Grilled Lobster with Pak Choi and Ginger-Butter Glaze

Instructions

1. 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. 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. 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. 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. 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. 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.