Miso-Baked Lobster Tails with Scallion Butter and Yuzu

How to Make Miso-Baked Lobster Tails with Scallion Butter and Yuzu

1. 1

   Step 1: Prepare and butterfly the lobster tails

   Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the top center of each shell lengthwise, stopping at the tail fan; gently pry the shell open and lift the meat, resting it on top of the shell so it sits exposed (but still attached at the tail). Pat the meat dry and season lightly with a pinch of salt.

   For this step

   • 4 tailsLobster tails (6–8 oz / 170–225 g each)
   
2. 2

   Step 2: Make the miso glaze

   In a small bowl, whisk together the white miso paste, mirin, sake, and honey until smooth and glossy. Taste and adjust balance—it should be sweet-salty with a pronounced umami backbone. Reserve about 1 tablespoon of the glaze for brushing halfway through baking.

   For this step

   • 3 tbspWhite (shiro) miso paste
   • 2 tbspMirin
   • 1 tbspSake (cooking)
   • 1 tbspHoney (or maple syrup)
   
3. 3

   Step 3: Cook scallion-yuzu butter

   In a small saucepan over low heat, melt the unsalted butter until foaming subsides, then add the thinly sliced scallions and gently cook 1–2 minutes just to soften and release aroma. Remove from heat and stir in the yuzu juice, kosher salt, and a crack of black pepper; transfer to a bowl and keep warm.

   For this step

   • 4 tbspUnsalted butter
   • 3 stalksScallions (thinly sliced, white + light green)
   • 1 tbspYuzu juice (or lemon + a drop of rice vinegar)
   • 1/4 tspKosher salt
   • a pinchFreshly ground black pepper (optional)
   
4. 4

   Step 4: Glaze and bake the lobster

   Brush the exposed lobster meat generously with most of the miso glaze (reserve a little for finishing), place tails on a baking sheet lined with foil, and bake at 425°F (220°C) for 10–12 minutes until meat is opaque and registers about 135°F (57°C). For a caramelized top, switch to broil for 1–2 minutes—watch closely to avoid burning.
   
5. 5

   Step 5: Finish and serve

   Remove lobster tails from the oven, brush with the reserved miso glaze, then spoon the warm scallion-yuzu butter over each tail. Let rest 2 minutes, then serve immediately with lemon or extra yuzu on the side. Each tail is one serving—plate individually and enjoy.
   

1. Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the top center of each shell lengthwise, stopping at the tail fan; gently pry the shell open and lift the meat, resting it on top of the shell so it sits exposed (but still attached at the tail). Pat the meat dry and season lightly with a pinch of salt.
2. In a small bowl, whisk together the white miso paste, mirin, sake, and honey until smooth and glossy. Taste and adjust balance—it should be sweet-salty with a pronounced umami backbone. Reserve about 1 tablespoon of the glaze for brushing halfway through baking.
3. In a small saucepan over low heat, melt the unsalted butter until foaming subsides, then add the thinly sliced scallions and gently cook 1–2 minutes just to soften and release aroma. Remove from heat and stir in the yuzu juice, kosher salt, and a crack of black pepper; transfer to a bowl and keep warm.
4. Brush the exposed lobster meat generously with most of the miso glaze (reserve a little for finishing), place tails on a baking sheet lined with foil, and bake at 425°F (220°C) for 10–12 minutes until meat is opaque and registers about 135°F (57°C). For a caramelized top, switch to broil for 1–2 minutes—watch closely to avoid burning.
5. Remove lobster tails from the oven, brush with the reserved miso glaze, then spoon the warm scallion-yuzu butter over each tail. Let rest 2 minutes, then serve immediately with lemon or extra yuzu on the side. Each tail is one serving—plate individually and enjoy.