Lobster Tails with a Japanese Miso Glaze

lobster-tails-with-a-japanese-miso-glaze

I love Miso and I think it tastes great on everything. It is such a versatile ingredient and it’s nice seeing it on so many restaurant menus here in the United States now too.

I am a fan of both red and white Miso and I like to combine the two to make an Awase (or mixed) Miso too. There are so many types of Miso and some come with Dashi in the Miso. I used a Kyoto Saikyo white Miso for this recipe but please go with the Miso of your choice. Miso really is a personal preference and you really have to taste a few different kinds before you find the one you really like. Marukome Miso is a popular brand in Japan and they sell an organic white and red Miso in the United States. They are usually available at most Asian supermarkets in the US.

One of my favorite ways to use Miso is in a simple glaze that goes well with any kind of seafood, meat or vegetable. You just brush it on before baking or broiling your ingredients. SO yummy! I used it on Lobster Tails in this recipe but it would be great on any kind of fish, scallops or shrimp. Please experiment using this glaze on different ingredients.

Ingredients: serves 4

4 Tablespoons Miso (white, red or a mix of the two)
4 Tablespoons Sake
2 Tablespoons Sugar (I use Japanese superfine Sugar)
2 Tablespoons Mirin
2 teaspoons Soy Sauce
4 small to medium sized Lobster Tails, split in half (I cut in half with kitchen scissors)

Whisk all of the ingredients in a small saucepan and bring to a boil to cook off the alcohol for 1 minute. Remove from heat and let cool slightly.

Put Lobster Tails in a baking dish shell side down. Brush the lobster tail flesh with the Miso glaze and broil at least 5 inches away from broiler for 4 minutes. Remove the tail, baste it again with more glaze and broil for an additional 3 minutes, or until the lobster tail meat turns white and soft. Be careful not to overcook.

Lobster Tails were graciously provided to me by LobsterAnywhere.com

Lobster Tails with a Japanese Miso Glaze
Serves: 4
 
Ingredients
  • 4 Tablespoons Miso (white, red or a mix of the two)
  • 4 Tablespoons Sake
  • 2 Tablespoons Sugar (I use Japanese superfine Sugar)
  • 2 Tablespoons Mirin
  • 2 teaspoons Soy Sauce
  • 4 small to medium sized Lobster Tails, split in half (I cut in half with kitchen scissors)
Instructions
  1. Whisk all of the ingredients in a small saucepan and bring to a boil to cook off the alcohol for 1 minute. Remove from heat and let cool slightly.
  2. Put Lobster Tails in a baking dish shell side down. Brush the lobster tail flesh with the Miso glaze and broil at least 5 inches away from broiler for 4 minutes. Remove the tail, baste it again with more glaze and broil for an additional 3 minutes, or until the lobster tail meat turns white and soft. Be careful not to overcook.

 

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