This may be controversial but we think lobster may be one of the most overrated foods known to man … that is unless you’ve tried grilling it over binchotan with miso butter sauce.
Miso Butter Lobster by Chef’s Armoury
Preparation time: 40-50 mins including prep time for binchotan charcoal
Cooking time:10 mins
Equipment: Japanese barbeque konro, binchotan charcoal, barbeque tongs/spatula
- 1 x still kicking lobster from the tank at the fish markets or your trusted seafood supplier
- 1.5 tbsp cooking sake / ryourishu
- 3 tbsp mirin
- 1.5 tbsp honey
- 2 tsp shoyu
- 3 tsp red miso
- 15g butter
- ½ lime
(Japanese ingredients available at Chef’s Armoury)
Pre-heat binchotan (very special white charcoal) and transfer to a Japanese konro barbeque and leave for 20 minutes to gain full heat.
After singing the lobster to sleep (put it in the fridge), split in half with your toughest knife (avoid finely edged knives or you will damage the edge … probably unwise to use a Chef’s Armoury knife. Perhaps something European in this case).
Remove head from the tail (meat) portion and scoop out innards and discard. (You can set the head aside to make a delicious lobster consommé or lobster oil.)
To make the miso butter sauce add all the ingredients in a small pot and simmer until slightly thick. As there is wide disparity in flavour & sodium content of different miso and shoyu, taste and adjust sugar/salt balance as required.
Cooking the lobster
Place the lobster tails flesh side down on the grill. Cook for 2-3 minutes or until there is slight browning of the flesh. Turn with a steel spatula to prevent any flesh sticking to the grill.
Baste the lobster flesh with the miso butter sauce and grill until cooked to your liking. We cooked ours for about 5 minutes but of course it depends on charcoal, temperature, size and temp of the lobster etc). If the miso butter sauce begins to boil it is a good indicator that the lobster is fairly well cooked.
Serve immediately with a big wedge of fresh lime.
- Use high quality shoyu and miso to pay proper respect to the lobster – after all it died at your hands.
- Binchotan is the king of charcoals, although lesser charcoals will do the job read note 1 about paying respect.
- This recipe screams out for a bottle of good sake – read note 1 about paying respect.
I am wondering if this method would apply to our giant freshwater prawn, it certainly would enhance the flavour, they are very large and I am trying to get interest in farming these in Australia