Award-winning chef David Chang reveals his controversial method for cooking lobster

Two Michelin-starred chef David Chang has split the opinion of chefs around the world, after he revealed his controversial method on how to cook lobster.

David, who runs the two Michelin-starred Momofuku Ko restaurant in New York, caused controversy after he argued that the best way to cook lobster is in the microwave.

According to an article from The Telegraph newspaper, David stumbled upon this method when he had to rely on a microwave for an event, and now believes it's an incredibly easy way to prepare lobster.

David has confidently claimed that professional chefs and cooks will be amazed by the simplicity of using a microwave to cook lobster.

For those keen on trying out this culinary trick, David recommends microwaving the lobster for two and a half minutes at 50% power.

Chef David Chang says two and a half minutes in the microwave at 50 per cent power is enough to make lobster taste beautiful. https://t.co/LHcmROPbPC

— Richard Vines (@Richardvines) June 10, 2023

On his podcast, The Dave Chang Show, the chef expressed that while some professional chefs may scoff at the idea, he stands by the fact that seafood can be cooked to perfection in a microwave.

Despite David’s glowing endorsement for the method, Mitch Tonks an award-winning seafood restaurateur and CEO of Rockfish, slammed the chef’s microwave cooking discovery.

Mitch told The Telegraph that he has no plans to adopt this unconventional method and will stick to the traditional cooking technique of boiling lobster with salt.

seafood recipes

Following David's controversial method for cooking lobster, we've provided some of favourite methods and recipes for cooking seafood and lobster from chefs around the country. 

Michelin star chef Matt Worswick creates a recipe of Scottish lobster, compressed apple, marigold and lobster bisque. Matt takes us through each step of this recipe, revealing why he uses Scottish lobsters.

Imi Kader, former Executive Chef at The Chelsea Harbour Hotel, creates a pan fried turbot with lobster claw, lobster bisque recipe.

Roy Brett, Chef Owner of Ondine Restaurant in Edinburgh, creates three dishes that are typical of the food style, including a fish and shellfish soup; a fruits of the sea dish with lobster, mussels and clams; and a Newhaven lobster curry.

What's your favourite method for cooking lobster and seafood? Post your recipe today on Chef+ by The Staff Canteen!