A chef with two Michelin stars has revealed the best way to cook lobster is in the microwave.
American David Chang, 45, said people’s “heads will explode” when they realise how easy it is to cook expensive seafood using the appliance.
“I will legitimately tell you, I think you can get some of the best cooking of seafood in general in a microwave,” he said on his podcast, The Dave Chang Show.
“People might laugh at this, I’m sure many professional chefs would say, ‘why would you take beautiful, very, very expensive red shrimp, and microwave it?’
“Everyone would say ‘no, you’re stupid’, but it came out great and I was like wow, I can’t believe it worked.”
Chang, whose New York restaurant Momofuku Ko has two Michelin stars, said just two and a half minutes in the microwave at 50 per cent power was enough to make lobster taste “beautiful”.
He said the secret was down to steam cooking, which the microwave is capable of doing.
The chef has previously written a book about the virtues of the microwave, but omitted lobster from its recipes.
Mark Hix, an English chef, restaurateur and Telegraph food writer, expressed disquiet at the alternative cooking technique.
“I’ve never heard anything like it in the world, it’s news to me,” Hix said.
“Christ almighty, I wouldn’t risk a lobster myself, but maybe he has a special method, maybe he knows something we don’t.”
Chang revealed he stumbled on the culinary hack when he was forced to use a microwave at a cooking event.
“It really was so good, I’m not just saying that because I made it, it was legitimately delicious,” he claimed.
“People, when they see it, their heads would probably explode because it seems so wrong, it seems perverse.”
Mitch Tonks, a chef who has written several seafood cookbooks, said that despite Chang’s optimism, he would still use the traditional method of boiling the shellfish with salt and other aromatics.
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