.

Category Brunch

Prep 30 minutes

Cook 20 minutes

Style Japanese

Technique Baking

Diet Friendly Pescatarian

Daily recipe · November 11, 2023

A little about this dish

Our special brunch recipe presents a harmonious blend of the ocean's delicacy framed with the sophistication of Japanese cuisine. Its star ingredient, lobster, is bathed in a subtly sweet yet tangy autumnal kabocha squash glaze, resulting in an East meets West fusion.

Ingredients (for 2)

1 medium lobster — 1 — boiled and meat extracted from shell
1 medium kabocha squash — 1 — cut into wedges and seeds removed
4 umeboshi (japanese plums) — 4 — finely chopped
A handful of shiso leaves — handful — finely chopped
Soy sauce — 2 tbsp
Mirin (japanese sweet rice wine) — 1 tbsp
Sake — 1 tbsp
White miso paste — 2 tbsp
Sugar — 2 tsp
Black sesame seeds — 1 tbsp
Vegetable oil — 2 tbsp
Salt — to taste

Preparation

Step 1 — 🔥🎃⏲️

Preheat your oven to 375°F (190°C). Roast the kabocha squash for 15 minutes until it's soft and golden.
Step 2 — 🎃➡️🍮

Once the squash is cooked and cooled, puree it in a blender until smooth and creamy.
Step 3 — 🍶🍯🍲

In a pan over medium heat, combine sake, soy sauce, mirin, white miso paste, and sugar. Stir well and simmer until the mixture thickens.
Step 4 — 🎃🍯🥄

Mix in the kabocha squash puree with the glaze. Stir until the glaze is well-incorporated.
Step 5 — 🦞🥘🌡️

Add your cooked lobster meat to the glaze and thoroughly coat it. Cook it in the glaze for about 2-3 minutes until the lobster is heated through.
Step 6 — 🦞🍛✨

Serving time! First place the lobster with a side of kabocha pancake on a plate. Then sprinkle on black sesame seeds, finely chopped shiso leaves, and chopped umeboshi.
Step 7 — 🍽️😋🎉

It's time to enjoy your meal! The dish is best served immediately while it's warm.

A final fox tip

Kabocha squash and umeboshi are vital components of Japanese cuisine, known for their rich nutrient content. You can experiment with other winter squash too. For a kids-friendly version, you may skip the umeboshi and use a little honey in the glaze. Enjoy this colorful and healthy brunch!