Chargrilled Lobster with Scallion Oil and Lime (Tom Hum Nuong)
Split lobster tails kissed by open flame, basted with sizzling scallion oil and finished with a squeeze of bright lime. This Vietnamese coastal classic transforms lobster into something extraordinary — the smoky char, the aromatic green oil, and the sweet, tender meat create a dish that feels luxurious yet wonderfully simple.
Ingredients
- 4 lobster tails (about 6-8 oz each)
- 6 scallions, finely chopped
- 4 cloves garlic, minced
- 1/3 cup vegetable oil
+ 9 more ingredients
Instructions
Using sharp kitchen shears, cut the lobster tails in half lengthwise through the shell. Remove the vein if present and pat dry.
Make the scallion oil: Heat the vegetable oil in a small saucepan until shimmering. Add the chopped scallions and garlic, remove from heat immediately, and stir. The residual heat will cook them to a fragrant, bright green. Season with a pinch of salt.
Mix fish sauce, oyster sauce, melted butter, sugar, white pepper, and chili flakes in a small bowl to make the basting sauce.
Preheat a grill or grill pan to high heat. Clean and oil the grates well.
Brush the lobster flesh generously with the basting sauce. Place flesh-side down on the grill and cook for 3-4 minutes until you get beautiful char marks.
Flip the lobster tails shell-side down. Brush again with basting sauce and cook for another 4-5 minutes until the meat is opaque and just cooked through. Do not overcook.
Transfer the grilled lobster to a serving platter. Spoon the sizzling scallion oil generously over the exposed flesh.
Arrange lime halves alongside and garnish with fresh cilantro. Serve immediately with steamed rice or warm crusty bread to soak up the scallion oil.
Nutrition Estimate
Per serving • Estimated by Blinner AI