If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
This recipe is to be used as a sushi roll filling, right now there's one recipe on the site that calls for it. The Miso Butter Lobster roll is linked below! It has the miso butter lobster as a filling, with avocado, tobiko, and lemon zest on top.
Lobster rolls are one of the most decadent rolls you can find at a sushi restaurant, and with this recipe you can make them at home! This recipe uses small (3 oz) lobster tails, which are easy to prepare at home even if you don't have any experience cooking lobster! This recipe calls for one tail, which makes enough filling for one Miso Butter Lobster Roll. I typically spend around $6 per tail at my local grocery store, making this dish so much more affordable than lobster rolls at a restaurant, which are usually at least $20.
Serving Size
One batch is enough for:
- 1 loaded sushi roll
- 2 sushi rolls with other fillings (such as cucumber and/or avocado)
The Miso Butter Lobster Roll calls for one batch of the Miso Butter Lobster filling, but you could use this filling in other rolls.
Ingredients & Substitutions
Lobster Tail
- Cooking lobster tail is one of the easiest ways to prepare lobster at home! If you've never prepared lobster before, don't be intimidated, it's not too difficult if you follow this method.
- You can find lobster tails in the seafood section of most major grocery stores. These tails are always previously frozen, and it's best to use them as quickly as possibly after they've been defrosted. I always ask the attendant if they have any lobster tails still frozen in the back, and defrost them myself at home. Defrosting them yourself is great because you don't have to worry about how long the tails may have been sitting in the display case.
- Lobster tails vary a lot in size. This recipe calls for small lobster tails, around 3 oz in size. Larger tails will need a longer cook time, as well as more miso butter sauce to coat them. I typically pay $5 - $7 per tail for lobster tails of this size.
Miso Paste
- Miso paste is the main ingredient in miso soup (it's almost like a soup concentrate), which is made from fermented soybeans. Miso paste has a savory (umami) flavor.
- Mixing a small amount of miso paste in with the butter gives it an interesting, savory flavor.
- You can find miso paste at a Japanese grocery store or a well stocked American grocery store. It is usually, though not always, found in the refrigerated section. You can also purchase miso paste online (link).
Butter
- You can use any kind of butter for this recipe, salted or unsalted is fine!
Lemon
- This recipe calls for lemon juice, so you can use bottled lemon juice if desired.
- The Miso Butter Lobster Roll calls for lemon zest, so if you're making that recipe, I recommend juicing a small lemon and saving the zest for the roll.
What to Make
Right now, the only roll on the site that calls for this filling is the Miso Butter Lobster Roll, but you could prepare a simple roll with this filling and avocado on the inside.
Miso Butter Lobster for Sushi
Ingredients
- 1 (~3 oz) lobster tail
- 1 teaspoon white miso paste
- 1 small lemon
- 3 tablespoon butter
- salt to taste
- pepper to taste
Instructions
- 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.
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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