Pan Roasted Citrus Lobster with Miso Sauce Recipe

Enjoy Maine lobster with us for the month of February, with two delicious preparations from our chefs. El Gaucho Portland Executive Chef Steve Cain shares his Pan Roasted Citrus Lobster recipe – a decadent entrée with a pound and a half of Maine lobster served with a bright and lively citrus miso sauce which perfectly complements the richness of the lobster meat.


  • 1 Pinch chives herb
  • 1 c. long grain rice
  • 3 fl ounces lobster miso sauce
  • ¾ ea 1 ½ – 2 ½ lb lobster


  1. Fill a large stock pot with cold water and enough salt to taste like sea water and bring to a boil
  2. Plunge lobsters into boiling water and cook for 8 minutes
  3. Place lobsters in an ice bath to cool immediately
  4. Grasping lobster on the body twist to separate the tail from the body then twist claws off in the same manner. Save lobster bodies for stock
  5. Shell the claw and leg meat and gently pull the tail meat out of the shell but place back in
  6. Pull the outer shell off the lobster (the head portion with the upper body of the shell) for garnish. Reserve with lobster meat in a portion bag for service
  7. Cook rice and reserve for service
  8. Place lobster meat and the reserved shell in a sauté pan with 2 oz lobster stock and heat in oven for 5 minutes
  9. In a large round pasta bowl place a scoop of the long grain rice at 12 o’clock
  10. Ladle 3 oz lobster citrus sauce in the bottom of the bowl
  11. Place lobster tail cut side up at 6 o’clock and place claw and lobster meat around the top of the lobster tail
  12. Place the lobster shell upright on top of the rice in an artful garnish sprinkle chives around the base

Lobster Miso Sauce


  • 1 cup chicken stock
  • ¼ lbs salted prints butter
  • 5 sprigs thyme herb
  • 1 tbls peeled garlic
  • 1 ¼ cups grapefruit juice (fresh-squeezed ruby red works best)
  • 1 oz pickled ginger
  • 1 tsp cracked black pepper
  • 1 tsp whole coriander seed crushed
  • ½ lb white miso


  1. Place all ingredients into a sauce pot except butter
  2. Reduce all ingredients by half at a medium simmer, do not boil. The consistency of the sauce should coat the back of a kitchen spoon (if you draw a line across the back of the spoon, it should hold the line.)
  3. Strain reduced sauce through chinois into a container
  4. Add butter to strained sauce and incorporate by whisking until butter is completely incorporated
  5. Add salt to taste
  6. Pour sauce in a bowl, place cooked rice and lobster on top.

Bon Appétit!


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