Grilled Lobster with Pak Choi and Ginger-Butter Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite recipes when I want to impress without spending hours in the kitchen. Grilled lobster with pak choi and ginger butter glaze comes together in just 45 minutes, making it perfect for a special weeknight dinner or weekend entertaining. The star here is fresh ginger, which not only adds incredible warmth and flavor but also aids digestion and reduces inflammation. What I love most is how simple it really is: you grill the lobster tails until they're sweet and tender, quickly char some pak choi, then drizzle everything with a silky ginger butter sauce. It feels fancy and restaurant quality, but honestly, it's so straightforward that anyone can nail it.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, halved lengthwise)
- 8pak choi(halved lengthwise)
- 6 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(thinly sliced)
- 2 tablespoonssoy sauce
- 1 tablespoonfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonsesame oil
- ¼ teaspoonchili flakes(optional)
- 2green onions(chopped for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While it heats, pat the lobster tails dry and brush the flesh side lightly with 1 tablespoon of butter. Season with salt and pepper.
Tip: Dry lobster prevents sticking and helps achieve better grill marks.
- 2
In a small saucepan, melt 3 tablespoons of butter over medium heat. Add minced ginger and cook for 1-2 minutes until fragrant. Stir in soy sauce and lemon juice, then set this glaze aside off the heat.
Tip: Don't let the butter brown; keep it at a gentle simmer for best flavor.
- 3
In another small pan, heat the remaining 2 tablespoons of butter with sliced garlic over medium-low heat, stirring occasionally, until the garlic becomes golden and crispy (about 3-4 minutes). Remove from heat and set aside.
Tip: Watch the garlic carefully to avoid burning; it goes from golden to burnt quickly.
- 4
Place lobster tails flesh-side down on the grill. Cook for 4-5 minutes without moving them, then flip and cook another 3-4 minutes until the meat is opaque and cooked through. Brush with the ginger glaze in the last minute of cooking.
Tip: Lobster cooks quickly, so don't leave the grill unattended. Meat should flake easily when tested with a fork.
- 5
While the lobster cooks, brush the cut sides of pak choi with sesame oil and season with salt and pepper. Place cut-side down on the grill for 2-3 minutes until lightly charred, then flip and cook another 1-2 minutes until tender-crisp.
Tip: Pak choi's quick cooking time means it should go on the grill partway through the lobster cook time.
- 6
Transfer the grilled lobster and pak choi to a serving platter. Drizzle the remaining ginger-butter glaze over the lobster, then top with the crispy garlic chips and any remaining garlic butter. Scatter green onions over everything and sprinkle with chili flakes if desired.
Tip: Serve immediately while everything is warm; the contrast of the hot grill marks and the glossy glaze is part of the dish's appeal.
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