Grilled Lobster with Miso Butter
Sweet lobster tails are grilled and brushed with a delicate umami kissed butter combining fresh ginger, garlic, and miso paste.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Category: Seafood
- Method: Grilled
- Cuisine: Asian
Ingredients
Units
Scale
- 2–4 lobster tails, split
- Olive oil
- Fine sea salt
- 8 ounces unsalted butter
- 2 tablespoons white miso
- 1” grated ginger, about a tablespoon
- 1 garlic clove, grated
- 1/4 teaspoon Gochugaru, optional
- 1 teaspoon lemon zest
- 2 scallions, chopped, plus additional for serving
Instructions
- Prepare your grill for two zone grilling. If using a charcoal grill, bank your charcoal to one side creating a cooler zone. If using a gas grill don’t light all of your burners.
- Split your lobster tails in half.
- Brush your lobster tails with olive oil and lightly season them with fine sea salt.
- Add your butter, miso, ginger, garlic, zest, green onions, and gochugaru if using to a grill safe saucepan and place over direct heat. Stir the butter until it melts and the miso has dissolved.
- Move the miso butter to indirect heat.
- Place your lobster tails flesh side down over direct heat. Allow them to grill for 3-4 minutes until they are lightly charred and just turning opaque white.
- Flip the lobster tails over and transfer them to the cooler side of the grill, meat side up.
- Baste the lobster tails with the miso butter. Allow them to grill another 4-6 minutes, basting occasionally.
- Remove them from the heat when the internal temperature of the meat is 240 degrees.
- Garnish with scallions and enjoy!
Notes
This butter can also be used on grilled vegetables such as baby bok choy, sweet potatoes, and corn, or other types of seafood such as grouper, scallops, and shrimp.
Find it online: https://beachgirlgrills.com/grilled-lobster-with-miso-butter/