Asian Inspired Lobster Tails
Recipe

Asian Inspired Lobster Tails

Serves 4
15 Minutes

The ultimate show-stopping seafood platter! Juicy Regal Fish lobster tails, sizzling aromatics, and bold Asian inspired flavours that are made for sharing. In this recipe, Andrej serves up a luxurious lobster tails platter, perfectly seasoned, drenched in buttery goodness for that irresistible balance of flavour. Ideal for dinner parties, weekend feasts, or when you just want to impress your guests (or yourself). Why not try this at home?

Ingredients
Cooking Instructions

Ingredients

  • 6 raw lobster tails
  • 80g unsalted butter, softened
  • 1 tbsp white miso paste
  • 1 tsp yuzu juice (or lime juice)
  • 1 tsp soy sauce
  • 1 tsp freshly grated ginger
  • 1 garlic clove, finely grated
  • ½ tsp chilli flakes (or togarashi for extra depth)
  • 1 tsp sesame oil
  • 6 spring onions
  • Ice cubes & water (for blanching)
  • Toasted sesame seeds, to garnish
  • 6 lime wedges, to serve

Cooking Intructions

  • 1. Bring a small pan of water to the boil. Add the spring onions and blanch for 30 seconds, then transfer immediately to a bowl of iced water to keep them bright and crisp. Drain and set aside.
  • 2. Make the miso yuzu butter: In a bowl, mix together the softened butter, miso paste, yuzu juice, soy sauce, ginger, garlic, chilli flakes, and sesame oil until smooth and well combined.
  • 3. Prep the lobster tails. Using kitchen scissors, carefully cut through the top of each lobster shell lengthways, stopping just before the tail end. Gently lift the meat out, keeping it attached at the base, and rest it on top of the shell. Then—here’s the secret—lift the meat slightly and spread a spoonful of the miso butter underneath. Smooth the rest over the top for maximum flavour and gloss.
  • 4. Place the lobster tails on a foil-lined tray. Grill (broil) under a high heat for 8–10 minutes, until the meat is opaque and lightly charred at the edges. Spoon over any melted butter from the tray midway through cooking.
  • 5. Arrange on a serving platter, top with the blanched spring onions, and sprinkle over toasted sesame seeds. Serve immediately with lime wedges for squeezing.
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