1 stick unsalted butter, cubed
2 Tablespoons white miso
1 Tablespoon Sriracha
2 Tablespoons fresh lemon juice
2 bunches of scallions
1 Tablespoon olive oil
Kosher salt, to taste
White ground pepper, to taste
8 long metal skewers
Four 1 1/2-pound lobsters, halved lengthwise, claws detached and reserved
Lemon wedges, for serving
In a small saucepan, melt the butter. Whisk in the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso butter for serving.
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, 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso butter.
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 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.
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 butter.
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