Elevate your grilling game with my Grilled Lobster Tails with Miso Mayo Garlic! These succulent tails, expertly grilled and topped with a Japanese-inspired miso mayo sauce, offer a unique and delicious seafood experience. Ready to impress your guests or indulge in a flavorful feast? Keep reading for the straightforward recipe!
Table of Contents
Why I Love This Recipe
If you’re like me and love making easy restaurant quality seafood dishes right at home, my Grilled Lobster Tails with Miso Mayo Garlic recipe is just for you! This gem not only delivers a taste of Japanese-inspired excellence but also provides a simple yet sensational way to enjoy succulent lobster tails at home!
Just like in my Japanese Grilled Squid recipe, we grill the lobsters then serve it with my signature homemade Miso Mayo Sauce, elevating every bite of perfectly grilled lobster! This dish is a must-try for seafood lovers and those seeking a gourmet experience in their own kitchen. So, why hesitate? Let’s dive into this recipe and savor the flavors of lobsters
Ingredients
Ingredients
- Lobster Tails – cold water fresh or frozen lobster tail of choice.
- Skewers – wooden or metal BBQ skewers. If using wooden skewers, soak in water before grilling.
- Olive Oil – extra virgin olive oil or olive oil of choice.
- Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- Miso – awase brown Miso works best.
- Garlic –Â freshly grated garlic.
- Sriracha – Asian style chill sauce.
- Green Onion – freshly chopped green onion scallions.
Directions
☑ Before Getting Started
If using Frozen Lobster Tails, Thaw in the Refrigerator overnight before grilling for even cooking.
Step 1 Start by preparing the lobster sauce with mayo, miso, grated garlic, and sriracha in a small bowl.
Step 2 Use kitchen shears to cut the top side of the lobster shell and expose the meat, refraining from salting due to the natural flavor. Generously apply olive oil onto the meat and insert a skewer through the tail.
Step 3 Preheat the grill to 400°F, then reduce the heat to medium-low. Grill the lobster tails for 7 minutes on each side, basting them when flipping.
🔥 Grilling Pro Tip
Grill the lobster tails over Indirect Heat to prevent them from overcooking and becoming tough.
🌡 Internal Temperature Check
For safe consumption, ensure the internal temperature of the lobster tails reaches 135°F. Use a meat thermometer to check the thickest part of the tails.
Step 4 Remove the skewer, brush on miso mayo sauce, and garnish with fresh green onions before serving. Optionally, accompany with a lemon wedge.
Pairing Recommendations
Complement these grilled lobster tails with Japanese-style side dishes like Tako Su or Hiyashi Wakame Seaweed Salad. For a bolder option, serve alongside Brussels Sprout Stir Fry and a bowl of Clam Miso Soup for a satisfying seafood inspired meal.
Frequently Asked Questions
Why is it important to baste when barbecuing lobster tails?
Basting with olive oil during the barbecue process is crucial to prevent the lobster meat from drying out. Using a generous amount of olive oil and frequent basting ensures juicy and flavorful lobster tails.
Why do you skewer the lobster tail before grilling?
Skewering the lobster tails before grilling serves to prevent the tails from curling during the cooking process, ensuring even and consistent grilling results.
Can I make the miso mayo sauce ahead of time?
Yes, you can definitely make the miso mayo sauce ahead of time. Simply store it in an airtight container and refrigerate it. It will last for 10-14 days when stored properly in the fridge. This allows you to prepare the sauce in advance and have it ready to use whenever you're ready to enjoy your grilled lobster tails with miso mayo sauce.
Can I use a different cooking method besides grilling for this recipe?
Yes, if you prefer not to grill, you can also bake these lobster tails. Preheat your oven to 400°F (200°C). Place the prepared lobster tails on a baking sheet or in a baking dish. Bake for 10-14 minutes or until the lobster meat is opaque and cooked through reaching an internal temp of 135F. Make sure to baste the lobster tail often.
Storage Tips
To store leftovers, place them in an airtight container and store them in the refrigerator. They will maintain their freshness and flavor for 3 to 5 days.
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Watch How To Make It
Grilled Lobster Tails with Miso Mayo Garlic
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.
- 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 then 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.
