Teppanyaki Lobster Tail
Tender lobster tail griddled at high heat with butter, garlic, and soy glaze, finished with a squeeze of lemon. Restaurant-style in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 2 tails lobster tails (about 6 oz each)
- 4 tablespoons butter
- 3 cloves garlic cloves, minced
- 2 tablespoons soy sauce
- 1 whole lemon
- 1 pinch salt and pepper
Instructions
- 1
Place each lobster tail shell-side up on a cutting board. Using a sharp knife, cut lengthwise down the center of the shell, cutting all the way through to split the tail into two halves.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 3
Cut the lemon in half lengthwise, then cut each half crosswise into two wedges so you have four lemon wedges total.
- 4
Heat a large griddle or flat-bottomed skillet (12 inches or larger) over medium-high heat for 2 minutes until the surface is hot enough that a drop of water sizzles and evaporates immediately.
- 5
Place the lobster tail halves shell-side down on the hot griddle, spacing them so they do not touch. Cook without moving them for 4 minutes until the meat turns opaque and the shell begins to brown slightly.
- 6
Flip each lobster tail half so the meat side is now facing down on the griddle. Cook for 2 more minutes until the meat is firm and no longer translucent when poked with a fork.
- 7
Push the lobster tails to one side of the griddle. In the empty space, add 4 tablespoons of butter and let it melt, about 30 seconds.
- 8
Stir the minced garlic into the melted butter and cook for 20 seconds until the garlic becomes fragrant, then pour in 2 tablespoons of soy sauce and stir to combine.
- 9
Slide each lobster tail half into the butter mixture so the cooked meat is now coated. Tilt the griddle slightly and spoon the hot butter over the lobster meat for 1 minute, basting until glossy.
- 10
Transfer each lobster tail half to a serving plate meat-side up. Drizzle any remaining butter sauce from the griddle over the top.
- 11
Squeeze one lemon wedge over each plate, then place the remaining wedges beside the lobster tails.
Tools you’ll need
- 12-inch flat-bottomed griddle or skillet
- sharp chef's knife
- cutting board
- fork
- wooden spoon
- serving plates
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