Grilled Lobsters with Miso-Chile Butter

Grilling lobsters at home, like F&W’s Gail Simmons does, is supereasy if you have your fishmonger clean and halve the lobsters for you.

  • Total Time:
  • Servings: 4

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  • 1 stick unsalted butter, cubed
  • 2 tablespoons white miso
  • 1 tablespoon Sriracha
  • 2 tablespoons fresh lemon juice, plus wedges for serving
  • 2 bunches of scallions
  • 1 tablespoon canola oil
  • Kosher salt
  • Pepper
  • 8 long metal skewers
  • Four 1 1/2-pound lobsters, halved lengthwise, claws detached and reserved

How to make this recipe

  1. In a small saucepan, melt 
the butter. Whisk in the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso-chile butter for serving.

  2. Light a grill. In a large bowl, toss the scallions with the 
oil and season with salt and pepper. Grill over moderate heat, turning, until lightly charred and tender, 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso-chile butter.

  3. Skewer the lobster bodies from the tail to the head to keep them straight. Brush the lobster meat with 2 tablespoons 
of the miso-chile butter. Grill the lobster bodies and claws over moderate heat, turning and basting the meat with 
the remaining miso-chile butter, until the shells are bright red, 7 to 8 minutes for the tails and 12 to 15 minutes for the claws. Remove the skewers.

  4. Arrange the lobsters on a platter or plates and scatter the scallions on top. Serve with lemon wedges and the reserved 1/4 cup of miso-chile butter.

Suggested Pairing

Pair this grilled lobster dish with a lemony, full-bodied Italian white.

Contributed By Photo © Con Poulos Published June 2015

1033372 recipes/grilled-lobsters-miso-chile-butter 2015-05-15T20:15:29+00:00 Gail Simmons weeknight-dinner|grilling-barbecuing|barbecue-cookout|4|fast|staff-favorite|japanese|american|summer june-2015 recipes,grilled-lobsters-miso-chile-butter 1033372

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