Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: @hermanmunster1900

Review Body: Does anyone know how long from start to finish ?

Review Rating: 5

Date Published: 2017-05-06

Author Name: Gibona

Review Body: Amazing recipe! I'll def give this a try when I buy lobsters.

Review Rating:

Date Published: 2017-06-28