These lobster skewers bring together the natural sweetness of lobster with the smoky intensity of the grill. The lobster is quickly charred over high heat and brushed with a rich miso butter, made by infusing butter with the grilled shells to capture every bit of their deep, savoury flavour.
A cool buttermilk and sour cream dressing cuts through the richness, while crisp shredded baby gem adds freshness and texture. Finished with a squeeze of lemon and served straight from the grill, this is a simple yet luxurious way to cook lobster over fire.
Kasai Equipment Setup
Use your Kasai Grills skewers or grill over high direct heat.
- Grill temperature: 220–250°C
- You want a hot cooking surface to quickly caramelise the outside
Method
1. Prepare the Skewer
Ask your fishmonger for cooked lobsters, where the tail meat and claws have been removed whole and ask for the shells. Or dispatch a live lobster by cutting directly down the centre of the head before plunging into boiling, heavily salted water. Once the water returns to the boil – cook for 8 to 9 minutes for a 450g lobster adding 1 minute of cooking time for each additional 100g of weight. Plunge into ice water to quickly cool. Remove from the shell.
Skewer the lobster tails and claw meat
2. Prepare the Lobster Miso Butter Glaze
BBQ the shells over the kasai for 6 minutes to colour, whilst melting the unsalted butter. Add the shells to the butter and allow to infuse over a gentle heat for 30 minutes. Remove the shells, using a strainer, and whisk in the miso.
3. Prepare the Buttermilk dressing
Briefly whisk the buttermilk and sour cream together, season with lemon juice and Maldon sea salt.
4. Grill
Brush the lobster skewers with rapeseed oil and season with salt.
Place the skewers over high direct heat.
Caramelise for 2 minutes, turning regularly and brushing with the lobster miso butter until evenly charred and warmed through.
5. Rest
Remove from the grill and allow to rest for 2 minutes before carving the tail in half down the centre.
Serving Suggestion
Drizzle buttermilk dressing over the lobster tail and claw and top with crisp, shredded baby gem lettuce.
Tommy Banks’ Chef Shortcuts
Swap this: Try meaty fish, like monkfish or large prawns instead of lobster.
Skip this: If step 2 is sounding too time-consuming, you could whisk butter and shop bought miso paste together or simply use a readymade miso dressing for a bit of extra acidity.
Make it go further: The flavours of the miso-grilled seafood would go really nicely alongside steamed rice and seasonal veg, stir-fried with ginger and garlic.
