Grilled Lobsters with Miso-Chile Butter

By DreiFromBK

Ingredients

• 1 stick unsalted butter, cubed
• 2 tablespoons white miso
• 1 tablespoon Sriracha
• 2 tablespoons fresh lemon juice, plus wedges for serving
• 2 bunches of scallions
• 1 tablespoon canola oil
• Kosher salt
• Pepper
• 8 long metal skewers
• Four 1 1/2-pound lobsters, halved lengthwise, claws detached and reserved

Details

Servings 4
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a small saucepan, melt 
the butter. Whisk in the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso-chile 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-chile 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-chile 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-chile butter.