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Prep time
15 minutes
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Cook time
10 minutes
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Serves
3
Author Notes
I have very fond memories of all things teriyaki. As a teenager, my friends and I used to take the nearly hour-long subway ride to a Queens mall, specifically for the food court chicken teriyaki. Life has gotten a bit more complicated since then, and my palate has evolved quite a bit, but all things teriyaki have remained a comfort food staple for me. In celebration of summer grilling, I developed this grilled lobster tail teriyaki. A Japanese-inspired sofrito—a playful take on the Puerto Rican sofrito I know and love—is combined with Kikkoman® Teriyaki Marinade & Sauce and butter to baste juicy lobster tails as they grill. This combination would work well on chicken, shrimp, tofu, vegetables, or mushrooms, either on the grill or cooked in any way you choose. —César Pérez
Test Kitchen Notes
This recipe is shared in partnership with Kikkoman® Teriyaki Marinade & Sauce. —The Editors
Ingredients
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3
lobster tails, butterflied
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3
garlic cloves
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Ginger, 2-inch piece, peeled
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5
scallions, chopped
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3
shishito peppers, chopped
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½ cups
cilantro
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4 tablespoons
butter
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½ cups
Kikkoman® Teriyaki Marinade & Sauce
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Salt & pepper to taste
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Lime, for finishing
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Sliced scallions, for garnish
Directions
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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.
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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.
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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.
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