This Sweet Soy Grilled Lobster Tail with Grilled Tropical Fruit recipe is from the cookbook Fire it Up by Andrew Schloss and David Joachim.
Authors Andrew Schloss and David Joachim on Sweet Soy Grilled Lobster:
You’d be hard pressed to find a simpler and better looking grilled meal than lobster tail. When you split the tails lengthwise, you see both bright red shell and snow white meat. We glaze the meat with a combination of soy sauce, molasses, toasted sesame oil, rice vinegar, and Chinese five-spice powder. The same sweet mixture tastes fabulous on grilled pineapple, bananas, and mango, which relax alongside the lobster like a Hawaiian sunset.
I’ve tried lobster a couple times at restaurants, finding it to be either bland on its own or overpowered with creamy sauce. But I’ve never cooked it myself. This grilled lobster tail looked simple (a plus, in my book), and since the photo of the finished dish had me uncharacteristically craving lobster, I decided to give it a try. Am I glad I did. First off, it could not have been easier to cook. And second, the result was an elegant and supremely delicious dish, set off with the grilled tropical fruit. The sweet soy sauce glazed perfectly on the lobster, the flavor of which was further finished with the fresh lime juice and melted butter. I’m now officially hooked on lobster — or at least on this recipe for grilled lobster, cooked at home.
Sweet Soy Lobster Tail with Grilled Tropical Fruit
Featured Recipe From: Fire It Up: More Than 400 Recipes for Grilling Everything
Yield: 4 Servings
- 4 bamboo or metal skewers
- 1/2 golden pineapple, peeled, cored and cut into 1 1/2-inch wedges
- 2 bananas, peeled and cut crosswise into eight 1 1/2-inch pieces
- 1 mango, peeled, pitted, and cut into 1 1/2-inch cubes
- 4 rock lobster or large Maine lobster tails (8 to 10 ounces each), thawed if frozen
- 1/3 cup Sweet Soy Glaze* (see recipe below)
- 1/2 cup butter, melted
- 4 lime wedges
Sweet Soy Glaze (Best with pork, beef, chicken, Makes about 1/3 cup
- ¼ cup kecap manis (sweet soy sauce), or 2 tablespoons tamari soy sauce plus 2 tablespoons molasses
- 4 tablespoons toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon chili-garlic paste
- ½ teaspoon Chinese five-spice powder
If you are grilling with bamboo skewers, soak them in water for at least 30 minutes. Light a grill for direct medium heat, about 350ºF.
Alternatively thread the pineapple, banana, and mango pieces alternately on the skewers, using about 2 pieces of each fruit per skewer (skewer the banana pieces through the rounded edge so that the flat sides will be grilled). Reserve any remaining fruit for another use.
Butterfly the lobster tails by splitting each tail lengthwise through the rounded top shell and through the meat, leaving the flat bottom shell intact. If the shell is very hard, use kitchen shears to cut through the rounded shell and a knife to cut through the meat. Gently open the tail to expose the meat.
Brush the soy glaze lightly over the fruit skewers and the lobster meat.
Brush the grill grate and coat with oil. Put the lobster tails, meat side down, directly over the heat and grill until nicely grill-marked, 3 to 4 minutes. Press the tails onto the grill grate with a spatula or tongs to help sear the meat. Flip and grill until the meat is just firm and white, basting with the soy glaze, 5 to 7 minutes more.
Meanwhile grill the fruit skewers alongside the lobster until nicely grill-marked, about 3 to 4 minutes per side.
Serve with the melted butter and lime wedges for squeezing.
Sweet Soy Glaze
Whisk all the ingredients together in a small bowl. Store in the refrigerator in a tightly closed container for up to 2 weeks.
Text © 2011 Andrew Schloss and David Joachim, photographs © 2011 Alison Miksch
Reprinted with permission from Fire It Up: More Than 400 Recipes for Grilling Everything, by Andrew Schloss and David Joachim, photographs by Alison Miksch (Chronicle Books)