Grilled Lobsters with Miso-Chile Butter

Name: Grilled Lobsters with Miso-Chile Butter
Total time: 40 min
Yield: 4
Ingredients: 1 stick unsalted butter, cubed; 2 tbsp. white miso; 1 tbsp. sriracha; 2 tbsp. fresh lemon juice, plus wedges for serving; 2 bunches of scallions; 1 tbsp. canola oil; kosher salt; Pepper; 8 long metal skewers; 4 1 1/2 lb. lobsters, halved lengthwise, claws detached and reserved

By Gail SimmonsPublished: Jun 8, 2015

Food, Ingredient, Cuisine, Dish, Seafood, Recipe, Tableware, Plate, Garnish, Fast food,

Con Poulos

Yields:

Total Time:

40 mins

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

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Ingredients

1 stick unsalted butter, cubed
2 Tbsp. white miso
1 Tbsp. sriracha
2 Tbsp. fresh lemon juice, plus wedges for serving
2 bunches of scallions
1 Tbsp. canola oil
kosher salt
Pepper
8 long metal skewers
4 1 1/2 lb. lobsters, halved lengthwise, claws detached and reserved

Directions

1. Step 1In 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. Step 2Light 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, about 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso-chile butter.
3. Step 3Skewer 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. Step 4Arrange 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.