Grilled Lobsters with Miso-Chile Butter


Grilling lobsters at home, like F&W’s Gail Simmons does, is easy if you have your fishmonger clean and halve the lobsters for you. This lobster recipe only calls for four simple steps, and is ready in less than an hour. Slideshow: More Lobster Recipes 

Grilled Lobsters with Miso-Chile Butter
Photo: © Con Poulos
Total Time:
40 mins


  • 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


  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.

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