Grilled Lobster with Daikon Radish and Miso Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant lobster dish is one of my favorite weeknight dinners because it comes together in less than an hour, yet tastes restaurant quality. The sweet, umami rich miso butter elevates the tender grilled lobster, while the crisp daikon radish adds a refreshing contrast and is packed with vitamin C to support your immune system. Ginger and garlic round out the flavors beautifully, creating something that feels fancy but requires minimal fuss. It's the perfect meal when you want to impress without spending hours in the kitchen.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed if frozen)
- 1 mediumdaikon radish(peeled and cut into 1/4-inch thick batons)
- 3 tablespoonswhite miso paste
- 6 tablespoonsunsalted butter(softened)
- 2 tablespoonssake or dry white wine
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(cut into wedges)
- 2 tablespoonsfresh chives(thinly sliced)
- 237 mlmicrogreens
Detail level
Instructions
- 1
Prepare the miso butter by whisking together softened butter, white miso paste, sake, minced ginger, and minced garlic in a small bowl until well combined. Set aside at room temperature.
Tip: Make the miso butter up to 2 hours ahead and refrigerate, bringing it to room temperature before serving for easier spreading.
- 2
Pat lobster tails dry with paper towels. Using kitchen shears, carefully cut along the soft underside of each shell lengthwise, then gently pry open the meat while keeping it connected to the shell.
Tip: Slightly freezing the lobster tails for 10-15 minutes makes them easier to handle and cut cleanly.
- 3
Brush the exposed lobster meat with 1 tablespoon of olive oil and season generously with salt and pepper. Toss daikon batons with remaining 2 tablespoons olive oil, salt, and pepper in a separate bowl.
Tip: Don't over-season the lobster as the miso butter will add significant flavor.
- 4
Preheat your grill to medium-high heat (around 400°F). Place lobster tails flesh-side down on the grill and cook for 4-5 minutes until the meat is opaque and the shell begins to char slightly.
Tip: Watch carefully to avoid overcooking; lobster meat becomes tough and rubbery when overdone.
- 5
While lobster grills, heat a cast-iron skillet or grill pan over medium-high heat. Add daikon batons and cook for 3-4 minutes per side until golden brown and tender-crisp, stirring occasionally.
Tip: The daikon should have some char for caramelization but remain slightly firm for textural contrast.
- 6
Remove lobster tails from the grill and transfer to a serving platter. Generously spoon the miso butter directly onto the warm lobster meat, allowing it to melt and coat evenly.
Tip: Serve immediately while the lobster is still hot so the butter melts into the tender meat.
- 7
Arrange the grilled daikon batons alongside the lobster tails on the platter. Garnish with fresh chives, microgreens, and serve with lemon wedges on the side.
Tip: A squeeze of fresh lemon juice brightens the rich miso butter and complements the delicate lobster flavor.
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