Lobster Tails with a Japanese Miso Glaze
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)
  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.
Recipe by Lovely Lanvin at http://www.lovelylanvin.com/2016/10/25/lobster-tails-with-a-japanese-miso-glaze/