(Yield: 4 servings)
4 fresh or thawed lobster tails (about 8 oz. each)
2/3 cup butter or margarine
1/3 cup Kikkoman Ponzu
3 tablespoons chopped fresh parsley
1-1/2 teaspoons dry sherry
- Cut along underside of tails with scissors. Peel back soft undershell and discard. Bend tails to crack shell or insert long skewers lengthwise between shell and meat to prevent curling.
- Melt butter in small saucepan over medium heat. Stir in ponzu, parsley and sherry; remove from heat. Reserve 3/4 cup sauce for dipping. Brush remaining sauce onto lobster meat.
- Cook lobster tails, meat side up, on grill over hot coals 5 to 8 minutes. Turn tails over, brush shell with sauce and cook 5 to 10 minutes longer, or until meat loses transparency.
- Serve immediately with reserved sauce. NOTE: Sauce can also be used as a dipping sauce for cooked shrimp, scallops and crab.
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