Zest and juice the lemon, save the lemon zest for use as a roll topping.
Halve the lobster tails lengthwise: use sharp kitchen shears to cut through the shell on the top of the tail, then flip it and repeat along the bottom. Once the shell is cut, use a sharp knife to slice the flesh, which should completely halve the tail. Rinse the pieces, then pat dry with paper towels. Season the flesh with salt & pepper.
In a skillet over medium heat, melt 2 tablespoon of butter. Add the lobster tails shell side down and cook for 2-3 minutes until the shells turn bright red. Flip the pieces so they are flesh side down, and cook for another 1-2 minutes until the flesh is cooked through. Remove to a plate and let cool. When the lobster is cool enough to handle, pull the flesh from the shells and chop into small pieces.
Meanwhile, wipe the pan clean and place over low heat. Melt the remaining 1 tablespoon of butter and whip in the miso paste and 1.5 teaspoon of lemon juice. Once combined, remove from heat and toss with the lobster pieces until coated.
Keyword brown butter, Lemon Drop Roll, Lemon zest, Lobster, Miso Butter Lobster, Miso Paste, Sushi, Sushi Ingredients
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