Prep time: 30 minutes
Total time: 40 minutes
1 lobster (about 2 pounds|900 grams)
4 tablespoons|56 grams unsalted butter
2 tablespoons|40 grams white miso
1 tablespoon fresh lime juice, plus wedges to serve
2 scallions, thinly sliced
kosher salt and freshly ground black pepper, to taste
- Place the lobster on a sheet tray and freeze for 30 minutes. Remove from the freezer and puncture it in its brain, then halve it lengthwise.
- Light a grill. Place the butter in a small saucepan on the grill and whisk in the miso until melted and smooth. Whisk in the lime juice and throw in the scallions. Keep warm.
- Add the lobster, cut-side down, and grill until nearly cooked through, 10 minutes. Flip over, then baste with some miso butter. Serve with more miso butter on the side and lime wedges.
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