Ingredients Seafood Shellfish Lobster Grilled Lobsters with Miso-Chile Butter 3.5 (2) 3 Reviews 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 By Gail Simmons Gail Simmons Instagram Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show's inception in 2006, she has lent her expertise as a permanent judge on BRAVO's Emmy and James Beard Award-winning series Top Chef, now in its 19th successful season. She is a co-host of The Good Dish, the new daily syndicated series offering delicious recipes, real-life wisdom, and conversations on the topics of the day, and most recently was host of Top Chef Amateurs, as well as IronChef Canada. From 2004 to 2019, Gail served as the special projects director at Food & Wine. Food & Wine's Editorial Guidelines Updated on March 20, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 40 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. 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. Rate it Print