Name: Grilled Lobsters with Miso-Chile Butter
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 -

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Ingredients for - Grilled Lobsters with Miso-Chile Butter

1. 1 stick unsalted butter, cubed -

2. 2 tbsp. white miso -

3. 1 tbsp. Sriracha -

4. 2 tbsp. fresh lemon juice, plus wedges for serving -

5. 2 bunches of scallions -

6. 1 tbsp. canola oil -

7. Kosher salt -

8. Pepper -

9. 8 long metal skewers -

10. 4 1 1/2 lb. lobsters, halved lengthwise, claws detached and reserved -

How to cook deliciously - Grilled Lobsters with Miso-Chile Butter

1. Stage

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. Stage

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, about 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso-chile butter.

3. Stage

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. Stage

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.