Sautéed Lobster With Corn, Edamame And Roasted Red Pepper Sauce | Ocean Choice International

Special Occasions



  • 4 raw OCI Lobster tails
  • 1 tablespoon butter
  • 1 cob of corn
  • ¼ cup shelled edamame
  • 1 tablespoon red onion, minced
  • 1 tablespoon butter
  • Salt and pepper
  • ½ cup milk
  • 1 vanilla bean
  • 1 teaspoon soy lecithin
  • 3 roasted red peppers
  • 1 shallot
  • 1 garlic clove
  • ¼ cup 35% cream
  • ¼ teaspoon Tabasco sauce
  • ¼ teaspoon Worcestershire sauce
  • Salt and pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • ½ teaspoon lime zest
  • 1 cup peas shoots


To prepare lobster, remove tails from package. Cut tail in half and remove from shell, clean vein from the center of each tail.

Remove the corn kernels from the con cob. Blanch the corn and edamame in salted water (separately). In a small sauté pan, melt the butter and sauté the corn, edamame, and red onion. Season with salt and pepper.

To make vanilla Foam, steep the vanilla bean in the milk for 5 minutes. Foam in the soy lecithin.

For the sauce, sauté the shallot and garlic in olive oil, deglaze with the roasted peppers. Season with Tabasco, Worcestershire, salt, and pepper and simmer for 10 minutes. Remove from heat and puree with cream.

Stir together the the soy sauce, sesame oil and olive oil until well blended. Add lime zest, toss with pea shoots

Sauté lobster tails in butter, about one minute per side, season with salt and pepper.