Teriyaki & Sofrito Grilled Lobster Tails

Directions

1. Prep the lobster tails: Using kitchen shears, carefully cut through the top shell lengthwise down the middle, avoiding the meat underneath. Then, with a sharp knife, continue the cut through the split shell and down through the lobster tail meat. Gently fold the halves open, like a book, to create a butterflied effect. Season with salt and pepper.
2. Make the sofrito-teriyaki butter: In a mortar and pestle or food processor, combine the garlic, ginger, scallions, shishitos, and cilantro into a coarse paste. Melt the butter in a small saucepan over medium heat, then add the teriyaki sauce and cook for 1 minute. Stir in the sofrito paste and cook for an additional minute before removing from the heat.
3. Grill the lobster tails: Heat a grill pan (or your preferred grill) to medium-high heat. Spoon about a tablespoon of sofrito-teriyaki butter over the flesh of each lobster tail. Place the lobster tails flesh side down and cook undisturbed for 5 minutes, or until the flesh is opaque and slightly firm. Flip the lobster tails over and continue to cook for an additional 5 minutes, basting with the remaining teriyaki-sofrito butter every minute or so. The lobster is done when the internal temperature reaches 140°F. Transfer the lobster tails to a platter and finish with a squeeze of lime and chopped scallions.