Lobster, Clam and Kimchi Stew
"Kimchi stew is a fast and easy way to use up kimchi that's become too sour for people to eat straight," says Marja Vongerichten. Traditional Korean recipes are usually packed with a mix of seafood, but in this elegant version, Marja uses just lobster and clams. More Seafood Recipes
The recipe can be prepared through Step 2. Refrigerate the lobster and broth separately overnight.
The easiest way to split live lobsters open is to ask your fishmonger to do it; he can also remove the claws and tails.
Pair recipes with such an array of bold flavors as this one—sour kimchi and spicy red pepper—with simple, straightforward wines. Pour a bright, citrusy California Sauvignon Blanc.