January 12, 2021

Korean Style Grilled Lobster Tails


4 Greenhead lobster tails, thawed and well rinsed.

Marinade/ grilling sauce:

5 Scallions, chopped
1 tsp. Sesame oil
2 Tbs. Ginger, fresh, chopped
2 Lemons, juiced
1/2 tsp. Lemon zest
1/2 cup Water
1/4 cup Rice wine vinegar, unsweetened
1/4 cup Soy sauce
1/2 cup Oyster sauce
1/2 tsp. Toasted sesame seeds

2 oz. Pea shoots
1 oz. Chives, chopped
1 oz. Parsley, chopped


Split tails and remove vein from the lobster tails as you would a shrimp.

Combine all the ingredients in a bowl.

Leaving the meat in the shell, dip each half of tail into the liquid, scooping a generous amount in the shell.

Arrange shell side down and in the refrigerator, let the tails set with the liquid, about 30 minutes.

Clean and scrape your grill.

Place flesh side to the flame, and cook for about 45 seconds or until they start to turn color.

Flip the tails over and cook only long enough for the meat to turn milky white in color (3-4 Minutes).

Serves 4