Miso Glazed Lobster Skewers

Miso glazed grilled lobster with miso brown rice and confetti corn

This dinner was a result of many things – the “diet,” lobster tails on sale at the grocery store, and a desire to enjoy fresh corn for just a little bit longer. Miso contains probiotics, which I have to have two servings of per day, but more importantly, I love the flavor; it’s nutty and mild and pungent all at the same time. I decided to try a miso glaze on grilled lobster. I didn’t really marinate the lobster, because I thought the miso might be overpowering; I just dunked the lobster pieces into the miso, threaded them on a screwer and grilled (or, rather, Bryan grilled) them. Brown rice is allowed on my diet, but I wanted to jazz it up a bit and have it compliment the lobster, so I simply added 2-3 TBS. of the miso glaze to the boiling rice water before I added the rice. (This is really the same method I use for making my Spanish rice – but I use salsa – and it works with almost any flavoring you want to incorporate into your rice).  For the confetti corn, I used grilled corn and added it to a saute of red peppers and shallots. Serves 4.

INGREDIENTS:

  • 4-6 Lobster Tails (uncooked)
  • 1/2 Cup Light Miso
  • 1/4 Cup Light Soy Sauce
  • 14 Cup Brown Sugar
  • 1/4 Cup Mirin (or white wine)
  • 2 tsp. Sesame Oil
  • 2 tsp. Chopped Garlic
  • 4 Ears of Fresh Sweetcorn
  • 1 Red Bell Pepper- seeded and chopped
  • 1 Large Shallot
  • 1 1/2 Cups Brown Rice


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INSTRUCTIONS:

Combine the  miso , soy sauce, mirin (or wine) , brown sugar, sesame oil, and garlic to make the miso glaze.To prepare the rice: follow the instructions on the package but skimp a bit on the water and substitute 1- 2 TBS. of the miso glaze. Preheat a grill to medium. Place corn (unshucked) on the grill and cover. Meanwhile, remove meat from lobster tails and remove the “vein” that runs just under the red “skin.” (Yes, that vein is just like the one you remove in shrimp – gross). Cut the lobster meat into large bitesize chunks (I say large because the meat will shrink a bit during grilling, and you need to have large enough pieces to skewer).  After about ten minutes, take the corn off the grill and remove the husks and silk. Brush corn generously with olive oil and season with salt and pepper. Add the lobster meat to the remaining miso glaze and coat generously. Skewer the lobster meat on two barbeque skewers (don’t pack on too tightly). (If you are using wooden skewers, be sure to soak them in water before using – this will prevent them from catching fire). Grease the area of the grill which will hold the lobster (I just use spray Pam). Place skewered lobster and the shucked corn on the grill – turn the corn as is browns. Turn the lobster skewers as they brown and start to become opaque. In the meantime, heat 1 TBS. Olive oil in a medium saute pan, add shallot and red pepper and saute until tender. (Bryan typically tends the grill while I continue in the kitchen – this is a meal where it’s nice to have a designated grill master). Check the rice and give a stir to fluff it. When the corn is cooked, cut it off the cob, combine with the sauteed red pepper and shallots and season with salt and pepper. When the lobster is nicely grilled and cooked through (I think the best method for testing doneness is to try a piece) remove from grill and serve immediately (you can serve on individual skewers if you like, but I just served it loose).

Enjoy!

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