BBQ Lobster Tails with Miso Mayo Garlic

BBQ grilled tender and juicy lobster tails topped with a miso mayo garlic glaze for a seafood dinner.  Learn how easy it’s to make these perfect lobster tails that are exploding with umami goodness!

BBQ Lobster Tails with Miso Mayo Garlic being cut into with a fork and knife

Thank goodness lobster is low carb and keto friendly!  It’s one of those indulgent seafoods most people only eat on special occasions, so it’d be a shame if you couldn’t even eat it.

But actually, it doesn’t have to be!  At our local supermarket, when cold water lobster tails go on sale, it’s cheaper than a steak fillet dinner.

So you can skip ordering lobster tails at the fancy restaurant next time and make some amazingly delicious BBQ lobsters right at home!

These lobster tails are juicy and tender as is but what really takes these to the next level is the lobster sauce.  A mix of miso, mayo and garlic that compliments the lobster tails perfectly.

Add some BBQ veggies alongside these BBQ lobster tails to make a complete seafood dinner that’s next level!

Cold water lobster tails ready for BBQing

What kind of lobster tails should I use?

You can use any type of lobster from Maine to rock lobster, fresh to frozen.  I have found that the fresh seafood section at my local grocery store often has pretty good deals on lobster tails, so I would start there.

Can I use an oven to bake lobster tails?

Yes, you can.  Bake the lobster tails at 375F for approximately 12-15 minutes until the meat is no longer transparent.  Make sure to baste the meat with olive oil halfway through to retain juiciness.

Olive oil being basted onto cold water losbter tails

Why is it important to baste with olive oil when barbecuing lobster tails?

Basting prevents the lobster meat from drying out during the BBQ process.  It’s very important to use a generous amount of olive oil and baste often for juicy lobsters.

Why do you skewer the lobster tail before grilling?

We skewer the lobster tails before cooking to keep the lobster from curling.

Ingredients for miso mayo garlic in a glass bowl ready for mixing

What is Kewpie mayo and why do you use it over regular mayonnaise?

Kewpie mayo is Japanese mayonnaise.  It is richer in texture with a hint of sweetness.  This mayo profile pairs better with the miso and garlic used in the sauce.

For this recipe, the special ingredients you would need are Kewpie Mayo, Miso and Sriracha, which you can get on Amazon or at a local Asian supermarket.

You can use regular ol mayo if you want, but it will alter the taste.

Now, let’s get BBQing some lobster tails with Japanese miso mayo garlic!

  • Prepping Time 1M
  • Cooking Time 14M
  • Total Time 15M
  • Net Carb/Tail ~1g
  • Servings 4

Ingredients

  • 4 Lobster Tails
  • 4 Skewers
  • 2 tbsp Olive Oil
  • 4 tbsp Kewpie Mayo (you can sub with American mayo but will alter taste)
  • 1 tbsp Miso
  • 2 Garlic Clove
  • 1/2 tsp Sriracha
  • 1 Stalk Green Onion

Directions

1) Gather all the ingredients.

2) Chop green onions and set aside.

3) Grate garlic with a grater or garlic press.  Combine grated garlic, Kewpie Mayo, Miso, Sriracha into a mixing bowl and mix well.  Set aside.

4) Use a pair of kitchen shears to cut the top side shell of the lobster.  Gently pull the shell apart to expose the meat and stick a skewer through the center of the meat.

5) Brush/baste a generous amount of olive oil onto the lobster tails and set aside.

6) Preheat grill on high until temp reaches ~400F.  Once the grill is up to temp, lower heat to medium-low, transfer lobster tails meat side down directly on the grill, close lid and cook for 7 minutes.  Once 7 minutes have passed, flip the tails, brush/baste again with olive oil, close lid and BBQ for another 7 minutes.

7) Once lobster tails are done, remove the skewers, brush on spicy mayo sauce while hot, and top with a sprinkle of chopped green onions.  Enjoy!

Hope you enjoy your easy to make low-carb BBQ Lobster Tails with Miso Mayo Garlic!

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BBQ Lobster Tails with Miso Mayo Garlic

BBQ grilled tender and juicy lobster tails topped with a miso mayo garlic glaze for a seafood dinner. Learn how easy it's to make these perfect lobster tails that are exploding with umami goodness!
5 from 3 votes
Course: Appetizer, dinner, Lunch, Main Course
Cuisine: Asian, Asian American, Asian Fusion
Keyword: BBQ lobster tails, keto seafood, Lobster tail sauce, oven baked lobster tails
Prep Time: 1 minute
Cook Time: 14 minutes
Total Time: 15 minutes
Servings: 4 tails
Print Recipe
Calories: 200kcal

Ingredients

  • 4 Lobster Tails
  • 2 tbsp Olive Oil
  • 4 tbsp Kewpie Mayo you can sub with American mayo but will alter taste
  • 1 tbsp Miso
  • 2 Clove Garlic
  • 1/2 tsp Sriracha
  • 1 Stalk Green Onion

Instructions

  • Gather all the ingredients.
  • Chop green onions and set aside.
  • Grate garlic with a grater or garlic press. Combine grated garlic, Kewpie Mayo, Miso, Sriracha into a mixing bowl and mix well. Set aside.
  • Use a pair of kitchen shears to cut the top side shell of the lobster. Gently pull the shell apart to expose the meat and stick a skewer through the center of the meat.
  • Brush/baste a generous amount of olive oil onto the lobster tails and set aside.
  • Preheat grill on high until temp reaches ~400F. Once the grill is up to temp, lower heat to medium-low, transfer lobster tails meat side down directly on the grill, close lid and cook for 7 minutes. Once 7 minutes have passed, flip the tails, brush/baste again with olive oil, close lid and BBQ for another 7 minutes.
  • Once lobster tails are done, remove the skewers, brush on spicy mayo sauce while hot, and top with a sprinkle of chopped green onions. Enjoy!

Video

Nutrition

Calories: 200kcal | Carbohydrates: 2g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 701mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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