Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
  • 2 Ratings

The Brombergs fondly recall eating steamed lobsters at the beach on Long Island. Their modern twist is grilled lobster with miso butter. Miso brings salty umami notes to the sweet, succulent lobster.

Robin Bashinsky
Robin Bashinsky; Inspired by Bruce and Eric Bromberg
Inspired by Bruce and Eric Bromberg
Recipe by Cooking Light June 2012

Gallery

Credit: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 lobster tail and about 1 tablespoon miso butter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill to high heat.

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  • Place butter and miso in a microwave-safe dish. Microwave at HIGH 30 seconds or until butter melts. Stir to combine.

  • Coat lobster tails with cooking spray. Place tails, flesh-side down, on grill rack coated with cooking spray; grill 4 minutes. Turn tails over; brush with butter mixture. Grill 3 minutes or until done, brushing occasionally with butter mixture. Serve with remaining butter mixture.

Source

Blue Ribbon Sushi Bar and Grill, The Cosmopolitan of Las Vegas

Nutrition Facts

336 calories; fat 12.3g; saturated fat 6g; mono fat 2.9g; poly fat 1.8g; protein 47.1g; carbohydrates 6g; fiber 0g; cholesterol 182mg; iron 2.8mg; sodium 586mg; calcium 114mg.
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